Lasagna

First prepare a sauce Bolognese.

To do this, peel and chop the onion and fry in oil until light brown. Add the meat and garlic and fry them as well,

Add the finely grated root vegetables and season with soup powder. Stir in the tomato sauce made from strained tomatoes, stir in the spices and simmer gently for 1 hour.

In the meantime, cook the bechamel sauce. To do this, melt the butter, stir in the flour and let it brown briefly while stirring. Pour in cold milk and stir constantly. Season with nutmeg, salt and pepper and let it boil down well. Add the Parmesan cheese and let cool.

Lightly grease a baking dish with butter and line with pasta sheets. Spread a thin layer of Bolognese sauce on top and then a layer of bechamel. Then another layer of pasta sheets and repeat until the sauces are used up.

As the last layer, spread a layer of pasta only with bechamel sauce and sprinkle with the grated Parmesan.

Bake the lasagna in the preheated oven at 200° C for about 25 minutes until the cheese is melted and lightly browned.

Preparation Tip:

For a vegetarian version of this lasagna, substitute soy mince for the mince.

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