Classic lasagna

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 100 g dried meat, diced
• 1 bunch of soup vegetables (2 carrots, 1/4 celeriac, parsley)
• 1 liter beef broth
• 1 tbsp tomato paste
• 1 large onion(s)
• 3 cloves garlic
• 2 cans of tomatoes, chopped, or 2 packs of pureed tomatoes
• 250 ml dry white wine
• 300 g lasagna sheet(s), uncooked
• 200 g Parmesan, grated
• 200 g cheese (Emmental)
• 1 bay leaf
• basil
• salt and pepper
• nutmeg
• olive oil
• Butter, in flakes
• 1 liter of milk
• 60 g butter
• 60 g flour

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

this is how it is made at home

Bolognese sauce: I always prepare it the day before and then reheat it shortly before cooking. I find the flavor is even more intense this way. Heat olive oil in a saucepan and brown the minced meat in batches. Then brown the finely diced vegetables, onions, and dried beef. Deglaze with the white wine and reduce slightly. Stir in the tomato paste, top up with the beef broth, finely chop the garlic, and add it. Then add the tomatoes and season with the bay leaf, salt, pepper, and a little sugar. Simmer on low heat with the lid slightly open for about 3 hours. Stir occasionally to avoid burning! Before I use the sauce to prepare the lasagna, I add the fresh basil leaves. Béchamel sauce: Heat the butter in a saucepan, stir in the flour, and gradually add the milk. Stir constantly, otherwise lumps will form. Simmer the sauce for about 20 minutes, stirring. Then season well with pepper and nutmeg. Add salt to taste. To prepare the lasagna: First, spread some Bolognese sauce in a buttered, ovenproof dish. Place the first layer of lasagna sheets on top, then spread more Bolognese sauce and béchamel sauce on top of the lasagna sheets. Place the Bolognese sauce and béchamel sauce roughly in the middle, then sprinkle with Parmesan and Emmental cheese. Depending on the height of the baking dish, there should be 4-5 layers of lasagna sheets. Be careful not to line the dish with the edges, otherwise the lasagna will overflow in the oven!!! Finish with Bolognese sauce and béchamel sauce and sprinkle generously with Parmesan and Emmental cheese. If you like, you can also add a few knobs of butter. Cover with aluminum foil and place in the oven at 180°C for about 45 minutes. Since every oven is different, test with a fork to see if the pasta is cooked through. Remove the aluminum foil for the last 10 minutes, until the cheese is golden brown.