🍝 Classic Lasagna with Meat Sauce

Name: Classic Lasagna with Meat Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 2 garlic cloves; 2 carrots; 3 celery stalks; 150 g mozzarella (40% fat in dry matter); 80 g parmesan (30% fat in dry matter); 2 tbsp olive oil; 300 g ground beef; 2 tbsp tomato paste; 50 ml red wine (or meat broth); 400 g chopped tomatoes (can); salt; pepper; 50 g butter; 40 g wheat flour Type 1050; 500 ml milk (1.5% fat); 250 g whole wheat lasagna sheets

550 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 onion
2 garlic cloves
2 carrots
3 celery stalks
150 g mozzarella (40% fat in dry matter)
80 g parmesan (30% fat in dry matter)
2 tbsp olive oil
300 g ground beef
2 tbsp tomato paste
50 ml red wine (or meat broth)
400 g chopped tomatoes (can)
salt
pepper
50 g butter
40 g wheat flour Type 1050
500 ml milk (1.5% fat)
250 g whole wheat lasagna sheets

Instructions

1. Peel the onion and the garlic. Chop both finely.
2. Peel the carrots. Clean and wash the celery.
3. Cut the carrots and celery into fine cubes.
4. Slice the mozzarella into thin slices.
5. Grate the Parmesan finely.
6. Heat the olive oil in a deep pan over medium heat.
7. Fry the onion, garlic, and minced meat in the pan.
8. Add the carrots and celery and cook them briefly.
9. Stir the tomato paste into the meat mixture.
10. Add the wine and the canned tomatoes including their juice.
11. Gently crush the tomatoes with a spoon.
12. Season the sauce with salt and pepper.
13. Let the sauce simmer for about 20 minutes.
14. Melt 40 grams of butter in a pot.
15. Stir the flour into the butter and cook it briefly.
16. Pour in the milk gradually while stirring continuously.
17. Season the sauce with salt and pepper.
18. Simmer the Béchamel sauce over low heat for about 5 minutes, stirring constantly.
19. Put 2 to 3 tablespoons of Béchamel sauce into a baking dish.
20. Line the baking dish with lasagna sheets.
21. Layer the minced meat sauce, Béchamel sauce, and pasta sheets alternately in the dish.
22. Finish the layering with a layer of pasta.
23. Brush the top pasta layer with some Béchamel sauce.
24. Place the mozzarella slices on the lasagna.
25. Sprinkle the grated Parmesan over it.
26. Top the lasagna with small flakes of butter.
27. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
28. Bake the lasagna in the oven for about 40 minutes.

Nutrition per serving

kcal: 550
Protein: 29 g · Fett/Fat: 29 g · Carbs: 40 g