Lasagna

Step 1/6

• ⅔ shallots
• ⅔ cloves garlic
• ⅔ carrots
• olive oil

• cutting board
• knife
• pot
• spatula

Chop shallots and garlic, cut the carrots into small cubes and sauté everything in a pot with olive oil until translucent.

Step 2/6

• 166⅔ g ground beef
• salt
• pepper

Add ground beef and fry, stirring occasionally, until crumbly. Season with salt and pepper.

Step 3/6

• 266⅔ ml tomato purée (passata)
• 1⅔ tbsp tomato paste
• ⅔ tsp oregano
• ⅔ tsp basil
• ⅓ tsp thyme
• salt
• pepper

Then add tomato purée and tomato paste. Cover and simmer over medium heat for approx. 15 – 20 min. Add oregano, basil, and thyme, and season with salt and pepper.

Step 4/6

• 33⅓ g butter
• 26⅔ g flour
• ⅓ l milk
• salt
• pepper
• ⅛ tsp nutmeg

• oven
• saucepan
• whisk
• fine grater

In the meantime, preheat oven to 390°F/200°C. Turn on the convection setting if you have one. For the béchamel sauce, melt butter in a small saucepan. Add flour and cook until translucent, stirring constantly. Add the cold milk in portions and cook over high heat, stirring with a whisk until thickened. Season with salt, pepper and nutmeg.

Step 5/6

• lasagna noodle

• baking dish

Cover the bottom of a baking dish first with a layer of bolognese and then with lasagna noodles. Layer béchamel sauce on top. Repeat this process, finishing with béchamel sauce.

Step 6/6

• Parmesan cheese
• Gouda cheese

• grater

Sprinkle with freshly grated Parmesan and Gouda cheese to taste and bake in the preheated oven at 390°F/200°C for approx. 35 min. until golden brown. Let cool for approx. 20 min. before serving. Enjoy!

Enjoy your meal!