Lasagne Bolognese

Lasagne Bolognese

Ingredients for 8 portions

• 16 Lasagna sheet(s), cooked
• 1,200g ground beef
• 6 tbsp olive oil
• 2 large carrot(s)
• 2 pieces) celery
• 2 large onion(s)
• 4 toes garlic
• 400ml White wine
• 1,000mL vegetable broth
• 4 tbsp tomato paste
• salt and pepper
• sugar
• 4 tbsp butter
• 6 tbsp. flour
• 1,000mL milk
• nutmeg
• 200 g Parmesan, freshly grated

Nutritional values ​​per serving

• kcal 888
• protein 44.85g
• fat 63.95g
• carbohydrate 26.75g

Preparation

• Working time about 1 hour
• Cooking/baking time approx. 1 hour
• Total time about 2 hours

Wash and dice the carrot, celery, onion and garlic. Heat the oil, fry the diced vegetables well and remove from the pan.

Now add half the minced meat and fry until crumbly or crispy. Remove from the pan and fry the remaining mince. Add the already roasted minced meat and vegetables, deglaze with the wine, bring to the boil and almost boil away. Add the tomato paste, leave to simmer and fill up with the broth. Bring to a boil with the lid on. Season with salt, pepper and a pinch of sugar.

For the béchamel, melt the butter in a saucepan. Stir in the flour and sauté briefly, then gradually pour in the milk while stirring. Season with nutmeg and salt and bring to a boil.

Grease a casserole dish and cover with lasagne sheets. Scatter a few tablespoons of béchamel on top, sprinkle with some Parmesan and pour some of the Bolognese over it. Continue layering until all the ingredients are used up. The top layer should be béchamel sauce evenly sprinkled with parmesan.

Bake in the preheated oven at 180 °C top/bottom heat for approx. 20 minutes. Before portioning the lasagne, let it rest for a few minutes.