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🍝 Whole Wheat Lasagna with Meat Sauce

902 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg ripe tomatoes
• 1 large onion
• 3 garlic cloves
• 2 tbsp olive oil
• 600 g ground beef
• 10 ml balsamic vinegar
• 150 ml meat broth
• 2 tbsp tomato paste
• salt
• 2 tsp whole cane sugar
• 0.5 tsp chili powder
• pepper
• nutmeg (freshly grated)
• a handful of basil
• 4 tbsp butter
• 4 tbsp whole wheat flour
• 1 l milk (1.5% fat)
• 200 g parmesan
• 500 g whole wheat lasagna sheets (pre-cooked)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Pour boiling water over the tomatoes.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the peeled tomatoes into small cubes.
5. 5. Peel the onion and the garlic.
6. 6. Finely chop the onion and the garlic.
7. 7. Heat the oil in a large pot.
8. 8. Fry the minced meat until crumbly over medium heat.
9. 9. Add the chopped onion and garlic to the meat.
10. 10. Sauté the vegetables briefly.
11. 11. Deglaze the meat with balsamic vinegar.
12. 12. Stir in the meat broth and tomato paste.
13. 13. Let the sauce simmer covered for two minutes.
14. 14. Add salt, sugar, chili, and the tomato cubes.
15. 15. Let the sauce simmer covered on low heat for thirty minutes.
16. 16. Season the meat sauce generously with pepper and grated nutmeg.
17. 17. Wash the basil.
18. 18. Shake the basil dry.
19. 19. Finely chop the basil.
20. 20. Stir the basil into the sauce.
21. 21. Set the sauce aside covered.
22. 22. Melt the butter in a pot over low heat.
23. 23. Add the flour to the butter.
24. 24. Briefly cook the roux.
25. 25. Gradually pour in the milk while stirring constantly.
26. 26. Bring the sauce to a boil.
27. 27. Cook the sauce for five minutes while stirring.
28. 28. Remove the pot from the heat.
29. 29. Grate the Parmesan.
30. 30. Stir in about five to six tablespoons of Parmesan.
31. 31. Season the béchamel sauce with salt, pepper, and nutmeg.
32. 32. Place a layer of lasagna sheets in the baking dish.
33. 33. Spread the meat sauce over the pasta.
34. 34. Drizzle the béchamel sauce over it.
35. 35. Place more lasagna sheets on top.
36. 36. Cover the new layer with both sauces again.
37. 37. Repeat this process until the sauces are used up.
38. 38. Finish the lasagna with a layer of pasta and béchamel sauce.
39. 39. Sprinkle the remaining Parmesan over the top layer.
40. 40. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
41. 41. Bake the lasagna for about thirty minutes until golden brown.
42. 42. Cut the finished lasagna into pieces.
43. 43. Serve the lasagna hot.

Nutrition per serving

• kcal: 902
• Protein: 52 g · Fett/Fat: 41 g · Carbs: 77 g