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Lasagna

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A classic Italian lasagna made with layers of meat sauce, béchamel sauce, and cheese, baked to perfection.

Ingredients

  • 600 g ground meat
  • 2 onions
  • 1 tbsp tomato purée
  • 500 ml tomato purée
  • Oregano to taste
  • Salt and pepper to taste
  • 1 clove garlic
  • Paprika to taste
  • 80 g margarine
  • 80 g flour
  • 500 ml vegetable broth
  • 500 ml milk
  • 1 pack pizza cheese
  • Muskat to taste
  • 1 pack lasagna sheets

Instructions

  1. Brown the ground meat in 2 tablespoons of oil.
  2. Peel the onions, chop them into cubes, and add to the meat.
  3. Stir in the tomato purée and deglaze with 500 ml of tomato purée and a little water.
  4. Chop the garlic clove and add it to the mixture.
  5. Season with salt, pepper, paprika, and oregano, and let it simmer for 10 minutes.
  6. Heat 80 g of margarine in a pot, then add 80 g of flour and allow it to sweat.
  7. Slowly add 500 ml of vegetable broth while stirring continuously.
  8. Add the milk and bring to a boil, then stir in a handful of cheese and mix well.
  9. Season with salt, pepper, and nutmeg.
  10. Layer a little meat sauce in a baking dish, followed by lasagna sheets, then meat sauce again, and pour béchamel over the meat sauce.
  11. Repeat the layers, finishing with béchamel on top.
  12. Sprinkle the remaining pizza cheese on top.
  13. Bake for 30-40 minutes at 180°C (fan oven).

Notes

Let the lasagna sit for a few minutes before serving for easier slicing.

Find it online: https://bestrezepte.com/bechamel-hackfleisch-lasagne/