Lasagne, one dish – hundreds of possibilities. Read the following article to find out how you can make lasagne yourself and what ingredients you need. We’ll also give you some real expert tips.
Preparation time: 30 min.
Preparation time: 35 min.
Bolognese sauce: 2 hrs. 30 min.
- Bolognese sauce:
- 600 gr minced beef
- 1 large shallot chopped
- 2 cloves garlic chopped
- 200 gr carrots coarsely grated
- 3 tbsp tomato puree
- 1 small can Pelatti 160 gr
- 5 dl beef stock
- 3 dl red wine
- Olive oil
- 1 tsp rosemary, oregano
- salt, pepper
- Béchamel sauce:
- 4 tbsp butter
- 4 tbsp flour
- 6 dl milk
- Salt, pepper, nutmeg
- remaining ingredients:
- 12 lasagne sheets dry or fresh
- 100 gr parmesan
Brown the minced meat in a little olive oil and then remove from the pan, set aside.
Sauté the onions and garlic until translucent. Add the tomato purée and fry briefly. Add the carrots and sauté for about 2 minutes.
Now add the minced meat again and fill up with Pelatti, bouillon and the red wine. Bring to the boil.
Season with rosemary and oregano. Cover and simmer on low for at least 2-3 hours, stirring occasionally. Season to taste with salt and pepper.
Melt the butter in a frying pan and stir in the flour. Sauté briefly without letting it take on colour.
Add the milk in a pour and stir in. Now bring the whole thing to the boil, stirring regularly, and then reduce the heat to medium. Simmer for a few minutes until you have a creamy sauce. Season with 1 tsp salt, a little pepper and nutmeg.
Layer the lasagne
Take a large casserole dish and start with 4 tbsp bechamel sauce. Then follow with 3 lasagne sheets and 1/4 of the minced meat mixture on top. Continue with the béchamel sauce until it is all used up. Important: Béchamel sauce should be the last layer, which is then topped with Parmesan.
In my casserole dish, I used 4 layers of lasagne sheets with these quantities. Now place the dish in the oven at 200 degrees for 35 minutes. After removing the lasagne, let it rest for 5 minutes before cutting it open.