Lasagna with Ground Beef

Ingredients

• Ready-made dry lasagna sheets 9 pieces
• Melted Cheese 5 oz
• Parmesan Cheese 0 oz
• Olive Oil 0 fl oz
• Onion 1 piece
• Carrot 1 piece
• Celery stalk 1 piece
• Lean Beef 15 oz
• Passata Tomato Sauce 0 oz
• Passata Tomato Sauce 5 oz
• Chicken Broth 5 fl oz
• Dry White Wine 0 fl oz
• Oregano to taste
• Nutmeg to taste
• Butter 0 oz
• Wheat Flour 0 oz
• Milk 15 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Dice the onion, carrot, and celery into small cubes. Attach the roasting plate to the Optigrill and set it to manual mode at the red temperature level. Sauté the onion in olive oil until golden, then add the carrot and celery, cooking and stirring for 3 minutes. Add the minced meat and cook for an additional 5 minutes.

Step 2

Pour in the wine, add the passata, tomato paste, broth, nutmeg, salt, and pepper, stir, cover, and cook for 7 minutes.

Step 3

For the béchamel sauce, melt the butter in a saucepan over low heat, then add the flour and mix well. Gradually pour in the warm milk, whisking continuously to prevent lumps from forming. Keep stirring the sauce until it thickens, then remove it from the heat, season with salt, pepper, and add nutmeg.

Step 4

In a clean baking dish, start by adding a bit of Bolognese sauce, then layer with sheets of lasagna. On top of that, spread half of the remaining Bolognese, followed by a third of the béchamel sauce. Add another layer of sheets, top with the remaining meat mixture, another third of the béchamel, more sheets, and finally spread the remaining béchamel on top. Place slices of mozzarella on top and sprinkle with grated Parmesan cheese. Cover, select the orange temperature setting in manual mode, and cook for 25 minutes.