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🍝 The Perfect Lasagne Bolognese

714 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 2 bunch soup greens
• 2 tbsp olive oil
• 300 g ground beef
• 800 g tomatoes (1 large can)
• salt
• pepper
• 0.5 tsp thyme
• 0.5 tsp oregano
• 4 tbsp butter
• 3 tbsp wheat flour Type 1050
• 600 ml milk (1.5% fat)
• 1 pinch nutmeg
• 250 g mozzarella (40% fat in dry matter)
• 100 g parmesan
• 350 g whole wheat lasagna sheets

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Chop the onion and garlic very finely.
3. 3. Wash the soup vegetables (e.g., carrots, celery, leek).
4. 4. Cut the soup vegetables into tiny pieces.
5. 5. Heat the oil in a pan over medium heat.
6. 6. Sauté the onion, garlic, and vegetables in the pan.
7. 7. Stir the minced meat into the vegetables.
8. 8. Fry the meat until it breaks into small crumbles.
9. 9. Add the tomatoes with their juice to the meat mixture.
10. 10. Let the sauce simmer uncovered on low heat.
11. 11. Simmer the sauce for 45 minutes.
12. 12. Stir the sauce occasionally.
13. 13. Season the sauce with salt at the end.
14. 14. Season the sauce with pepper.
15. 15. Season the sauce with herbs.
16. 16. Melt half of the butter in a pot over medium heat until foamy.
17. 17. Lightly sauté the flour in the butter (cook briefly without browning).
18. 18. Stir the milk into the flour mixture.
19. 19. Let the sauce simmer while stirring constantly.
20. 20. Simmer the sauce for 5 minutes.
21. 21. Season the sauce with salt.
22. 22. Season the sauce with pepper.
23. 23. Season the sauce with a pinch of nutmeg.
24. 24. Slice the mozzarella thinly.
25. 25. Grate the Parmesan.
26. 26. Grease a baking dish.
27. 27. Spread a little béchamel sauce on the bottom of the dish.
28. 28. Layer lasagna sheets into the dish.
29. 29. Layer bolognese over the pasta.
30. 30. Layer béchamel sauce over the bolognese.
31. 31. Layer mozzarella over the sauce.
32. 32. Layer Parmesan over the mozzarella.
33. 33. Repeat the layers until all ingredients are used up.
34. 34. Ensure the top layer consists of bolognese, béchamel sauce, and cheese.
35. 35. Distribute the remaining butter in small pieces on top of the lasagna.
36. 36. Preheat the oven to 200 °C (convection 180 °C; gas mark 3).
37. 37. Bake the lasagna in the oven for about 30 minutes.
38. 38. Bake the lasagna until golden brown.

Nutrition per serving

• kcal: 714
• Protein: 39 g · Fett/Fat: 36 g · Carbs: 57 g