Summary

Ingredients

For the meat sauce:

• 1 dash olive oil
• 2 medium onion (s)
• 2 medium carrot (s)
• 200 g celery
• 1 clove garlic
• 1 tablespoon tomato paste
• 500 g minced meat, mixed
• 0.5 ½ cup red wine
• 0.5 liter ½ meat broth
• 1 can tomatoes, chunky
• a bit salt
• some pepper
• 1 teaspoon, heaped oregano
• some cayenne pepper
• some cinnamon
• 1 tablespoon sugar, brown
• 2 sprigs rosemary
• 1 teaspoon, heaped cocoa powder

For the bechamel sauce:

• 30 g butter
• 25 g flour
• 300 ml milk
• 0.5 teaspoon ½ nutmeg, grated

Also:

• 12 lasagne plate (s)
• some parmesan or mozzarella

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Instructions

1. Peel the onions, carrots and celery, cut into small cubes and place in a bowl. Peel and finely chop the garlic as well.
2. Heat the olive oil in a large saucepan. Lightly sauté the onions, carrots and celery in it. Finally add the garlic and tomato paste and fry everything lightly. Return the entire contents of the pot to the bowl.
3. Let some olive oil get hot again in the pot, distribute the minced meat in it and fry it until it is hot. Stir and fry all over until brown and crumbly. Meanwhile, heat the meat stock.
4. When the minced meat is browned, return the vegetables to the pot. Add the red wine, stock and tomatoes. Season with pepper, oregano, cayenne pepper, cinnamon and brown sugar. Add the rosemary sprigs to the sauce and stir everything carefully. Cover and simmer for at least 20-30 minutes, stirring occasionally. Finally add the cocoa and season with salt. Remove the rosemary stalks from the sauce. Stir and turn off the oven plate.
5. For the bechamel sauce, melt the butter in a small saucepan. Add the salt, pepper and freshly grated nutmeg. Dust with the flour and stir with a whisk. Pour in the milk slowly while stirring and bring to the boil briefly. If the sauce gets too thick, add more milk.
6. Heat the oven to 200 ° C fan-assisted air.
7. Put some of the minced meat sauce in an ovenproof, wide casserole dish and distribute it so that the base is covered. Cover with sheets of lasagne and layer alternately. Pour some béchamel sauce on each layer, place most of it on top of the last layer of lasagne sheets with minced meat sauce. Sprinkle with parmesan or mozzarella cubes and finish with a little pepper from the mill.
8. Bake the lasagna in the oven for 30-40 minutes. If you like, switch on the grill for the last 5 minutes, then it will be browner and crispy on top.
9. Serve fresh and hot!