Italian lasagna

Ingredients for 4 servings:

• 1 kg minced meat
• 2 m.-sized carrot(s),
• 1 large onion(s)
• 1 jar red wine
• 1 can/n tomatoes, peeled
• 1 cube of stock
• 50 g butter
• 50 g flour
• 400 ml milk
• Parmesan and/or other hard cheese, freshly grated
• Lasagna sheet(s) as required
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

This lasagna is easy to prepare, but requires two days of preparation before it’s ready to eat. Two days in advance, cook the ragù: Chop the carrots and onions as finely as possible and fry them in olive oil. Then add the ground beef, which also needs to be browned well. Deglaze the dish with red wine. Then add the tomatoes and stock cubes and let everything simmer for at least two hours. Season with salt and pepper and let the ragù sit until the next day. The lasagna is “assembled” one day in advance. Prepare the béchamel sauce from butter, flour, and milk: Melt the butter in a saucepan, whisk in the flour until smooth, carefully add the milk, whisk, and bring to a boil while stirring. The rule of thumb is: the sauce should be neither too runny nor too thick; too thick is better than too runny. So, slowly stir in the milk; if the sauce is too thick, you can always add more. Season the sauce with salt and nutmeg. Meanwhile, bring the ragout back to the boil and season again with salt and pepper. First, spread some ragout on the bottom of the baking dish (this prevents the lasagna sheets from burning), then a layer of lasagna sheets, ragout if desired, béchamel sauce and cheese. Repeat for the next layer, but do not add more than 4 layers! Top layer: lasagna sheets, ragout, Parmesan and finally béchamel sauce to prevent the cheese from burning. Cover the lasagna with aluminum foil and set aside. Leftover ragout can easily be frozen and eaten as a sauce with other pasta. So you can also make more ragout. The next day, cover the lasagna with aluminum foil and place it in the oven preheated to 180 degrees. Remove the foil sooner or later depending on how browned it is. The lasagna is ready after 30 minutes.