Bread Lasagna Alla Bolognese

Peel the onion, garlic and carrot, rinse the carrot. Finely dice everything and sauté in hot oil. Add the minced meat and fry until crumbly.

Season with salt, pepper and oregano. Add the tomato paste and sauté. Add tomatoes with juice and chop coarsely. Bring everything to a boil and simmer with the lid on for about 15 minutes.

Cut bread into 8-12 slices and spread evenly on a baking tray. Roast in a heated oven (electric oven: 225 °C / convection oven: 200 °C /gas: level 4) for 6-8 min. Take out. Turn down heat (electric kitchen stove: 200 °C / convection oven: 175 °C / gas: level 3).

Heat fat in saucepan. Sauté flour in it. Add 200 ml water, milk and clear soup. Bring to the boil and simmer on low heat for approx. 5 min. Season with salt, pepper and a pinch of nutmeg. Cut mozzarella into slices.

Grease a gratin dish (approx. 28 cm long). spread a quarter of the Bolognese sauce evenly on the bottom. Place half of the bread slices on top and baste with half of the bechamel. Spread half of the remaining Bolognese sauce evenly on top. Place remaining bread loosely on top. Spread remaining bolognese and bechamel evenly in between. Place mozzarella on top. Bake lasagna in heated oven for about 30 minutes, garnish.

Preparation time: 1 1/2 hours

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