Summary

Ingredients

• 1 carrot (s)
• 1 stick / s celery
• 1 onion (s)
• 30 g bacon
• 30 g butter
• 2 tablespoon olive oil
• 300 g minced beef
• 1 glass red wine
• 3 tablespoon tomato paste
• 100 ml meat stock or beef stock
• 1 bay leaf
• thyme
• Oregano or marjoram
• salt
• pepper
• 30 g butter
• 2 tablespoon flour, sifted
• 1 egg yolk
• 500 ml milk
• 3 tablespoon parmesan, freshly grated
• salt and pepper
• possibly nutmeg
• 4 tablespoon parmesan, freshly grated (for later)
• 9 lasagne plate (s)

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Instructions

1. First of all: the lasagna tastes even better with homemade pasta plates!
2. Preparation of the ragu:
3. Clean and chop the carrot, celery and onion. Dice the bacon in the same way. Fry everything in butter and oil for a few minutes. Then add the minced meat and let it become crumbly. Add wine and wait until the liquid has almost boiled away.
4. Now add the broth / stock and tomato paste. Season everything with the herbs, salt and pepper. Now let it simmer on a low flame. About 90 minutes. The sauce should be nice and creamy! (The sauce can also be prepared very well the day before).
5. Now the bechamel sauce is made:
6. Melt the butter in the pan. Flour with it. Danger! do not tan. Gradually add the milk. Always stir well. Season with salt, pepper and (if you want) with nutmeg.
7. When the sauce has thickened, remove it from the stove and stir in the egg yolks and 3 tablespoons of parmesan. Always stir!
8. Making the lasagna:
9. Preheat the oven to 200 ° C.
10. Butter the fireproof form and cover the bottom with sheets of lasagne. Put a layer of ragu on top and a layer of bechamel sauce. Sprinkle with parmesan. Now from the beginning pasta, meat sauce, light sauce, parmesan. Until the ingredients are used up. The last layer should be a layer of bechamel sauce, which is sprinkled with parmesan cheese.
11. Baked in the oven for about 25 minutes.