Lasagna with white wine sauce

Ingredients for 4 servings:

• 250 g lasagna sheet(s) without pre-cooking
• 2 onions
• 600 g minced meat, mixed
• 2 tbsp olive oil
• 1 tsp oregano, dried
• 1 tsp sweet paprika powder
• 1 tsp, leveled salt
• 100 g Emmental cheese, grated
• 50 g Parmesan, freshly grated
• 4 tbsp cream
• 2 tbsp, heaped butter
• 2 tbsp, heaped flour
• 500 ml milk
• 250 ml dry white wine
• 1 tsp salt
• 2 pinches of white pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

First, finely dice the onions and fry them with the minced meat in olive oil until the meat turns gray. Season with oregano, paprika, and salt. Set aside. For the sauce, melt the butter in a saucepan, sprinkle in the flour, and fry until light yellow. Then, while stirring, preferably with a whisk, gradually add the milk and white wine and cook for 5 minutes, until the sauce has thickened slightly. Season with salt and pepper. Preheat the oven to 200°C (top/bottom heat) (180°C fan/convection oven). Pour a little sauce into a baking dish. Layer the pasta and minced meat in the dish, drizzling each layer with sauce. Pour the remaining sauce over the casserole, sprinkle with Emmental and Parmesan cheese, and drizzle with the cream. Bake the lasagna in the oven for 35-40 minutes. Serve with a simple green salad. This is my absolute favorite lasagna recipe. It’s from one of my mother’s old cookbooks and was always served on Christmas Eve. I’ve only made minimal changes.