Real Italian lasagna

Ingredients

 people

• 200 g Lasagna sheets
• 400 g Ground beef
• 1Can of crushed tomatoes
• 1Celery stalk
• 40 cl Milk
• 40 g Flour
• 30 g Butter
• Butter for the mold
• 1 tsp. tablespoons olive oil
• 1Small glass of red wine
• 2Onions
• 1 garlic clove
• 40 g grated Parmesan
• Salt
• Pepper
• Calories = High

• Preparation steps

  1. Peel and chop the onion and garlic. Rinse the celery stalk and dice it. Heat the olive oil in a frying pan and sauté the onion. Add the minced meat and brown it over medium heat, mixing.
  2. Incorporate the diced celery, garlic and thyme and cook for 3 minutes, mixing. Pour the wine, add the tomatoes, salt and pepper and simmer for about 40 min over low heat.
  3. Prepare the béchamel: melt the butter in a saucepan. Add the flour, mix well and cook for 2 minutes while mixing. Pour the milk little by little while whisking then thicken over low heat for a few minutes. Add salt and pepper.
  4. Preheat the oven to 200 ° C (th.6 / 7). Dip the lasagna sheets for 2 min in a large pot of boiling water. Drain on a clean cloth.
  5. Place a layer of lasagna in a buttered baking dish, then cover with a layer of meat and béchamel. Alternate the layers and sprinkle with parmesan. Put in the oven and cook for 30 min. Serve hot.

  Tips and advice for real Italian lasagna

  You can replace half the beef with lamb. Serve with an arugula salad.