Summary

Ingredients

• 500 g minced meat, mixed
• 100 g jerky meat, diced into small pieces
• 1 bunch soup greens (2 carrots, /4 celeriac, parsley)
• 1 liter beef broth
• 1 tablespoon tomato paste
• 1 large onion (s)
• 3 cloves garlic
• 2 can (s) tomato (s), chunky, or pck
• 250 ml white wine, dry
• 300 g lasane plate (s), uncooked
• 200 g parmesan, rated
• 200 g cheese (Emmentaler)
• 1 bay leaf
• basil
• salt and pepper
• nutmeg
• olive oil
• in Butter, flakes
• 1 liter milk
• 60 g butter
• 60 g flour

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Instructions

1. Bolognese sauce:
2. I always prepare them a day in advance and then reheat them shortly before preparing. I find it then becomes even more intense in taste.
3. Heat the olive oil in a saucepan and fry the minced meat in portions. Then sauté the diced soup greens, the onions and the beef jerky. Deglaze with the white wine and let it boil down a little. Stir in the tomato paste, fill up with the beef stock, chop the garlic and add to it. Then add the tomatoes and season with the bay leaf, salt, pepper and a little sugar.
4. Simmer on a low setting for approx. 3 hours with the lid slightly open. Stir every now and then, it must not burn!
5. Before I use the sauce to prepare for the lasagna, I add the fresh basil leaves.
6. Béchamel:
7. Heat the butter in a saucepan, stir in the flour and gradually fill up with the milk. Always stir, otherwise there will be lumps. Let the sauce simmer for about 20 minutes while stirring. Then season properly with pepper and nutmeg. Add salt as desired.
8. Preparation of the lasagna:
9. First spread some Bolognese sauce in an ovenproof, buttered dish, place the first layer of lasagne sheets on top, then put the Bolognese sauce and Bechamel sauce on the lasagne sheets again. Sprinkle the Bolognese sauce and the bechamel sauce with Parmesan and Emmentaler in the middle. There should be 4-5 layers of lasagne sheets depending on the height of the baking dish. Make sure not to finish with the edge of the pan, otherwise the lasagna will overflow in the oven!
10. Finish with bolognese sauce and bechamel sauce and top with plenty of parmesan and Emmental cheese. If you want you can also add a few flakes of butter.
11. Cover with aluminum foil and place in the oven for approx. 45 minutes at 180 degrees. Since every oven is different, test with a fork whether the pasta is through.
12. Remove the aluminum foil for the last 10 minutes until the cheese has turned golden brown.