Lasagne

Instructions

1. • 250 g wheat flour
   • 250 g semolina
   • 4 eggs
   • 4 tbsps olive oil
   • 4 piches of salt

   Knead the two types of flour, eggs, olive oil and salt for about 10 minutes to form a dough. Cover and leave to rest in the fridge for 20 to 30 minutes.

2. • 2 onions
   • 1 carrot
   • 120 g celery
   • 3 tbsps olive oil

   Finely dice the onions, carrot and celery. Fry the onions in the oil in a pot. After about 3 minutes, add the rest of the vegetables and sauté for another 3 to 5 minutes.

3. • 1000 g minced meat (mixed)
   • 1 branch rosemary
   • 200 ml red wine
   • 1200 ml canned tomatoes

   Add the mince, stir in and fry. Reduce the heat. If the meat juice comes out after about 5 to 10 minutes, add the rosemary and pour in the wine. After about 1 to 2 more minutes, add the canned tomatoes.

4. • 8 piches of salt
   • pepper

   Cover and let the sauce simmer for about 1 ½ hours. Season with salt and pepper.

5. In the meantime, the pasta dough can be rolled out very thinly, the best way to do this is with a pasta machine. Then pre-cook the pasta sheets individually in a pot of hot, salted water for 1 minute each.

6. • 80 g butter
   • 80 g flour
   • 1000 ml milk
   • 8 piches of salt
   • pepper
   • nutmeg (ground)

   For the bechamel sauce, melt the butter in a small saucepan and whisk in the flour. Slowly pour in the milk and continue to stir vigorously until the sauce boils. Reduce the heat and season with salt, pepper and nutmeg.

7. • 50 g parmesan
   • 20 g butter

   Once the bolognese is cooked, layer the pasta, bolognese, béchamel and Parmesan cheese one after the other in one or more baking dishes until everything is used up. Finish with the béchamel, Parmesan cheese and butter flakes.

8. Cook at 220°C for 25 to 35 minutes and serve.

Happy cooking and Mahlzeit!