lasagne

Ingredients for 6 servings:

• 500 g minced meat
• 2 medium-sized onions, diced
• 2 cloves garlic
• 1 bunch of parsley
• 3 tbsp tomato paste
• 1 can of tomatoes, peeled, whole
• ¾ liter of milk
• 50 g butter
• 65 g flour
• 2 tbsp broth, granulated
• 150 ml red wine
• Olive oil for frying
• Nutmeg, freshly grated
• salt and pepper
• possibly oregano
• n. B. Cheese for topping
• 300 g lasagna sheet(s)
• e.g. lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

dreamlike, like real Italians

Brown the ground beef in a pan in hot olive oil. Add the diced onions and chopped parsley. Either chop or press the garlic cloves and add them. Add the tomato paste and fry. Then add the can of tomatoes. The whole tomatoes can be easily cut up, but they’ll almost fall apart in the end anyway. Add the red wine (or more, depending on your taste) and a little water, so the sauce is relatively thin. Season with salt and pepper to taste and add about 2 tablespoons of granulated stock. Now simmer with the pan uncovered, allowing it to reduce slightly (about 45 minutes). If desired, you can also add some dried oregano for an extra spicy touch. Now it’s time to make the béchamel sauce: Melt the butter in a pan (only over low heat!), sift in the flour, and whisk until smooth. Pour in the milk in small portions and immediately whisk until smooth. Caution: To avoid lumps, make sure the mixture heats up again and bubbles after stirring. Then you can add the next portion of milk. If lumps do form, simply pass everything through a fine sieve at the end. Season the sauce with lemon juice (to taste—I use the juice of a small lemon), freshly grated nutmeg, salt, and pepper, and simmer for at least 20 minutes over low heat to remove any floury flavor! Now all that’s left to do is layer it. First, spread some of the tomato sauce in an ovenproof casserole dish. Then place a layer of lasagna sheets on top, followed by more tomato sauce. If you like, you can also add béchamel sauce here; I always save it for the last layer! Continue like this until everything is empty, and then add only béchamel sauce as the top layer on the sheets. Top with some cheese and place it in the preheated oven! Bake at 180°C for about 25 minutes, until the crust is golden brown (it may take a little longer).