Lasagne al forno with sausage meat

Name: lasagne al forno with sausage meat
Total time: 55 min
Yield: 6
Ingredients: 250 gram bratwurst for the tomato sauce; 250 gram sausage for the tomato sauce; 1 onion for the tomato sauce; 1 root for the tomato sauce; 1 stem celery for the tomato sauce; 1.5 tablespoon olive oil for the tomato sauce; 250 gram minced beef for the tomato sauce; 150 milliliters Red wine for the tomato sauce; 500 gram sifted tomato for the tomato sauce; 1 laurel leaf for the tomato sauce; 50 gram butter for the bechamel sauce; 50 gram flour for the bechamel sauce; 500 milliliters milk for the bechamel sauce; nutmeg for the bechamel sauce; 500 gram lasagne for the bechamel sauce; 200 gram Mozzarella for the bechamel sauce

Ingredients

Directions

Uncrumble the fresh sausage and crumble the meat.
For the tomato sauce, fry the onion, carrot and celery for 3-5 minutes in the olive oil in a frying pan.
Add the mince and the sausage and fry it. Pour in the wine and let the alcohol evaporate.
Add the sifted tomatoes, the bay leaves, salt and pepper. Put the lid on the pan and let the sauce simmer for about 30 minutes. Stir occasionally.
Melt the butter in a saucepan for the bechamel sauce. Add the flour and stir for about 1 minute.
Pour in the milk little by little. Stir well so that no lumps occur. Keep stirring until the sauce binds in 4-5 minutes. Season with nutmeg, salt and pepper.
Preheat the oven to 200 ° C. Spoon a layer of tomato sauce and bechamel sauce into the dish. Put a layer of lasagne sheets on it.
Place a layer of tomato sauce and bechamel sauce on the lasagne sheets. Continue until the ingredients are gone. Finish with a layer of tomato sauce and bechamel sauce.
Divide the mozzarella over the lasagna. Bake the lasagna in the middle of the oven for 30-35 minutes. Remove the lasagna from the oven and serve.