Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 2 onion (s), diced
- 2 carrot (s), cut into small pieces
- 400 g minced meat, mixed
- 50 g butter
- 300 ml meat broth
- 125 ml water
- 1 tablespoon tomato paste
- salt and pepper
- 70 grams flour
- 750 ml milk
- 1 pinch (s) nutmeg
- 200 g mozzarella, diced
- 4 tablespoon parmesan, grated
- in Butter, flakes
- 12 lasagne plate (s), without pre-cooking
Print Recipe
Pin Recipe Instructions
- Fry the minced meat and vegetables in 25 g butter, pour 150 ml of stock and reduce. Mix the rest of the broth, tomato paste and approx. 1/8 l of water (125 ml) and pour in. Season to taste with salt and pepper and simmer for approx. 1 ½ hours.
- For the bechamel sauce, melt the remaining butter, add the flour and pour in the milk while stirring. Season with nutmeg, salt and pepper and simmer for approx. 10 minutes.
- Preheat the oven to 180 °. Grease a lasagne dish. Layer the pasta, minced meat, bechamel, mozzarella and ¾ of the Parmesan in the pan. Finish with bechamel, parmesan and flakes of butter. Bake for about 45 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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