Lasagne al forno

Method

1. 

   1Tomato sugo

   Heat the oil in a pan. Sweat the garlic for approx. 1 min. Add the tomatoes and sugar, bring to the boil and simmer uncovered over a medium heat for approx. 15 min, then season. Divide the sugo into thirds: one third for the Bolognese, one third for the dish, and set one third aside for serving.

2. 

   2Bolognese

   Heat the oil in a wide pan. Brown the mince in batches until crumbly. Add the onion, carrot and celery and fry for approx. 3 min. Briefly stir in the tomato purée. Pour in the stock and one third of the sugo, bring to the boil, cover and simmer over a low heat for approx. 30 min, then season.

3. 

   3Béchamel

   Melt the butter in a pan. Add the flour and cook, stirring, for approx. 1 min. Take the pan off the heat and pour in the milk, whisking constantly. Bring to the boil, stirring, and simmer for approx. 5 min until the sauce is creamy. Season with salt and nutmeg.

4. 

   4Layering

   Preheat the oven to 180 °C. Grease a rectangular dish of approx. 20×15 cm with oil and spread one third of the sugo over the base. Layer lasagne sheets, Bolognese, béchamel and cheese, making 3 layers in total. Finish with lasagne sheets, spread the remaining béchamel on top and sprinkle with the remaining cheese.

5. 

   5Baking

   Bake the lasagne in the middle of the oven for approx. 35 min until the top is golden brown. Remove and leave to rest for approx. 10 min.

6. 

   6Serving

   Warm the remaining sugo. Cut the lasagne into portions and serve with the sugo.

Tip:

The lasagne sheets must be completely covered with sauce, otherwise they will stay hard.

Variation:

Use Parmesan or Sbrinz instead of Graubünden mountain cheese.

Goes well with:

Green salad.