- 1 onion
- 2 garlic
- 1 carrot
- 1 stalk Celery
- 200 grams Mozzarella
- 400 grams mixed Ground meat
- 2 tablespoons olive oil
- 1 tablespoon Tomato paste
- 100 milliliters Red wine
- 400 grams peeled tomatoes (canned)
- freshly ground peppers
- 2 tablespoons butter
- 2 tablespoons Pastry flour
- 400 milliliters milk
- 400 grams Lasagne noodle
- 4 tablespoons freshly grated Parmesan
Peel and finely chop the onion and garlic. Peel the carrots. Rinse and trim the celery, and finely dice with the carrots. Slice the mozzarella.
Cook the ground meat in the oil until cooked through. Add the onion, garlic, carrot, and celery and sauté briefly. Stir in the tomato paste, then add the wine and the tomatoes with their juices. Lightly crush the tomatoes, then season to taste with salt and pepper. Simmer gently for 30 minutes until the sauce has reduced slightly.
Melt the butter in a pot. Add the flour, stir until combined, and cook briefly. Gradually incorporate the milk, stirring constantly. Season to taste with salt and pepper, and simmer over low heat for 5 minutes, until the sauce has thickened slightly.
Preheat the oven to 180°C (approximately 350°F).
Line the bottom of a baking dish with some of the bechamel. Line with lasagna sheets, then top with the ground meat mixture, bechamel, and sliced mozzarella. Repeat the layers until all the ingredients have been used, finishing with a layer of noodles and bechamel. Top with the parmesan cheese.
Bake the lasagna in the oven for 45 minutes, or until golden brown. If the lasagna becomes too dark, cover with aluminum foil.