Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat filling
Béchamel sauce
To assemble the lasagne
Utensils
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Meat filling
Heat the oil in a cooking pot. Brown the meat in batches, remove. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary. Sauté the onions and garlic, add the tomato puree and cook briefly. Add the vegetables, continue to cook for approx. 2 mins., return the meat to the pan, mix. Pour in the wine and stock, bring to the boil, reduce the heat. Add the herbs, cover and cook for approx. 30 mins., stirring occasionally. Remove the herbs, season the sauce.
Béchamel sauce
Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in all of the milk at once, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy.
To assemble the lasagne
Spoon 4 tbsp of Béchamel sauce into the prepared dish. Place 3 sheets of lasagne on top, cover with ¼ of the meat filling. Repeat the process until the lasagne sheets and meat filling have been used up. Cover with the remainder of the Béchamel sauce. Sprinkle with parmesan.
To bake
Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove the lasagne and leave to rest for approx. 5 mins.
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