Lasagne “Bologna style”

  1. For the meat sauce peel the garlic, onions and dice both finely. Clean and wash the carrots and celeriac and dice into small cubes. Heat the olive oil in a big pan. Sauté the cubed vegetables, shallots and garlic. Add the mincemeat, fry until crumbly stirring continuously and it takes on a color. Add the tomato paste, mix well and brown for about 3-5 minutes, and fill up with the chicken stock and tomato purée. Boil down the uncovered sauce on a low heat for about 1 hour until it is viscous. Spray wash the thyme and marjoram sprigs, shake dry, pluck the leaves from the stems and chop finely. Add the herbs to the Bolognese sauce and season everything generously with salt, pepper and sugar.
Tip: The longer a Bolognese sauce boils the more intense the flavor becomes. If required, use more stock.
  1. For the bechamel sauce, melt 25 g butter in a pan, stir in the flour and sauté until translucent. Add the milk and whisk until smooth, reducing the heat to let the sauce simmer uncovered for 8-10 minutes, stirring continuously. Season the sauce with salt, pepper and freshly ground nutmeg.
  2. Smear the casserole dish with the remaining butter. Lay three sheets of pasta in the dish and spread one fifth of the Bolognese sauce over the pasta sheets until it is smooth. Then alternately layer 3 pasta sheets and one fifth of the Bolognese sauce. Cover the final pasta layer with the bechamel sauce. Pre-heat the oven to 180°C.

Tip: You can also arrange the bechamel sauce with the Bolognese sauce between the pasta sheets. But the top layer must be the bechamel sauce!

  1. Finely grate the Parmesan and sprinkle evenly over the lasagne. Bake in the pre-heated oven on the middle rack for 40-50 minutes. Sprinkle the lasagne with basil to taste and serve.

2 garlic cloves

2 onions

2 carrots

1/4 stick celery

2 tbsp. olive oil

600 g minced beef

2 tbsp. tomato paste

500 ml chicken stock

250 ml tomato purée

2 sprigs thyme

2 sprigs marjoram

Salt and pepper from the pepper mill

Sugar to taste

75 g butter

25 g flour

1/2 liter milk

Freshly grated nutmeg

15-20 lasagne sheets

50 g Parmesan