Summary

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

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Instructions

1. 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.
2. 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.
3. 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.