Lasagne

Bolognese Preparation

• 1
  Peel and finely dice garlic, onions, and carrots.
• 2
  Heat olive oil in a large pan and sauté the onions, carrots, and garlic. Then add the minced meat, brown it, and season with salt and pepper.
• 3
  Add the canned tomatoes and season again with salt and pepper. Let it simmer with the lid on for about 15 to 20 minutes over medium heat. Finally, stir the dried oregano into the Bolognese.

Béchamel Sauce Preparation

• 1
  Melt the butter in a pot. Add the flour and sauté for about 1 minute while stirring.
• 2
  Gradually add the milk while stirring constantly. Then reduce the heat so nothing burns and let it stand for about 5 to 8 minutes. Afterwards, season with nutmeg, salt, and pepper.
• 3
  Preheat oven to 200°C. Melt butter in a small pot. Add flour and sauté while stirring constantly. Grease the baking dish completely with olive oil. Then evenly cover the bottom with a layer of béchamel. Afterwards, cover everything with lasagne sheets and spread the Bolognese sauce on top. Layer the lasagne in this order until all ingredients are used up. Finish with the remaining béchamel sauce.

Layering the Lasagne

• 1
  Then sprinkle the remaining Parmesan over it and bake in the preheated oven at 200 °C on the middle rack for about 30 to 40 minutes, until the cheese is golden and gratinéed.
• 2
  You will achieve a particularly aromatic Bolognese sauce if you let it simmer for as long as possible. The longer the Bolognese simmers, the more flavor the spices can release into the sauce.