Materials;
For the inner mortar;
- 2 tablespoons of olive oil
- 900 g ground beef
- 2 onions, chopped
- 4 sticks of celery, chopped
- 2 garlic cloves, crushed
- 2 tablespoons of flour
- 150 ml broth
- 1 tablespoon of currant jelly (optional)
- 3 tablespoons tomato puree
- 1 tablespoon of thyme
- 400 g tomato, chopped
For the bechamel sauce;
- 50 g butter
- 50 g plain flour
- 750 ml milk
- 2 teaspoons of Dijon mustard
- 50 g Parmesan, finely grated
- Salt and freshly ground black pepper
For the lasagna;
- 12 lasagna leaves
- 75 g ripe cheddar, grated
Fabrication;
Heat the pan and stir-fry the minced meat. Put the minced meat aside in a bowl. In the same pan add the onion, celery and garlic and cook until soft. Put the minced meat back in the pan and add the flour. Add the broth and boil. Finally, add the blackcurrant jelly (optional), tomato puree and thyme, then mix well. Add the diced tomatoes. Bring to a boil, cover and cook until well soft. Your filling is ready. For the bechamel sauce, melt the butter in a pot. Add the flour and fry for a minute or two. Gradually add milk, whisk until thickened. Add Dijon mustard and parmesan cheese and season well with salt and pepper. Place the lasagna, filling and béchamel sauce on your baking dish, respectively, until the layered ingredients are finished. Béchamel sauce should remain on top. Cover it with cheddar cheese. Let the lasagna stand for a few hours before cooking so that it can start to soften. Preheat oven to 200 degrees and bake for about 45 minutes until golden brown.
