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Ingredients

For the Bolognese Sauce

2 Tablespoon(s) Olive oil
1 Onion, finely chopped
2 Garlic cloves, chopped
300 g Ground beef
1 Carrot, finely diced
1 Celery stalk, finely diced
400 g Canned diced tomatoes
2 Tablespoon(s) Tomato paste
100 ml Red wine (optional)
Salt and pepper
1 Teaspoon(s) Dried oregano
1 Teaspoon(s) Dried basil

For the Béchamel Sauce

50 g Butter
50 g Flour
500 ml Milk
Salt and pepper
1 Pinch(es) Nutmeg

For the Lasagna

200 g Lasagna sheets
100 g Parmesan cheese, freshly grated
100 g Mozzarella cheese, grated

Preparation

  • Preparation time: 30 min
  • Cooking time: 40 min
  • Total time: 1 h 10 min

Lasagna

1.

Heat olive oil in a pan and sauté the chopped onion and garlic until soft. Add the ground beef and cook until browned. Add the carrot and celery, and cook briefly. Add the diced tomatoes, tomato paste, and red wine (if using). Season with salt, pepper, oregano, and basil. Let the sauce simmer over low heat for about 30 minutes.

2.

While the Bolognese sauce simmers, prepare the béchamel sauce. Melt butter in a saucepan, add flour, and stir to form a roux. Gradually add milk, stirring constantly, until a smooth sauce forms. Season with salt, pepper, and nutmeg. Let the sauce simmer over low heat for about 5 minutes.

3.

Preheat the oven to 200°C (180°C fan). Spread a little béchamel sauce on the bottom of the STONELINE® glass baking dish. Layer with lasagna sheets, followed by Bolognese sauce and béchamel sauce. Repeat the layers until all ingredients are used up, ending with a layer of béchamel sauce. Sprinkle with grated Parmesan and mozzarella.

4.

Bake the lasagna in the preheated oven for about 30-40 minutes until the top is golden brown. Let it rest for about 10 minutes before serving.

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