Lasagne with soup vegetables and crème fraîche

Ingredients for 4 servings:

• 1 pack of lasagna sheets
• 500 g minced meat, mixed or just beef, depending on your taste
• 1 large can of tomatoes, peeled
• 1 bunch of soup vegetables (celery, carrot, leek and parsley)
• ½ tube(s) tomato paste
• 2 small onions
• 3 garlic cloves
• 2 liters of water
• 3 vegetable stock cubes, e.g. from Cenovis
• 3 bay leaves, dried
• 2 tsp, heaped oregano, dried
• 2 tsp marjoram, dried
• 300 g crème fraîche
• 200 g mozzarella, grated
• 1 cup of cream
• 125 ml milk
• 1 pinch(s) of sugar
• e.g. salt and pepper
• Oil for frying
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

The lasagna is a little time-consuming because the Bolognese needs a long simmer. It’s best prepared the day before. For the Bolognese: Dice the onions and crush the garlic. Sauté both in a pan with oil until translucent. Then add the minced meat and continue to fry over medium heat until browned all over. Then add the canned tomatoes and mash them lightly. Bring the water to a boil in a kettle and dissolve the stock cubes in a separate container. Pour half a liter of water over the Bolognese and simmer over medium heat. Now slice the leek, peel and dice the carrots and celery, and add them to the pan along with the bay leaves and herbs. Let the Bolognese simmer for 2 hours, adding more stock frequently. You don’t need to use the entire 2 liters; just add as much as you need to achieve a nice, creamy consistency. Finally, add the tomato paste and sugar and season with salt and pepper. Layer the lasagna: If you let the Bolognese rest overnight, please reheat it before layering. Don’t forget to fish out the bay leaves. Grease an ovenproof dish. Heat the milk and cream and melt the crème fraîche in it. Remove from the heat, season with salt and pepper, and mix in the cheese. First, add a layer of lasagna sheets to the ovenproof dish, then alternate the Bolognese and sheets, finishing with the creamy cheese sauce. Place the lasagna in the oven at 200°C for 20 minutes. We like to serve it with a mixed salad.