Classic Lasagna

Lasagna is the perfect Italian dish if you want to let the oven do the work. The Bolognese doesn't need to simmer for long, as it can continue to cook in the oven, and the béchamel sauce and cheese give the casserole the perfect creaminess. An Italian recipe, just how we love it: simple and always successful. (Image Veselova Elena)

INGREDIENTS

• 2 tbsp olive oil
• 1 white onion
• 65 g carrots
• 65 g celery
• 3 sprigs rosemary
• 1 tsp thyme
• 0.5 tsp oregano
• 1 kg ground beef
• 300 ml dry red wine
• 800 g strained tomatoes
• 1 tbsp tomato paste
• 250 ml milk
• 60 g butter
• 50 g flour
• 16 lasagna sheets
• 125 g mozzarella
• 100 g pizza cheese
• 50 g Parmesan
• to taste basil
• to taste nutmeg

PREPARATION

1. First, we prepare the Bolognese for the lasagna. Peel and finely chop the onions, carrots, and celery. Heat olive oil in a large pot. Once the oil is hot, sauté the onions, carrots, and celery for about 2-3 minutes. Season with rosemary, thyme, oregano, and salt. Stir occasionally until the vegetables are golden brown.
2. Then add the ground beef and brown it well on all sides. Break the meat into small pieces with a wooden spoon or spatula. Deglaze with red wine and reduce for 3-5 minutes. Now add the strained tomatoes, tomato paste, pepper, and basil and stir well. Simmer everything on low heat for about 30 minutes.
3. For the béchamel sauce, melt the butter in a saucepan. Then whisk the flour into the melted butter with a whisk. Remove the pot from the heat and gradually add the milk, spoonful by spoonful, whisking constantly. After about 100 ml, a creamy paste should have formed; now the rest of the milk can be added while stirring. Season with salt, pepper, and nutmeg.
4. Preheat the oven: 200 °C top/bottom heat or 180 °C convection.
5. For the first layer of the lasagna, place a layer of lasagna sheets in a large baking dish. Then comes a layer of Bolognese and a little grated mozzarella. Repeat this step twice more. Then follows one last layer of pasta, and finally, the béchamel sauce goes on top and is topped with the cheese mixture.
6. Finally, bake the lasagna for 40 to 50 minutes in the preheated oven until the cheese is golden brown. Before serving, let the lasagna cool for 5-10 minutes.