Lasagne

Zubereitung:

Prepare the Bolognese Sauce: In a large skillet, heat the olive oil and sauté the chopped onion and chopped garlic until translucent. Add the ground beef and fry until brown and crumbly. Stir in the tomato paste and fry briefly. Add the red wine and let it boil down. Then add the tomato passata, season with salt, pepper and dried herbs. Let the sauce simmer over low heat while you prepare the béchamel sauce.To make the béchamel sauce: In a separate saucepan, melt the butter over medium-high heat. Add the flour and sauté for about 2 minutes, stirring constantly. Gradually add the milk, stirring vigorously to avoid lumps. Bring the sauce to a boil, stirring constantly, then simmer over low heat until it thickens slightly. Season with salt, pepper and a pinch of nutmeg.Layer the lasagne: Cover the bottom of a casserole dish with a thin layer of Bolognese sauce. Place a layer of lasagne sheets on top and spread with a layer of béchamel sauce. Repeat this layering process until all the ingredients are gone, finishing with a layer of béchamel sauce. Sprinkle the grated Parmesan cheese on top of the béchamel sauce. Bake: Cover the lasagne with aluminum foil and bake in a preheated oven at 180°C for about 40-45 minutes. Then remove the aluminum foil and bake the lasagne for a further 10-15 minutes until the top is golden brown and crispy.Serving: Remove the lasagne from the oven and allow to cool slightly before slicing. Serve hot and enjoy!

We wish a good appetite