Classic Mixed Meat Lasagna
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, juices reserved)
- salt
- freshly ground black peppers
- 60 grams butter
- 50 grams Pastry flour
- 500 milliliters milk
- 200 grams Lasagne noodle
Preparation steps
Peel the onion and garlic. Chop fine.
Trim and peel the carrot. Trim and rinse the celery stalks. Cut the carrot and celery in small dice.
Slice the mozzarella thin.
In a deep frying pan, heat the olive oil over medium heat.
Add the chopped onion and garlic with the ground meat. Cook until the meat is no longer pink.
Add the carrot and celery and cook briefly.
Stir in the tomato paste, add the wine and the canned tomatoes with their juices.
Use a wooden spoon or a potato masher to crush the tomatoes. Season with salt and pepper. Simmer for 20 minutes.
In a sauté pan, heat 50 grams (about 3 tablespoons) of butter.
Stir in the flour to make a roux and sauté briefly.
Gradually pour the milk into the roux while stirring to make a béchamel sauce. Season with salt and pepper.
Simmer the béchamel sauce over low heat, stirring frequently, about 5 minutes.
Preheat oven to 200°C (approximately 400°F).
Spread about 3 tablespoons béchamel sauce in the lasagna pan and make a layer of lasagna noodles over the béchamel.
Top the noodles as follows: a layer of meat sauce, more béchamel sauce, and then lasagna noodles. Continue layering ending with a layer of noodles.
Spread a the last of the béchamel sauce over the noodles.
Top the lasagna with slices of mozzarella and sprinkle with Parmesan.
Top the lasagna with pieces of butter. Bake in preheated oven about 40 minutes.
To serve, let the lasagna rest briefly and then cut into pieces.
