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🍝 Classic Lasagna with Meat Sauce

478 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the onion, garlic, carrot, and celery.
  2. 2. Peel the carrot and celery.
  3. 3. Finely dice the onion and garlic.
  4. 4. Slice the celery into thin rounds.
  5. 5. Cut the carrot into fine matchsticks.
  6. 6. Wash the bell pepper.
  7. 7. Halve the bell pepper and remove the core.
  8. 8. Dice the bell pepper into small pieces.
  9. 9. Heat the olive oil in a large pan.
  10. 10. Fry the minced meat until crumbly in the hot oil.
  11. 11. Add the prepared vegetables to the meat pan.
  12. 12. Sauté the vegetables briefly.
  13. 13. Stir the tomato paste into the mixture.
  14. 14. Deglaze the pan with the wine.
  15. 15. Add the tomatoes.
  16. 16. Simmer the sauce, stirring occasionally, for about 20 minutes until thick.
  17. 17. Season the sauce with oregano, salt, and pepper.
  18. 18. Melt the butter in a small saucepan.
  19. 19. Stir the flour into the melted butter.
  20. 20. Gradually pour in the milk while stirring constantly.
  21. 21. Let the sauce simmer for a few minutes until thick.
  22. 22. Season the sauce with salt, pepper, and nutmeg.
  23. 23. Preheat the oven to 200 degrees Celsius (top and bottom heat).
  24. 24. Spread a little meat sauce on the bottom of a baking dish.
  25. 25. Place three lasagna sheets on the sauce.
  26. 26. Brush the pasta with some béchamel sauce.
  27. 27. Repeat the layers until all ingredients are used up.
  28. 28. Finish the lasagna with a layer of béchamel sauce.
  29. 29. Rinse the sage leaves.
  30. 30. Shake the leaves dry.
  31. 31. Pluck the leaves from the stems.
  32. 32. Distribute the sage leaves over the lasagna.
  33. 33. Sprinkle the lasagna with Parmesan cheese.
  34. 34. Top the lasagna with butter flakes.
  35. 35. Bake the lasagna in the oven for about 45 minutes until golden brown.

Nutrition per serving