Traditional beef Lasagna
- For 6 to 8 servings:
- 1 onion
- 1 carrot
- 1 clove of garlic
- 10 cl (7 tsps) olive oil
- 1 kg (2 1/4 lb) minced beef 1
- 2 tablespoons tomato paste
- 15 cl (10 tblsp) chicken stock/broth
- 1 L (35 fl oz) bechamel sauce
- 200 g (7 o z) grated emmental cheese
- 1 packet prepared lasagna pasta
- Salt and pepper
Chop the onion, carrot and garlic using a food processor.
Heat the olive oil in a stewpot and add the chopped vegetables. Cook for a few minutes, stirring continuously.
Add the beef, mix everything thoroughly, and cook for another 10 minutes. Season well before adding the tomato paste to bind everything together. Pour in the warm chicken stock/broth.
Assembling the lasagna:
Grease the lasagna dish with a little olive oil and pour a little bechamel sauce into the bottom.
Add a layer of pasta, then pour some of the beef on the top. Spread a little bechamel sauce over the meat, then continue the layers until you run out of ingredients.
Finish off with some bechamel sauce and sprinkle the grated emmental over the surface.
Cook for 40 minutes in a preheated oven at 180°C (350°F).