lasagne

Ingredients for 6 servings:

• 500 g minced meat (beef)
• 6 tomatoes, fresh or canned, chopped
• 1 tube(s) Tomato paste
• ¼ liter red wine
• 2 onions, finely chopped
• 1 garlic clove(s), finely chopped
• 1 tsp oregano, dried
• n. B. Broth to taste
• 750 ml milk
• Flour
• 1 pack of cheese (Gouda), grated
• 1 garlic clove(s)
• 1 tbsp vegetable broth to taste
• 12 lasagna sheets
• 2 tbsp olive oil for frying
• 1 tsp basil, dried
• 1 tsp marjoram, dried
• ½ liter of water
• salt and pepper

Instructions

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

with a light béchamel sauce

Fry the minced meat in about 2 tablespoons of hot olive oil until crumbly. The minced meat should have taken on a nice brown color. In a saucepan, sauté the finely chopped onions and the finely chopped garlic clove until translucent. Add the prepared tomatoes (if using fresh tomatoes, blanch them, peel them, remove the flesh, and chop finely; if using canned tomatoes, drain a little). Sauté for another minute. Deglaze the pan with the red wine and simmer briefly. Add the cooked minced meat and fold in. Add the tomato paste and top up with 1/2 liter of water. Season the sauce with the spices and herbs to taste and simmer at low heat for about half an hour. It shouldn’t be too runny afterward. If it’s too thin, you can thicken it with tomato paste. For the béchamel sauce, put the milk in a saucepan. Peel 1 garlic clove and press it into the milk. Add 1 tablespoon of broth (instant – I prefer vegetable broth). Season with salt and pepper. Add a handful of grated cheese. Bring the sauce to a boil over high heat, stirring continuously with a whisk. Gradually add flour (about 2-3 tablespoons). The sauce should have a thick consistency. Once boiling, remove the sauce from the heat immediately. Season to taste. Cover the bottom of a baking dish with a little béchamel sauce and then line it with lasagna sheets. Now pour the Bolognese sauce over it. Then spread the béchamel sauce over it again. Continue alternating until the pasta and sauce are used up. As a final layer, sprinkle the lasagna sheets with the remaining cheese. Bake in a preheated oven at 200°C for half an hour. If the cheese starts to get too brown, cover the lasagna with aluminum foil. Tip: After the lasagna comes out of the oven, do not cut it immediately, but let it stand for a moment so that it does not collapse.