Lasagna with Bechamel
- 1 onion
- 3 garlic
- 1 carrot
- 3 Celery
- 150 grams Mozzarella
- 80 grams freshly grated Parmesan
- 3 tablespoons olive oil
- 250 grams mixed Ground meat (beef, veal, and pork)
- 2 tablespoons Tomato paste
- 50 milliliters Red wine
- 1 can peeled tomatoes (480 g juices reserved)
- freshly ground black peppers
- 60 grams butter
- 50 grams Pastry flour
- 500 milliliters milk
- 200 grams Lasagne noodle
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.
For the meat sauce: In a deep frying pan, heat the olive oil over medium heat. Add the onion and garlic with the ground meats and cook until no longer pink. Add the carrot and celery and cook briefly. Stir in tomato paste. Add the wine and canned tomatoes with juice. Use a wooden spoon or a potato masher to lightly crush the tomatoes. Season with salt and pepper and simmer for 20 minutes.
In a sauce pan, melt in a pan 50 g (about 3 tablespoons) of butter. Stir in the flour and sauté briefly to make a roux.
Gradually add the milk to the roux while stirring to make a béchamel sauce. Season with salt and pepper.
Simmer the béchamel sauce over low heat, stirring, for about 5 minutes.
Preheat oven to 200°C (approximately 400°F).
Spread 2 to 3 tablespoons béchamel sauce in the lasagna pan. Top the béchamel with a layer of lasagna noodles. Spread the lasagna noodles with some of the meat sauce, followed by more béchamel, and another layer of lasagna noodles. Continue until the pan is filled. End with a layer of lasagna noodles topped with the last of the béchamel
Top the lasagna with slices of mozzarella and sprinkle with Parmesan.
Dot the surface of the lasagna evenly with pieces of butter. Bake in preheated oven about 40 minutes.
To serve, let the lasgana rest a few minutes before cutting into pieces. Garnish with herbs if desired.