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🍝 The Perfect Lasagna

450 kcal · 100 min · 4 servings

Ingredients

• 1 packet Chefkoch x Ostmann spice salt for lasagna
• 500 g minced meat, mixed
• 300 g lasagna sheets
• 1 can tomatoes, peeled (800 g)
• 100 g cheese, grated
• 500 ml milk
• 50 g flour
• 50 g butter
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 50 ml red wine (or to taste)

Instructions

1. 1. Pour the olive oil into a large pot and heat it up.
2. 2. Fry the minced meat in the hot oil until it breaks into small pieces.
3. 3. Stir in the tomato paste and roast it briefly.
4. 4. Add the chopped tomatoes, the fine seasoning salt, and optionally some red wine.
5. 5. Let the sauce simmer gently for at least 30 minutes with the lid off.
6. 6. Melt the flour and butter in a separate pot while stirring constantly.
7. 7. Gradually stir in the milk.
8. 8. Let the sauce simmer over low heat for about 5 minutes.
9. 9. Season the white sauce (Béchamel sauce) with salt, pepper, and grated nutmeg.
10. 10. Preheat the oven to 180 degrees Celsius with fan.
11. 11. Layer the meat sauce, the white sauce, and the lasagna sheets alternately in a baking dish.
12. 12. Cover the top layer with cheese.
13. 13. Bake the lasagna for 30 to 40 minutes until golden brown and cooked through.
14. 14. Enjoy your meal!

Nutrition per serving

• kcal: 450
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 31 g