Lasagne Bolognese – the best

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 400 g minced meat, mixed
• 10 lasagna sheets
• 2 cans of concentrated tomato paste (can contents approx. 70g)
• Milk
• butter
• Flour
• 50 g bacon
• 1 cup(s) red wine
• 1 bay leaf
• 1 pinch(s) of pepper
• 1 pinch of salt
• 150 g cheese, grated
• 50 g Parmesan
• 2 cups vegetable broth
• Nutmeg, grated
• 1 cup crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the soup vegetables and cut into small pieces. Fry the chopped bacon in the pan, add the soup vegetables, and fry for about 10 minutes. Add the minced meat and continue frying for about 5 minutes. Add the two cans of tomato paste, the bay leaf, the red wine, and the vegetable stock. Simmer uncovered for about 30 minutes, until the desired consistency is reached. Then season with salt and pepper. Melt the butter in a saucepan and add the flour until a lumpy mixture forms. Stir in the milk until the béchamel is creamy. Add the salt and nutmeg, then pour the mixture into the pan and mix everything well. Alternate the sauce and lasagna sheets in a buttered baking dish. Add the sauce as the last layer. Pour the tub of crème fraîche over the top and sprinkle everything with the grated cheese and Parmesan cheese. Bake in the oven at 200°C for 40 minutes.