1 pack of lasagna sheets

Bolognese sauce:

• 400 g minced meat, mixed
• 300 ml dry red wine
• 600 ml strained tomatoes
• 2 onions, finely diced
• 2 tbsp tomato paste
• 50 g carrot, coarsely grated
• 50 g celery, coarsely grated
• 3 cloves garlic, finely chopped
• Thyme, rosemary
• 50 ml olive oil
• Salt, pepper, cayenne pepper

Béchamel sauce:

• 500 ml milk
• 30 g flour
• 30 g butter
• salt, pepper, nutmeg

Heat the oil in a large pot, add the minced meat, and brown well. Add the chopped and grated vegetables and sauté. Season generously with salt, pepper, and cayenne pepper, and deglaze with the red wine. Allow the red wine to reduce almost completely to evaporate the alcohol before adding the passata and tomato paste. Simmer everything with thyme and rosemary for at least two hours. Then season again to taste and set the sauce aside until ready to layer the lasagna.

For the béchamel sauce, melt the butter in a small saucepan. Stir the flour into the hot, foaming butter and sauté for about 30 seconds over medium heat. Add the milk and bring to a boil, stirring constantly. Season the sauce with salt, pepper, and nutmeg and simmer gently for about 5–10 minutes, stirring occasionally. Then set aside and cover until ready to layer the lasagna.

Layer lasagna: In the brick, we start with a thin layer of Bolognese sauce. Then comes the first pasta sheet. Alternate layers of Bolognese, béchamel, and pasta sheets until the myromy brick is filled to about 1.5 cm below the rim. You can also sprinkle some finely grated Parmesan cheese between the individual layers. The final layer of the lasagna consists of béchamel sauce and grated cheese. Now bake the lasagna in the oven at 180°C (convection oven) for about 30-40 minutes until deliciously golden brown. Before baking, make sure that the myromy brick is not too dirty. If necessary, wipe it down with a slightly damp cloth.

When the lasagna sheets can be easily pierced with a skewer, the lasagna is ready. Let it cool for 5–10 minutes before eating, then enjoy!