Ingredients for 6 Portions:
- 500.0 g Ground Beef
- 500.0 g Tomato Sauce
- 4.0 Tomatoes
- 10.0 Lasagne Sheet
- 50.0 g Flour
- 500.0 ml Milk
- 1.0 Red Onion
- 50.0 g Butter
- 1.0 Carrot
- 1.0 Mozzarella (Ball)
- 50.0 g Parmigiano Reggiano
- 20.0 ml Olive Oil
- 3.0 g Salt
- 2.0 g Black Pepper
- 2.0 Bay Leaf
Nutritional Values per Portion:
- Calories: 633 kcal
- Protein: 26 g
- Carbohydrates: 33 g
- Fat: 44 g
Instructions:
For the bolognese sauce, dice the onion and the carrot. Heat the olive oil in a large pot on medium-high heat (5/6). Sautée the onion for 2 minutes. Add the ground beef. Stir occasionally. Make sure some browning is happening on the meat. add the tomatoes, the bay leaves, the salt, and the pepper. Let it simmer covered on low heat (2/6) for at least 1 hour. Take a small pot and put it on the stove on medium-low heat (3/6). Add the butter. Slowly add the flour while mixing. After that, slowly add the milk under mixing. Cook until it is a thick but still runny sauce. Layer the lasagne with the pasta sheets, bolognese sauce, the bechamel sauce and the cheeses (preferably start with bolognese on the bottom and then with a layer of lasagne sheets. Put it in the oven for 40 minutes at 200°C/395°F covered with aluminium foil and another 10 minutes uncovered.
Notes:
Measurements for a baking dish of 24x18x6.5cm³. Alternatively for the tomatoes use a can of peeled tomatoes (~800 g).