Lasagna Bolognese

Ingredients for 4 servings:

• 8 lasagna sheets, pre-cooked, or more depending on the size of the dish
• Fat for the mold
• 600 g minced meat, mixed
• 3 tbsp olive oil
• 1 large carrot(s)
• 1 piece(s) celeriac, about the same amount as the carrot
• 1 large onion(s)
• 2 garlic cloves
• 200 ml white wine
• 500 ml vegetable stock
• 2 tbsp tomato paste
• salt and pepper
• Sugar
• 2 tbsp butter
• 3 tbsp, leveled flour
• 500 ml milk
• nutmeg
• 100 g Parmesan, freshly grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Peel and dice the carrot, celery, onion, and garlic. Heat the oil, fry the diced vegetables until well browned, and then remove from the pan. Now add half of the minced meat and fry until crumbly or crispy. Remove from the pan and fry the remaining minced meat. Add the already cooked minced meat and vegetables, deglaze with the wine, bring to a boil, and let it almost evaporate. Add the tomato paste, let it simmer for a while, then top up with the stock. Cover and simmer until creamy. Season with salt, pepper, and a pinch of sugar. For the béchamel, melt the butter in a saucepan. Stir in the flour and sauté briefly, then gradually add the milk while stirring. Season with nutmeg and salt and bring to a boil once. Grease a baking dish and line with lasagna sheets. Spread a few spoonfuls of béchamel on top, sprinkle with a little Parmesan cheese, and top with some of the Bolognese sauce. Continue layering until all ingredients are used. The top layer should be béchamel sauce, sprinkled evenly with Parmesan cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Let the lasagna rest for a few minutes before serving. For 4 servings, one serving contains 888 kcal.