Best Lasange

Minced meat tomato sauce

1. First, fry the onions together with the sliced ​​carrot in a little olive oil. Add some paprika powder. After the onions and carrots are well seared, add the minced meat and fry briefly over high heat. Meanwhile mix the chicken stock with the boiling water. Before the minced meat burns, add the chopped tomatoes and the finished chicken broth. Now season with salt, pepper and a little sugar. Now let it simmer first.

Béchamel

1. In a coated saucepan, 3 tablespoons of butter are sweated together with 3 tablespoons of flour. Stir well so that a roux is formed and pour on the 500ml milk and stir well with a whisk. Season with lots of salt and nutmeg until it tastes really good. Wait until it has thickened – done.

layers

1. When the tomato and mince sauce has a consistency that is no longer too runny, you can start. Now grease a large baking dish with the remaining butter and place the first layer of lasagne sheets in it. Put the ground beef tomato sauce on the first layer of lasagne sheets. Just as much until it is well covered but do not apply thick! Then about 2 scoops of bechamel sauce and a bit of grated Parmesan on top. Now make the next layer of lasagne sheets and so on until the minced meat sauce is used up. Only bechamel sauce and a lot of Parmesan are put on the top layer of lasagne sheets. Also some flakes of butter and the basil leaves. Now for about 30 minutes in the preheated oven at about 200 degrees, gas level 4-5. If it is not completely eaten, it can be easily warmed up in the microwave or in a pan with a little olive oil or butter, and it will still taste delicious the next day.