Lasagne ingredients:
3 – 4 onions, 400 – 500 g minced meat, 3 – 4 carrots, 2 small cans with mushrooms, 1000 ml tomato purree, 2 small cans with peas, 400 ml red wine, 1 packet lasagne-noodles, salt, pepper, garlic, red pepper, 2 – 3 bay leaves, sugar, flour, milk, butter, 200 – 300 g grated cheese.
Preparation:
Chop onions and carrots very fine and stew them with oil. Add minced meat, roast for about 5 minutes, add red wine, boil until the red wine has evaporated. Heat the tomato purree, add mushrooms, peas and meat. Season with sugar, bay leafs, pepper, fine copped garlic and red pepper. Prepare a bechamel sauce using milk, flour and butter (500 ml). Arrange alternately layers of tomato sauce and bechamel sauce between the lasagne noodles. Strew grated cheese on top and bake in the preheated oven for 30 minutes. Serve with green salad and red wine.
Recipe by Andreas Woehr
