Lasagna Al Forno

For the lasagna al forno, first cut the onion into small pieces for the meat sauce and sauté in a little oil. Add the minced meat and sauté for about 10 minutes. Season with salt and pepper. Add the strained tomatoes and tomato paste and bring to the boil. Stir regularly.

Peel the garlic and add with garlic press. Season with basil and oregano. When everything has come to a boil, remove from heat and set aside.

For the bechamel sauce, melt the butter in a saucepan. When the butter is liquid, add the flour and stir constantly with a whisk. When the mixture is creamy, pour in the milk and coffee cream. Add the garlic with a press, as well as the bay leaf and nutmeg powder. Season to taste with salt and pepper. Bring to a boil, stirring constantly with a whisk, until the sauce is creamy, then set aside.

In a baking dish as the 1st layer, put the meat sauce cover with lasagna sheets and then pour bechamel sauce on top. Make 4 layers alternately, then sprinkle the Emmental and bake the lasagna al forno in a preheated oven at 190 °C for 40 minutes.

Preparation Tip:

Lasagna al forno tastes best with green salad and freshly grated Parmesan.

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