Baked Lasagna

Ingredients for 8 servings:

• Margarine, for frying
• 2 cloves garlic
• 1 m.-sized onion(s)
• 1 pack of lasagna sheets
• 1 packet of béchamel sauce (or make your own)
• 1 bottle of wine (white or red according to taste)
• 500 g minced meat, half and half
• 750 ml chopped tomatoes in sauce (can)
• oregano, fresh
• basil, fresh
• 1 pack of grated cheese
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

for the non-chefs who want to impress

Heat a large frying pan (with high sides) over high heat with margarine/dry fat. In the meantime, finely dice the onions and garlic and mix together. Generously rub a baking dish with margarine. When the fat is sizzling, add the minced meat and immediately (or better yet, beforehand) turn the heat down to 1/3. Turn the meat over after 1 minute (briefly season with salt and pepper), then wait 3 minutes and then use a spatula to cut the still-stuck mince into crosswise and then lengthwise strips until only small pieces remain. Cook for a further 10-15 minutes until the mince is cooked through, then briefly drain off the pan fat. Now add the chopped/diced tomatoes (mash). Add a generous splash of wine. Add a teaspoon of basil and an oregano (depending on the quantity). Now add the garlic and onions and mix everything together. Simmer for a while on the lowest heat. Now put the first layer of lasagne sheets into the dish (adjust it!). Then spread a thumb-thick layer from the pan evenly on top. Spread this with béchamel. Next layer of lasagne sheets on top and press down firmly. Repeat until you get close to the top edge. For the last layer, spread the grated casserole cheese evenly instead of béchamel Now put the casserole dish in the fridge for 4-5 hours. TRICK = The water is drawn out and the lasagne becomes firm (= portionable) Preheat oven to 200° C, put the casserole dish in (and prick here and there right down to the base). After about 15-20 minutes the lasagne is ready (you can tell when the cheese edges are crispy and the cheese in the middle is lightly browned) P.S.: The opened bottle of wine is good to drink with it. I recommend a red Pinot Noir or a bottle of sweet red Dornfelder.