Description
Herzhafte Lasagne mit zartem Hackfleisch, würzigem Rosmarin und Lorbeer, umhüllt von samtiger Béchamel, geschichtet mit al dente Lasagneplatten. Goldbraun gebacken, duftend, aromatisch und unwiderstehlich cremig.
Ingredients
Scale
- 4 Stangen Sellerie
- 2 Zwiebeln
- 3 Zweige Rosmarin
- 1 kg Hackfleisch
- 4 Karotten
- 3 Lorbeerblätter
- 125 g Lasagneplatten
- 70 g Mehl
- 300 g Hartkäse
- 70 g Butter
- 700 ml Milch
- 300 ml Rotwein
- 300 ml Hähnchenbrühe
- 2 EL Tomatenmark
- Pfeffer
- Salz
- Olivenöl
Instructions
- Begin by preparing the vegetables: peel the onions and carrots, and wash the celery stalks. Dice the onions, carrots, and celery into small, even cubes to ensure they cook evenly. Set them aside for later use.
- Heat a generous amount of olive oil in a large, deep frying pan or heavy-bottomed pot over medium-high heat. Add the ground meat (hackfleisch) and cook it, stirring frequently, until it is evenly browned and begins to develop a rich aroma. Make sure to break up the meat with a spatula as it cooks so there are no large clumps.
- Once the meat is browned, pour in the red wine and chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir well and season the mixture with salt and freshly ground black pepper to taste. Simmer for a few minutes to allow the flavors to meld and the alcohol from the wine to evaporate.
- Add the prepared diced onions, carrots, celery, chopped rosemary, bay leaves, and tomato paste to the meat mixture. Stir everything together thoroughly so the vegetables and herbs are evenly distributed. Reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until the vegetables are softened and the sauce is thickened.
- While the Bolognese sauce is simmering, prepare the Béchamel sauce: In a separate saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously to form a smooth roux. Cook the roux for 1-2 minutes without letting it brown. Slowly pour in the milk, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens and becomes creamy. Season the Béchamel with salt and pepper to taste. Remove from heat and set aside.
- Preheat your oven to 201°C (about 395°F). Grease a large baking dish with a little butter or olive oil to prevent sticking.
- To assemble the lasagne, start by placing a layer of uncooked lasagne sheets on the bottom of the prepared baking dish. Spread a portion of the Bolognese sauce evenly over the pasta sheets, followed by a layer of Béchamel sauce. Repeat these layers—lasagne sheets, Bolognese, Béchamel—until all components are used up or the dish is full, finishing with a final layer of Béchamel sauce on top.
- Generously sprinkle the grated hard cheese (such as Parmesan or Grana Padano) evenly over the top layer of the lasagne, ensuring full coverage for a deliciously golden crust.
- Place the assembled lasagne in the preheated oven and bake for approximately 30 minutes, or until the top is golden brown and bubbling. To check if the lasagne is done, insert a fork or knife into the center—if it slides in easily, the pasta is cooked through.
- Remove the lasagne from the oven and let it rest for 5-10 minutes before slicing. This allows the layers to set and makes serving easier. Serve hot and enjoy your homemade Lasagne Bolognese!
Notes
For an even richer flavor, prepare the Bolognese sauce a day in advance to let the flavors develop overnight. You can substitute beef or a mix of beef and pork for the ground meat. If you prefer, add a pinch of nutmeg to your Béchamel sauce for extra depth. Lasagne can be assembled ahead of time and baked just before serving. Leftovers reheat beautifully the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
