lasagne al forno

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the minced sauce, clean, peel, wash and dice the carrot and celery. Peel and finely dice onion and garlic. Heat the oil in a pan. Fry the onion and garlic in it.

2. 2

   Add minced meat, season with salt and pepper and stir-fry until crumbly. Add carrot and celery cubes and fry for 3-5 minutes.

3. 3

   Pour in wine, stir in tomato paste, sweat. Add the tomatoes and juice to the mince. Bring to the boil and crush the tomatoes with a spatula. Simmer the minced sauce for about 20 minutes. Season to taste with salt, pepper and sugar.

4. 4

   For the béchamel sauce, melt 40 g butter in a saucepan. Add flour and sweat briefly while stirring. Gradually stir in the milk and bring to the boil. Simmer the sauce for about 5 minutes while stirring.

5. 5

   Season to taste with salt and pepper.

6. 6

   Spread 4-5 tablespoons of béchamel sauce on the bottom of a square casserole dish. Place 3-4 lasagne sheets on top. Spread half of the chopped sauce on top. Pour 5-6 tbsp. béchamel on top, cover again with 3-4 lasagne sheets.

7. 7

   Spread the rest of the sauce on the pasta plates and sprinkle with 5-6 tbsp. béchamel. Finish with the remaining lasagne sheets and spread with the remaining béchamel sauce.

8. 8

   Preheat oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: see manufacturer). Cut mozzarella into thin slices and spread on the lasagne. Grate parmesan and sprinkle over it. Place the remaining butter in flakes on top.

9. 9

   Bake in a hot oven for 40-45 minutes until golden brown.

Nutrition Facts

KCAL
430 kcal

CARBS
27 g

FATS
21 g

PROTEINS
24 g