Green Lasagna with Parmesan
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 stalk Celery
- 2 Tbsps olive oil
- 250 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 50 milliliters Red wine
- 300 grams peeled Tomatoes (canned)
- salt
- freshly ground peppers
- 30 grams butter
- 20 grams Pastry flour
- 200 milliliters Beef broth
- 200 milliliters milk
- 250 grams green Lasagne noodle
- 50 grams freshly grated Parmesan
Preparation steps
Peel the onion and garlic and finely chop both. Peel the carrots, rinse the celery, and finely dice both.
Heat olive oil in a deep frying pan over medium heat. Sauté the onion, garlic, and ground meat. Add the carrot and celery and briefly cook. Stir in the tomato paste, add wine and tomatoes with the juice. Crush the tomatoes slightly, season with salt and pepper and simmer for about 15 minutes.
Melt 20 grams (approximately 1 1/2 tablespoons) of butter in a pan. Add the flour and cook briefly. Gradually add the broth and pour in the milk while stirring. Season with salt and pepper and let the béchamel sauce simmer over low heat for about 5 minutes while stirring.
Preheat the oven to 200°C (approximately 375°F)
Pour some of the béchamel sauce into the mold, line it with lasagna sheets. Arrange the minced meat, bechamel sauce, and the pasta sheets in alternating layers in the mold. The last layer should be noodles followed by sauce. Sprinkle with Parmesan and bake until golden brown, about 40 minutes. If the lasagna is browning too quickly, cover with aluminum foil. Serve in slices.
