lasagne bolognese

Name: lasagne bolognese
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 Carrots; 1/2 (approx. 300 g) Celeriac; 1 small stick of leek (leek); 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 600 g mixed mince; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Tomato paste; 1 TABLESPOON + 50 g flour; 1 can(s) (850 ml) Tomatoes; 2 TEASPOONS Vegetable broth (instant); 3 Anchovy fillets (glass); 2 TEASPOONS dried Italian herbs; 100 g Parmesan; 50 g Butter; 1/2 l Milk; 20 Lasagne sheets; 125 g Mozzarella

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

2 Carrots
1/2 (approx. 300 g) Celeriac
1 small stick of leek (leek)
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
600 g mixed mince
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TABLESPOONS Tomato paste
1 TABLESPOON + 50 g flour
1 can(s) (850 ml) Tomatoes
2 TEASPOONS Vegetable broth (instant)
3 Anchovy fillets (glass)
2 TEASPOONS dried Italian herbs
100 g Parmesan
50 g Butter
1/2 l Milk
20 Lasagne sheets
125 g Mozzarella

Directions

1
For the minced sauce clean or peel and wash the vegetables. Cut the vegetables into small cubes. Peel and finely dice onion and garlic.
2
Heat 2 tablespoons of oil. Fry the minced meat for about 10 minutes while turning it until crumbly. Season with salt and pepper.
3
Add onion, garlic and diced vegetables and fry briefly. Dust with 1 tbsp. flour and sauté briefly. Stir in tomato paste. Deglaze with tomatoes with juice and 1/4 l water with 1 tsp broth. Bring to the boil and chop the tomatoes.
4
Rinse anchovies under cold running water, drain. Then chop finely and stir into the chopping sauce with the herbs. Simmer everything covered for about 10 minutes, stirring several times. Season with salt, pepper and 1 pinch of sugar.
5
For the béchamel sauce, grate parmesan. Melt butter in a pot. Pour in 50 g flour at once and sauté lightly while stirring constantly. Gradually add milk and 1/2 l water.
6
Bring to the boil, stir in 1 teaspoon of stock and simmer for about 5 minutes. Parmesan, up to.
7
3 tablespoons, melt in it. Season to taste with salt and pepper.
8
Preheat oven (electric cooker: 200°C/ circulating air: 175°C/ gas: level 3). Spread a little béchamel thinly on the bottom of a large and preferably rectangular casserole dish (approx. 30 x 20 x 7 cm).
9
Alternate layers of lasagne, chopped and béchamel sauce. Finish with lasagne and béchamel.
10
Cut mozzarella into thin slices. Cover lasagne with mozzarella and sprinkle with 3 tablespoons of parmesan. Bake in a hot oven for about 1 hour until golden brown. Serve with a green leaf salad.