Lasagne al Ferdl

Ingredients for 3 servings:

• 250 g minced beef
• 750 ml tomato(s), peeled, from the can
• 3 bell peppers, yellow, red, green
• 2 cloves garlic
• 1 onion(s)
• 200 ml red wine from Tuscany
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 tbsp basil, dried
• 3 tbsp olive oil
• 50 g butter
• 40 g flour, double-handled
• 500 ml milk
• 80 g cheese (Parmiggiano Reggiano)
• 1 tsp nutmeg
• 200 g flour
• 200 g semolina (durum wheat semolina)
• 2 tbsp olive oil
• 125 ml water
• 1 pinch of salt

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Prepare a sugo from ground beef, peeled tomatoes, bell peppers, garlic, onion, and red wine with salt, pepper, basil, and olive oil, just like you would for pasta. For the béchamel, sauté the butter, stir in the flour, and gradually add the milk. Add the cheese and season with salt and nutmeg. Make lasagna sheets from 200g of flour, durum wheat semolina, olive oil, 125ml of lukewarm water, and salt. Let rest in a warmed bowl. Then roll out flatbreads and place each one in gently simmering water for 2 minutes. In the dish, layer lasagna sheets, sugo, béchamel, and Parmesan. Top with plenty of béchamel and cheese for topping. Cover the dish with aluminum foil and finish cooking in the oven at 180°C for about 30 minutes. Serve with salad and, of course, plenty of red wine from Tuscany.