Beef Lasagna
The minced beef convinces with a lot of protein, which the body can use well as building material - for example for strong muscles. Beef also provides B vitamins, which support various metabolic functions, and easily digestible iron for blood formation.
Depending on availability, whole grain lasagne sheets can also be used for this lasagne with ground beef. This increases the fibre content and thus ensures a longer saturation.
Ingredients
- For the bolognese
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 stalk Celery
- 1 Tbsp olive oil
- 500 grams Ground beef
- 1 Tbsp Tomato paste
- 75 milliliters Red wine
- 600 grams peeled Tomatoes (canned)
- salt
- freshly ground peppers
- For the béchamel sauce
- 40 grams butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- Nutmeg
- For the lasagna
- 16 Lasagne noodle
Preparation steps
For the bolognese: Peel and mince onion, garlic and carrot. Rinse and mince celery. Heat oil in a pan and fry onions and garlic until translucent. Add meat and crumble. Add remaining vegetables and cook briefly. Stir in tomato paste. Deglaze with red wine and add tomatoes. Simmer for about 15 minutes, stirring occasionally, and season with salt and pepper.
For the béchamel sauce: Melt butter in a small saucepan. Whisk in flour, then whisk in milk. Simmer for several minutes, until creamy and season with salt, pepper and nutmeg. Preheat oven to 200°C (approximately 390°F).
For the lasagna: Spread some bolognese on the bottom of a baking dish. Top with 3 lasagna sheets and sprinkle with a little bechamel. Continue to layer until all ingredients are incorporated. Top with remaining bolognese. Bake for 35-40 minutes, until golden brown. Remove, slice and serve.