|400 g g||Soup Vegetables Soup Vegetables|
|1 large large||Onions Onion|
|2 cloves clove||Garlic Garlic|
|2 tbsp tbsp||Olive Oil Olive Oil|
|1 pinches pinch||Salt Salt|
|2 tins tin||Chopped Tomatoes Chopped Tomatoes|
|0,5 tsp tsp||Oregano Oregano|
|1 tsp tsp||Sugar Sugar|
|30 g g||Butter Butter|
|30 g g||Flour Flour|
|400 ml ml||Milk Milk|
|100 ml ml||Vegetables broth Vegetables broth|
|1 pinches pinch||Nutmeg Nutmeg|
|9 pieces piece|| Lasagne Sheets
|100 g g||Cheese Cheese|
|50 g g|| Parmesan
|100 ml ml||White Wine White Wine|
|1 tbsp tbsp||Tomato Paste Tomato Paste|
|1 bunch bunch||Basil Leaves Basil Leaf|
|700 g g||Beef Mince Beef Mince|
- Season the soup vegetables and chop into small pieces. Finely chop onion and garlic. Fry all vegetables on a medium heat for 8-10mins. Brown the meat in the hot pan until crumbly, season with salt and pepper, add in the vegetables, add the wine, tomatoes and tomato paste. Season with oregano and sugar, simmer for 30 minutes, stirring occasionally.
- Meanwhile, for the bechamel sauce add butter, flour and simmer, sprinkle in milk and stock. Stir for 15 minutes. Season with salt, pepper and nutmeg.
- Add some sauce to a baking dish. Place 2-3 lasagne slices on top. Add the remaining ingredients in the same way, ending with a sauce. Sprinkle with grated cheeses, and bake lasagne in a pre-heated oven at 180c for about 30 minutes until the cheese browns. Allow to cool before serving, sprinkle with basil leaves. A mixed leaf salad goes well with this dish.