Meat Lasagna
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 carrot
- 3 sticks Celery
- 150 grams Mozzarella
- 3 Tbsps olive oil
- 250 grams mixed Ground meat
- 2 Tbsps Tomato paste
- 50 milliliters Red wine
- 500 grams peeled Tomatoes (canned)
- salt
- freshly ground peppers
- 60 grams butter
- 50 grams Pastry flour
- 500 milliliters milk
- 300 grams Lasagne noodle
- 80 grams freshly grated Parmesan
Preparation steps
Peel the onion and garlic and finely chop both. Peel the carrots, rinse the celery, trim and finely dice both. Cut the mozzarella into slices.
Heat the olive oil in a deep frying pan over medium heat and sauté the onion, garlic, and ground meat. Add the carrot and celery and briefly cook. Stir in the tomato paste and add the wine and tomatoes with juice. Crush the tomatoes slightly, season with salt and pepper and simmer for about 20 minutes.
In a pan, melt 50 grams (approximately 3 1/2 tablespoons) of butter. Add the flour and cook briefly. Gradually 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)
Spread some of the béchamel sauce into the bottom of the baking dish, and arrange lasagna sheets over the sauce. Add the minced meat, bechamel sauce, and the pasta sheets in alternating layers.
The last layer should be noodles followed by the sauce.
Arrange mozzarella slices on the lasagna and sprinkle with Parmesan.
Top the lasagna with the remaining butter in small pieces and bake until golden brown, about 40 minutes. If the lasagna is browning too quickly, cover with aluminum foil. Remove from the oven, slice and serve immediately.
