This lasagne is a classic Italian pasta casserole with Bolognese sauce, which is baked in the oven. It is best to use lasagne leaves that do not need to be precooked. Heat olive oil in a pan and fry the minced meat with the finely chopped onion. Season the minced meat with freshly squeezed garlic, pepper, salt and oregano. Add the tomato paste, fill the cans once with water and dilute the Bolognese sauce with it. Pour on the red wine and keep the sauce warm at a very low temperature. Prepare a béchamel sauce with margarine, flour and milk. Season with pepper and salt and stir in 10 g Parmesan cheese. Brush a casserole dish with a little olive oil. Fill in lasagne leaves, bolognese sauce and béchamel sauce alternately. The top layer consists of sauce. Sprinkle the capers and the rest of the Parmesan cheese over it. Preheat the oven to 200° and bake the lasagne on the middle rack for about 20 to 25 minutes until the parmesan melts, as shown in the picture above. This lasagne can also be baked in the microwave: 1st grill, grill 2, 600 W, 5 min.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
567 kcal
44 g
25 g
28 g

(C)opyright by Marions Kochbuch