Classic Lasagne

Ingredients

Directions

1. 1

   Peel, wash and cut the carrots into small cubes. Peel and chop onion and garlic. Heat the oil. Sauté carrots, onion and garlic. Add tomato paste and sweat it. Add minced meat and fry until crumbly.

2. 2

   Deglaze with tomato-vegetable juice and simmer for about 5 minutes. Season with salt, pepper and paprika. For the béchamel sauce, heat the fat in a pot. Sweat flour in it. Stir in milk and vegetable stock. Bring to the boil, simmer for about 5 minutes. Season the sauce with salt, pepper and herbs. Put some béchamel sauce in an ovenproof dish. Place 3 lasagne plates on top. Spread half of the chopped sauce on top. Spread 1/3 of the béchamel sauce on the chopped sauce and cover with 3 lasagne sheets. Spread the rest of the chopped sauce and 1/3 of the béchamel sauce on top.

3. 3

   Put some béchamel sauce in an ovenproof dish. Place 3 lasagne plates on top. Spread half of the chopped sauce on top. Spread 1/3 of the béchamel sauce on the chopped sauce and cover with 3 lasagne sheets. Spread the rest of the chopped sauce and 1/3 of the béchamel sauce on top. Place 3 lasagne sheets on top. Pour the rest of the béchamel sauce on top. Wash, clean and seed the tomato. Cut the flesh into pieces and sprinkle over the béchamel sauce. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes until golden brown. Garnish with basil

4. 4

   Pour the rest of the béchamel sauce on top. Wash, clean and seed the tomato. Cut the flesh into pieces and sprinkle over the béchamel sauce. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes until golden brown. Garnish with basil