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Ingredients
- 250 g lasagna sheets
- 300 g minced beef
- 400 g canned chopped tomatoes
- 150 g grated Parmesan
- 300 ml whole milk 3.5% fat
- 1 yellow onion
- 2 cloves garlic
- 1 carrot
- 1 red bell pepper
- 1 leek
- 1 pot fresh basil
Pantry
- 2 tbsp extra virgin olive oil
Preparation
- 1Preheat the oven to 200 °C top/bottom heat and lightly grease a suitable baking dish.
- 2Peel and finely dice the onion and garlic. Peel the carrot, deseed the bell pepper, and clean the leek. Cut everything into small pieces.
- 3Wash the fresh herbs (basil), shake dry, and finely chop the leaves.
Sauce Preparation
- 1Heat olive oil in a large pan. Brown the minced beef in it over high heat for 3–5 minutes until crumbly.
- 2Add onions, garlic, leek, bell pepper, and carrots and sauté everything together for another 5 minutes over medium heat. Stir in the chopped herbs.
- 3Add the chopped tomatoes and milk. Bring everything to a boil while stirring and simmer for about 5 minutes over low heat. Season with salt and pepper.
Layering and Baking
- 1Spread about a quarter of the sauce on the bottom of the baking dish. Place a layer of lasagna sheets on top. Repeat this process twice and finish with a layer of sauce.
- 2Generously sprinkle the lasagna with grated Parmesan.
- 3Place the dish on the middle rack in the oven and bake the lasagna for about 30 minutes until golden brown. Let it rest briefly before serving.
Tip
For an extra creamy touch, you can add small dollops of crème fraîche or ricotta between the layers.
