Classic Lasagne
easy
90 mins
90 mins
Ingredients
- 2 Carrots
- 2 stalks of celery
- 1 Stalk leek (leek)
- 1 Onion
- 50 g streaky smoked bacon
- 400 g mixed minced meat
- 1 tin(s) (70 g) Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 can(s) (850 ml) peeled tomatoes
- 1/2 bunch Oregano
- 40 g Butter or margarine
- 40 g Flour
- 750 ml Milk
- 7-10 Tbsp grated nutmeg
- 9 Lasagne sheets
- 75 g grated parmesan cheese
Directions
- 1
For the bolognese sauce peel carrots. Clean the celery and leek. Wash the vegetables, drain and chop finely. Finely dice onion and bacon. Heat a pan and fry the bacon until crispy. Remove. Steam onion in frying fat until translucent.
- 2
Add minced meat and fry until crumbly. Stir in tomato paste. Season with salt, pepper and paprika. Add the diced vegetables to the mince and fry briefly. Deglaze with tomatoes in the juice. Let everything simmer for 20 minutes. Wash oregano, dab dry and pluck leaves, except for some for decoration, from the stalks. Chop oregano coarsely and stir into the sauce with the bacon. For the béchamel sauce, melt the fat in a saucepan. Sprinkle with flour and sweat for 1-2 minutes. Add milk while stirring constantly, bring to the boil once and simmer for 5 minutes. Season with salt, pepper and nutmeg. Spread 1/4 of the béchamel sauce on the bottom of an ovenproof dish. Place 3 lasagne plates next to each other on top.
- 3
Chop oregano coarsely and stir into the sauce with the bacon. For the béchamel sauce, melt the fat in a saucepan. Sprinkle with flour and sweat for 1-2 minutes. Add milk while stirring constantly, bring to the boil once and simmer for 5 minutes. Season with salt, pepper and nutmeg. Spread 1/4 of the béchamel sauce on the bottom of an ovenproof dish. Place 3 lasagne plates next to each other on top. Spread half of the bolognese sauce on top. Cover with 3 lasagne plates and pour the rest of the bolognese sauce over it. Drizzle 1/4 of the béchamel sauce over it. Cover with the rest of the lasagne sheets. Spread the rest of the béchamel sauce on the lasagne sheets and sprinkle evenly with parmesan. Bake the lasagne in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes until golden brown. Garnish with oregano
- 4
Spread half of the bolognese sauce on top. Cover with 3 lasagne plates and pour the rest of the bolognese sauce over it. Drizzle 1/4 of the béchamel sauce over it. Cover with the rest of the lasagne sheets. Spread the rest of the béchamel sauce on the lasagne sheets and sprinkle evenly with parmesan. Bake the lasagne in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes until golden brown. Garnish with oregano
Nutrition Facts
500 kcal
36 g
26 g
29 g
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