Step 1/7
- 1 clove garlic
- 1 onion
- 2 carrots
- vegetable peeler
- cutting board
- knife
Finely chop garlic. Peel and dice onion and carrots.
Step 2/7
- olive oil for frying
- 500 g ground beef
- salt
- pepper
- large frying pan
- cooking spoon
Heat some olive oil in a large frying pan and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.
Step 3/7
- 800 g tomatoes
- 2 tsp oregano
- salt
- pepper
Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.
Step 4/7
- oven
- small saucepan
- cooking spoon
Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.
Step 5/7
- 500 ml milk
- ¼ tsp nutmeg
- salt
- pepper
Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.
Step 6/7
Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.
Step 7/7
Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.
in Berlin