Lasagne

Ingredients:

·         15 lasagnenoodles

·         Parmesan

·         butter

·         80g chopped onions

·         80g chopped carrots

·         80g chopped celery

·         600g minced meat

·         1 tin peeled tomatoes

·         100 ml red wine

·         4 tablespoons of oil

·         1 teaspoon oregano

·         2 bay leafs

·         2 chopped thyme

·         2 garlic cloves

·         2 tablespoons tomato purée 

·         salt

·         pepper

Bechamel sauce:

·         1L milk

·         60g flour

·         60g butter

·         nutmeg

·         salt

Preparation:

First, heat oil in a cooking pot and sweat the chopped vegetables in it. Then put the minced meat into pot. If the meat is done, deglaze it with the red wine and stir all with a wooden spoon. Then add the tomato purée and the peeled tomatoes and smash them with the wooden spoon. After that, intermix the herbs and the garlic and let that all simmer for one hour. Stir the sauce several times and in the end add salt and pepper.

For the béchamel sauce, melt the butter in a cooking pot. Then mix some flour into it and let it sweat for a short time. While you constantly stir it, pour the milk in it. Add some nutmeg and salt to taste.

Lubricate the casserole with some butter and put alternately the béchamel sauce, the meat sauce and the lasagnenoodles into the casserole until the ingredients are used up. Dredge the lasagne with Parmesan and put it for 25 minutes with 220 degrees Celsius in the oven.