Lasagne with plenty of tomato sauce and organic minced meat

Ingredients for 6 servings:

• 10 lasagna sheets
• 250 g minced meat, mixed, organic
• some olive oil
• 1 m.-sized carrot(s)
• ½ bunch parsley, fresh
• 1 celery
• 2 m.-sized onion(s)
• 100 ml wine (traditionally white wine)
• 400 ml vegetable stock
• some tomato paste
• 4 tbsp butter
• 4 tbsp flour
• 500 ml milk, organic
• some nutmeg
• some salt,
• some pepper, freshly ground
• 750 ml tomato(s), pureed, organic
• 1 tbsp herbs (herbs de Provence)
• 200 g goat cheese, grated
• 1 can of tomatoes, chopped
• 1 pinch of chili powder
• 1 clove(s) garlic

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Dice the celery, onion, garlic, and carrot. Sauté everything in oil and remove from the heat. In a bowl, combine the passata with the Provençal herbs, salt, fresh pepper, and a pinch of chili. Grease a baking dish with butter. Brown the minced meat until just pink. Add the vegetables, deglaze with the wine, and cook briefly. Add the tomato paste, canned tomatoes, and stock and reduce. Season with salt and fresh pepper. Melt the butter in a saucepan. Stir in the flour, then pour in the milk, stirring constantly. Season with nutmeg and salt, bring to a boil, and set aside. Cover the bottom of the greased baking dish with the passata and place the first layer of lasagna sheets on top. Now add béchamel to each layer, then Bolognese, and then the lasagna sheets again. Add more béchamel and grated goat cheese to the last layer. Fill the gaps with the tomato sauce, herbs, and spices (no more than up to the top layer of the lasagna sheet; the rest can be used for a quick pasta dish the next day). Cover the baking dish with aluminum foil (the sauce may splatter a lot at first!). Preheat the oven to 180°C and place the baking dish on the middle rack. After 15 minutes, remove the aluminum foil and bake for another 5-15 minutes, depending on your taste (the cheese can be very golden brown). Remove the lasagna from the oven, let it rest for 1-2 minutes, and then transfer individual portions to a plate and sprinkle with some freshly chopped parsley. Serve with white or red wine.