Classic Lasagna with Bechamel Sauce
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 carrot
- 3 Celery
- 150 grams Mozzarella
- 80 grams Parmesan (freshly grated)
- 3 Tbsps olive oil
- 250 grams mixed Ground meat
- 2 Tbsps Tomato paste
- 50 milliliters Red wine
- 1 can peeled Tomatoes (480 grams drained)
- salt
- freshly ground peppers
- 60 grams butter
- 50 grams Pastry flour
- 500 milliliters milk
- 200 grams Lasagne noodle
Preparation steps
Peel and chop onion and garlic.
Peel, rinse and finely dice celery and carrots.
Cut mozzarella into thin slices.
Heat olive oil in deep frying pan over medium heat.
Fry onion, garlic and ground meat.
Add carrot and celery and mitgaren short.
Stir in tomato paste, wine and canned tomatoes with juice.
Crush tomatoes slightly, season with salt and pepper and simmer for about 20 minutes.
Melt 50 grams (approximately 1/4 cup) butter in a pan.
Add flour to pan and sauté briefly.
Gradually pour in milk while stirring and season with salt and pepper.
Let Béchamel sauce simmer about 5 minutes, stirring over low heat.
Preheat oven to 200°C (approximately 400°F.)
Pour 2-3 tablespoons Béchamel sauce in baking dish and cover with lasagna noodles.
Alternatingly layer ground meat, Béchamel sauce and lasagna noodles into baking dish until all ingredients are used, ending with a layer of lasagna noodles on top.
Sprinkle a little Béchamel sauce over top layer of lasagna noodles.
Put slices of mozzarella on the lasagna, sprinkle with Parmesan.
Top lasagna with knobs of butter and bake in preheated oven for about 40 minutes.
