Lasagna

Heat half the vegetable oil (½ tbsp) in a large, deep pan over high heat until it shimmers.

• ½ tbsp Vegetable oil

Add half the ground beef, flatten it, and brown for about 2 minutes without stirring. Then break it up, salt it, and cook crumbly for about 2 minutes, until no pink is left.

• 125 g Ground beef
• Salt

Meanwhile, while step 2 runs

Meanwhile, peel the onion and dice it finely.

• 1 Onion

Meanwhile, while step 2 runs

Rinse the celery stalk and dice it just as finely.

• 1 Celery

Put the ground beef on a plate. The fat stays in the pan.

Brown the rest of the ground beef the same way in the pan: 2 minutes without stirring, then crumbly, until no pink is left. Salt it.

• ½ tbsp Vegetable oil
• 125 g Ground beef
• Salt

Meanwhile, while step 6 runs

Meanwhile, peel the carrot and dice it very finely, about 5 mm.

• 1 Carrot

Put the ground beef on the plate with the first batch.

Turn the heat to medium. Add the onion, carrot and celery to the pan, salt them, and cook for about 8 minutes, until everything is soft and lightly golden. Scrape up the browned bits from the bottom.

• Salt

Meanwhile, while step 9 runs

Meanwhile, peel the garlic clove and mince it finely.

• 1 Garlic

Stir in the garlic, tomato paste and oregano and toast for about 1 minute, until the tomato paste darkens and smells good.

• 1 tbsp Tomato paste
• ½ tsp Oregano

Put the ground beef back in the pan. Pour in the red wine and boil it down over high heat for about 2 minutes, until it's almost evaporated.

• 100 ml Wine

Add the diced tomatoes and broth. Season with salt and pepper and bring to a boil.

• 400 g Diced tomatoes
• 150 ml Vegetable broth
• Salt
• Black pepper

Lay the lid on at an angle and let the ragù simmer gently over low heat for about 30 minutes. Stir now and then.

Meanwhile, while step 14 runs

Meanwhile, preheat the oven to 180 °C convection.

Meanwhile, while step 14 runs

Grate the parmesan finely.

• 30 g Parmesan

Meanwhile, while step 14 runs

Melt the butter in a small pot over medium heat until it foams quietly.

• 30 g Butter

Meanwhile, while step 14 runs

Stir in the flour and cook for about 1 minute, until it foams. It should stay pale.

• 30 g Flour

Meanwhile, while step 18 runs

Gradually whisk in the cold milk so no lumps form.

• 300 ml Milk

Meanwhile, while step 18 runs

Bring to a boil, stirring, then simmer over low heat for about 5 minutes, until the sauce thickens and turns creamy. Stir now and then so nothing sticks.

Meanwhile, while step 20 runs

Stir in the parmesan. Season with salt, pepper and 1 pinch nutmeg. Take the pot off the heat and lay the lid on so no skin forms.

• Salt
• Black pepper
• Nutmeg

Season the ragù with salt and pepper. It can still be a little runny. The noodles soak up the sauce.

• Salt
• Black pepper

Spread 3 tbsp béchamel over the bottom of a small baking dish (about 20 × 15 cm).

Lay uncooked lasagna noodles over the bottom so it's covered. Break off any overhang and fit it into the gaps.

• 125 g Lasagna noodles

Spread a third of the ragù over the noodles, drizzle on 2–3 tbsp béchamel, and lay noodles on top again. Layer twice more.

Spread the rest of the béchamel over the top noodles until they're fully covered. This softens them.

Sprinkle the shredded cheese evenly over the top.

• 60 g Shredded cheese

Put the dish on the middle rack of the hot oven and bake for about 35 minutes, until the cheese is golden brown and bubbling at the edges. A knife should then slide easily through the noodles.

Meanwhile, while step 28 runs

Meanwhile, pull the basil leaves off the stems.

• ½ bunch Basil

Take the lasagna out of the oven and let it rest for about 10 minutes, so it cuts cleanly.

Cut the lasagna in half, lift it onto plates and top with basil.