Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
500 g minced
1 tbsp tomato puree
250 ml red wine
4 ripe tomatoes, diced
1 can of tomatoes (400g)
1 bay leaf
a few sprigs of fresh thyme
For the béchamel sauce
25 g butter
25 g flour
575 ml of milk
60 g grated Cheddar
Salt
freshly ground pepper
500 g lasagne sheets
grated Parmesan
Preparation:
Heat the olive oil on low heat in a large pot or a pan with high sides.
Onion, celery, carrot and the garlic. 8 - 10 minutes slowly sauté until tender. Place in a bowl and set aside.
Heat the same pan and fry on high ground beef in portions until it is well browned.
Add the vegetables to the pan, tomato paste, red wine, fresh tomatoes, canned tomatoes, bay leaf and thyme stir.
Sauce simmer over low heat for 1 hour.
For the béchamel sauce Melt butter in a heavy-bottomed pot. Add the flour and sauté for 1-2 minutes, stirring occasionally. Gradually, 300 ml milk in small amounts stir until a smooth sauce. Stir in cheese, then simmer gently 5 minutes. Remove from heat and set aside.
Preheat oven to 180. In a large pot, boil water and lasagna noodles 1 - cook for 2 minutes until they are soft.
Lasagna together: Line the bottom of a large baking dish with lasagna sheets. Spread over a layer of meat sauce, so that all the leaves are evenly coated. Spread the bechamel sauce on the meat sauce, then seize again with lasagna sheets. Repeat layers of meat sauce, bechamel sauce and lasagne sheets. Last sprinkle with Parmesan.
Bake in preheated oven 25 - bake for 30 minutes until the cheese is melted and browned.
