Step 1/6
- 1 clove garlic
- 1 onion
- 2 carrots
- 1 stalk celery
Finely chop garlic. Peel and dice onion and carrots. Dice celery.
Step 2/6
- olive oil
- 500 g ground beef
- salt
- pepper
- pot (large, with lid)
- cooking spoon
Heat some olive oil in a heavy-bottomed pot and add ground beef, breaking it up with a cooking spoon. Add onions, carrots, garlic, and celery and season with salt and pepper.
Step 3/6
- 800 g canned whole peeled tomatoes
- 1 tbsp tomato paste
- 200 ml red wine
- 4 sprigs rosemary
- 4 sprigs thyme
- salt
- pepper
Now, add canned tomatoes, tomato paste, red wine, and herbs. Season again with salt and pepper. Simmer covered over medium heat for approx. 60 min.
Step 4/6
- 50 butter
- 40 g flour
- 500 ml milk
- ¼ tsp nutmeg
- salt
- pepper
Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small saucepan. Add flour and sauté, stirring constantly to form a roux. Add milk bit by bit and reduce over medium heat, stirring occasionally, for approx. 5 min. Season with nutmeg, salt, and pepper.
Step 5/6
- olive oil
- 150 g fresh lasagna noodles
- 150 g Parmesan cheese
Cover bottom of baking dish with some olive oil, then add a layer of béchamel. Top with a lasagna sheet, meat sauce, more béchamel, and some freshly grated Parmesan cheese. Repeat until ingredients are used up. Finish off with more Parmesan cheese and the last of the béchamel sauce.
Step 6/6
Bake in preheated oven at 200°C/390°F for approx. 35 min. on the middle rack until golden brown on top. Remove from the oven and let rest at least 15 min. before slicing and serving. Enjoy!