Classic Lasagne

Name: Classic Lasagne
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 3 medium-sized carrots; 1/2 small celery tuber; 1/2 Stalk leek (leek); 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 600 g mixed minced meat; 2 TABLESPOONS Tomato paste; 1 TABLESPOON + 50 g flour; 750 ml Vegetable broth; 1 can(s) (850 ml) Tomatoes; 3 anchovy fillets preserved in salt (glass); 2 TEASPOONS dried Italian herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 75 g Parmesan cheese; 50 g Butter or margarine; 400 ml Milk; 7-10 Tbsp freshly grated nutmeg; 15 Lasagne plates (approx. 15 x 9 cm); 125 g Mozzarella cheese; 7-10 Tbsp Marjoram or oregano; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

3 medium-sized carrots
1/2 small celery tuber
1/2 Stalk leek (leek)
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
600 g mixed minced meat
2 TABLESPOONS Tomato paste
1 TABLESPOON + 50 g flour
750 ml Vegetable broth
1 can(s) (850 ml) Tomatoes
3 anchovy fillets preserved in salt (glass)
2 TEASPOONS dried Italian herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
75 g Parmesan cheese
50 g Butter or margarine
400 ml Milk
7-10 Tbsp freshly grated nutmeg
15 Lasagne plates (approx. 15 x 9 cm)
125 g Mozzarella cheese
7-10 Tbsp Marjoram or oregano
7-10 Tbsp Grease

Directions

1
Peel and wash the carrots and celery. Clean the leek, wash it thoroughly. Cut prepared vegetables into fine cubes. Peel and finely dice onion and garlic
2
Heat the oil and fry the minced meat for about 10 minutes while turning it. After about 6 minutes add the vegetable cubes. Stir in tomato paste and dust with 1 tbsp. flour. Add 250 ml broth and tomatoes. Bring to the boil while stirring, crushing the tomatoes
3
Dab anchovies dry, chop very finely and add to the sauce. Season to taste with herbs, salt, pepper and sugar. Simmer the sauce for about 10 minutes, stirring occasionally.
4
For the béchamel sauce, grate parmesan. Melt the fat in a saucepan. Add 50 g flour and sweat it. Add 500 ml broth and milk while stirring. Bring to the boil, simmer for 4-5 minutes while stirring. Stir about 1/3 parmesan into the sauce and season to taste with salt, pepper and nutmeg
5
Grease an ovenproof dish (approx. 30 x 20 x 5 cm) or 2 small moulds. Spread a little béchamel sauce thinly on the bottom of the dish. Alternate layers of lasagne, minced meat and béchamel sauce. Finish with lasagne plates and béchamel sauce. Cut mozzarella into slices. Spread the mozzarella and the remaining Parmesan cheese on the lasagne. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes until golden brown. Remove lasagne from the oven, garnish with marjoram or oregano and serve