Lasagna

Finely dice the onion and root vegetables. Heat oil and butter in a saucepan and fry minced meat in it until hearty. Add vegetables and paradeis pulp, sweat briefly. Add kitchen herbs, pelati tomatoes, spices, soup and wine. Simmer gently for 50 minutes. For the béchamel, heat the butter in a saucepan and add the flour, stirring continuously until it browns. Add milk and stir until smooth. Season with salt, pepper and nutmeg (freshly grated), simmer for about 20 minutes.

Grease the gratin dish with butter. Place cooked lasagna sheets (which are best kept moist with a damp tea towel) slightly overlapping as the first layer. Pour in half of the meat sauce and spread until smooth. Put in lasagna sheets, spread half of the strained bechamel evenly on top. Put in another layer of meat, pasta sheets and bechamel, finish with grated parmesan.

Bake in the oven at 180 degrees for about 40 minutes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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