Meat Lasagna
Meat Lasagna - Meat Lasagna with White Sauce
Ingredients
- For the Bolognese
- 1 onion
- 2 stalks Celery
- 1 carrot
- 2 garlic cloves
- 1 Tbsp olive oil
- 300 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 75 milliliters Red wine
- 400 grams happened Tomatoes (socket)
- salt
- peppers (from the mill)
- For the white sauce
- 20 grams butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- salt
- white peppers (from the mill)
- also
- 12 Lasagne noodle
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp butter
- oregano (for garnish)
Preparation steps
Rinse onion, garlic, carrot and celery, Peel garlic and onion. Finely chop all vegetables. Fry onion and garlic in a pan with hot oil until translucent. Crumble minced meat into pan then add remaining vegetables. Stir in tomato paste and saute briefly. Deglaze with red wine and add tomatoes to pan. Let simmer about 15 minutes, stirring occasionally, until slightly thick. Season with salt and pepper.
For white sauce melt butter in a small saucepan. Stir in flour and add milk. Let simmer for several minutes until creamy and season with salt, pepper and nutmeg to taste.
Preheat oven to 200°C (approximately 400°F).
Sprinkle 3 pasta plates with a little white sauce.
Layer some meat sauce on bottom of baking dish (about 18 x 25 cm) (7 x 10 inches). Continue until all ingredients are sandwiched. Finish with remaining white sauce. Sprinkle with Parmesan and butter flakes occupied bake in the oven until golden brown about 40 minutes.
Remove finished lasagna from oven, divide into portions and serve sprinkled with oregano.
