John Myers
Ingredients for 6 servings:
- 1 onion(s)
- 3 carrots
- 3 stalk(s) celery
- 2 garlic cloves
- 3 tbsp olive oil
- 400 g minced beef or mixed
- 800 g tomatoes, chunky, from the can
- 3 bay leaves
- 350 g lasagna sheet(s), without pre-cooking
- 200g mozzarella
- 300 ml red wine
- 2 tbsp tomato paste
- salt and pepper
- 500 ml milk
- 50 g butter
- 2 tbsp flour
- 100 g Parmesan, grated
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
with béchamel sauce
Peel or trim the onion, garlic, carrots, and celery, and dice everything finely. Heat the oil and fry the vegetables and minced meat. Stir in the tomato paste, fry briefly, and deglaze with red wine. Add the tomatoes and bay leaves and simmer for 30 minutes, stirring occasionally. Remove the bay leaves and season with salt and pepper. Heat the milk and butter. Add the flour, blend thoroughly with a hand blender, and simmer vigorously for 2 minutes. Remove from the heat and fold in the grated Parmesan cheese. Preheat the oven to 190°C (top and bottom heat). Line a large, ovenproof dish with lasagna sheets, spread some of the minced meat sauce on top, then drizzle with a little béchamel sauce. Continue layering the rest, finishing with the minced meat sauce and béchamel sauce. Arrange sliced mozzarella on top. Bake in the oven for 30 minutes.
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