Summary

Ingredients

For the vegetables: (Soffritto)

• 3 carrot (s)
• 3 stalks celery
• 1 large onion (s)
• 75 g butter
• 2 tablespoon olive oil

For the sauce: (Bolognese)

• 300 g minced beef
• 200 g minced pork
• 1 tablespoon olive oil
• 100 ml milk
• 100 ml white wine, dry
• 2 small Can (s) tomato (s), diced
• 200 ml poultry stock
• 1 lemon (s), untreated
• 1 some nutmeg
• 2 cloves garlic
• 0.5 tablespoon ½ oregano
• 1 pinch (s) sugar
• 1 pinch (s) salt
• 1 pinch (s) black pepper
• 1 pinch (s) cayenne pepper

Also:

• 1 package lasagne plate (s) without pre-cooking
• 200 g cheese (Emmentaler), rated
• 1 tablespoon butter for the pan
• 100 ml cream
• 250 ml bechamel sauce

Print Recipe Pin Recipe

Instructions

1. First dice the carrots, celery and onions as small as possible. Melt the olive oil and butter in a large saucepan and cook the vegetables in it for 30 minutes. Do not boil or fry.
2. Put 1 tablespoon of olive oil in a pan and fry the minced meat until it is hot and crumbly. Deglaze with white wine, let simmer a little, then add milk and let it boil down again. Add the tomatoes and the poultry stock and reduce a little.
3. Add the minced meat to the vegetable soffritto. Now simmer the Bolognese for at least 2 hours (ideally 4 - 5 hours) over a very low heat. Before the sauce is ready, cut the garlic in half, add oregano, a little nutmeg and a few thin strips of an untreated lemon (works well with a cheese slicer). Remove the lemon peel and garlic after five minutes. Season to taste with salt, pepper and cayenne pepper.
4. I think the finished bechamel sauce from Thomy is very good. If you want, you can also make it yourself, you will surely find a suitable recipe here. Put the sauce in a saucepan and heat slowly while stirring.
5. Grease an ovenproof dish with butter. Spread about 1/4 of the bechamel sauce well and evenly in the pan. Then put a layer of lasagne on top, about 1/3 of the remaining sauce, and now about half of the Bolognese sauce. Spread another layer of lasagne sheets, bechamel sauce and Bolgnese sauce on top and finish with lasagne sheets.
6. Mix the rest of the bechamel sauce with the cream and cheese and brush the lasagne plates with it. Cook on the middle shelf at 175 ° C for about 50 minutes.
7. The whole thing has been our traditional New Year`s Eve dinner for as long as I can remember. My father is from Italy and this recipe has been passed down for generations. Originally after my dad, I put a can of peas and 250 g of mushrooms in the Bolognese. My wife, the children and I prefer it that way.
8. Tip: As a starter, lamb`s lettuce with thin mushroom slices and bacon is enough. As a dessert, tiramisu.
9. You and your guests will remember this lasagne for a long time. Please take the time for the soffritto and for the simmering of the Bolognese.