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🍝 Lasagne – just like in Italy
1122 kcal · 100 min · 4 servings
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Ingredients
- Olive oil
- 500 g minced meat, mixed
- 1 onion(s)
- 2 clove(s) of garlic
- 1 bunch parsley (or frozen)
- 1 tbsp tomato paste
- 1 can tomatoes, peeled (800 g)
- some red wine
- 0.5 Liter milk
- 30 g butter
- 40 g flour
- Salt and pepper
- Lemon juice
- Nutmeg
- Fat (for the dish)
- 300 g lasagna sheets
- to taste cheese, grated
- Butter flakes
Instructions
- 1. Heat the olive oil in a large pot.
- 2. Fry the minced meat thoroughly on all sides until brown.
- 3. Add the finely diced onions and the chopped parsley.
- 4. Stir in the garlic sliced into thin rounds and the tomato paste.
- 5. Fry everything briefly until fragrant.
- 6. Deglaze with the canned tomatoes.
- 7. Season with salt and pepper.
- 8. Add red wine to taste.
- 9. Let the sauce simmer with the lid off for at least 30 minutes to thicken.
- 10. Melt the butter in a small pot.
- 11. Stir in the flour with a whisk.
- 12. Let the mixture sweat until light yellow.
- 13. Pour in the milk and stir until the sauce is smooth.
- 14. If lumps have formed, pass the sauce through a fine sieve.
- 15. Let the sauce simmer on low heat for about 30 minutes to remove the raw flour taste.
- 16. Season with salt, pepper, a splash of lemon juice, and some grated nutmeg.
- 17. Grease a baking dish with butter.
- 18. Spread some meat sauce on the bottom.
- 19. Place a layer of lasagna sheets on top.
- 20. Cover the pasta again with meat sauce.
- 21. Then add a layer of the white sauce.
- 22. Repeat the layering: pasta, meat sauce, white sauce.
- 23. Fill the dish layer by layer.
- 24. The top layer should be the white sauce.
- 25. Cover it generously with grated cheese.
- 26. Place small pieces of butter on top.
- 27. Bake the lasagna in the preheated oven at 180 °C fan-forced for about 30 to 40 minutes.
- 28. Bake until the surface is golden brown.
Nutrition per serving
- kcal: 1122
- Protein: 42 g · Fett/Fat: 55 g · Carbs: 66 g