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Peel and finely chop the onion and garlic cloves. Peel the carrots and chop them into slices. Heat a dash of olive oil in a large skillet and sauté the onion and garlic for a few minutes and then also add the carrots and celery.
After another few minutes you add the ground beef and cook some more. Season with pepper and salt. Add a large dash of red wine along with the cans of tomatoes and 2 tablespoons of Provencal herbs.
Pour in half a liter of beef stock and bring to a boil. Then turn down the heat and let it simmer for about an hour. The longer the sauce will cook, the tastier it will be.
Meanwhile create a bechamel sauce according to our recipe. As soon as the bolognese sauce has the desired thickness you can season it again with pepper and salt. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Start with a thin layer of bolognese sauce in the large oven dish. Place 4 lasagne sheets on top and divide 1/4th of the bechamel sauce over the sheets. Then a layer of bolognese sauce, lasagne sheets and bechamel sauce and then repeat the layers again.
End with sheets and bechamel sauce. Finish with a layer of grated cheese and bake the lasagna in the oven for about 45 minutes. The exact time depends on the oven you're using. Enjoy!