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🍝 Homemade Lasagna with Meat Sauce and Bechamel

575 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 carrot
• 1 clove garlic
• 1 stalk celery
• 2 tbsp olive oil
• 250 g minced meat
• 5 tbsp red wine
• 1 small can peeled tomatoes (240 g drained weight)
• 1 bay leaf
• salt
• pepper (from the mill)
• sugar
• 1 tbsp butter
• 1 tbsp flour
• 300 ml milk
• salt
• pepper (from the mill)
• 200 g pasta dough (rolled out and cut into lasagna sheets) or 8–10 lasagna sheets
• 1 tbsp butter (for greasing and for flakes)
• 50 g parmesan

Instructions

1. 1. Peel the onion, the carrot, and the garlic clove.
2. 2. Clean the celery stalks and wash them thoroughly.
3. 3. Cut the onion, carrot, garlic, and celery into very fine cubes.
4. 4. Heat the olive oil in a pot over low to medium heat.
5. 5. Sauté the vegetables in the hot oil.
6. 6. Add the minced meat to the pot.
7. 7. Fry the meat until crumbly, stirring constantly.
8. 8. Stir the tomato paste into the meat.
9. 9. Fry the tomato paste briefly.
10. 10. Deglaze the pot with the wine.
11. 11. Let the mixture simmer briefly.
12. 12. Add the canned tomatoes.
13. 13. Crush the tomatoes slightly while stirring them in.
14. 14. Add the bay leaf to the sauce.
15. 15. Let the sauce simmer gently over low heat for about 15 minutes.
16. 16. Season the Bolognese with salt, pepper, and 1 pinch of sugar.
17. 17. Melt the butter in a pot.
18. 18. Sauté the flour in the butter, stirring constantly.
19. 19. Stir in the milk gradually into the flour mixture.
20. 20. Season the Bechamel sauce with salt and pepper.
21. 21. Let the sauce simmer for approx. 5 minutes, stirring constantly over low heat.
22. 22. Preheat the oven to 200°C top and bottom heat.
23. 23. Grease an ovenproof dish (approx. 18 x 20 cm) with a little butter.
24. 24. Spread one quarter of the Bechamel sauce on the bottom of the dish.
25. 25. Place 2 lasagna sheets on the sauce.
26. 26. Brush the pasta with another quarter of the Bechamel sauce.
27. 27. Spread half of the Bolognese ragout over the pasta.
28. 28. Cover the meat sauce with 2 more pasta sheets.
29. 29. Brush the pasta again with a quarter of the Bechamel sauce.
30. 30. Spread the remaining Bolognese over the pasta.
31. 31. Cover the meat sauce with the remaining pasta sheets.
32. 32. Spread the remaining Bechamel sauce on the top layer.
33. 33. Grate the Parmesan finely.
34. 34. Sprinkle the grated Parmesan over the lasagna.
35. 35. Distribute the remaining butter in small pieces over the lasagna.
36. 36. Bake the lasagna on the middle rack for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 575
• Protein: 27 g · Fett/Fat: 30 g · Carbs: 48 g