Summary

Ingredients

• 1 onion (s)
• 3 carrot (s)
• 3 stalks celery
• 2 cloves garlic)
• 3 tablespoon olive oil
• 400 g minced meat, beef or mixed
• 800 g tomato (s), chunky, from the can
• 3 bay leaves
• 350 g lasane plate (s), without pre-cookin
• 200 g mozzarella
• 300 ml red wine
• 2 tablespoon tomato paste
• salt and pepper

For the sauce: (bechamel sauce)

• 500 ml milk
• 50 g butter
• 2 tablespoon flour
• 100 g parmesan, rated

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Instructions

1. Peel or clean the onion, garlic, carrots and celery and dice everything. Heat the oil, fry the vegetables and minced meat in it. Stir in tomato paste, fry briefly and deglaze with red wine. Add tomatoes and bay leaves, reduce for 30 minutes, stir occasionally. Remove the bay leaves and season with salt and pepper.
2. Heat the milk and butter. Add the flour, mix with the hand blender and cook vigorously for 2 minutes. Remove from heat and fold in the grated parmesan.
3. Preheat the oven to 190 ° C (top and bottom heat). Line a large, fireproof dish with lasagne sheets, spread part of the minced meat sauce on top, pour some bechamel sauce over it. Layer the rest further, finish with minced meat sauce and bechamel sauce. Spread the sliced mozzarella on top. Bake in the oven for 30 minutes.