Submitted by IBIS Backwarenvertriebs GmbH from Aachen
1 pack of IBIS BBQ Rolls tomato & basil or chili & herbs de Provence
2 cloves of garlic
2 tablespoons heat-resistant olive oil
300g minced beef
2 tablespoons tomato paste
500g pieces of canned tomatoes
freshly ground black pepper
1 heaped tablespoon dried Italian herbs
2 tablespoons butter
1 heaped tablespoon of flour
300 ml milk
freshly grated nutmeg
1 scoop of mozzarella
Olive oil for the form
Casserole dish with approx. 1.2 L volume
Leave the BBQ rolls to bake in a preheated oven at 180°C top/bottom heat for approx. 5 minutes according to the instructions on the packet. Then remove and allow cool.
In the meantime, peel and chop the onion and garlic. Peel and chop the celeriac, chop the pancetta finely.
Heat the olive oil and sauté the prepared ingredients in it. Add the minced meat and fry until crumbly. Then add the tomato paste and fry briefly. Stir in the chunky tomatoes and season everything with a little salt, strong pepper and the Italian herbs. Cover and simmer for 30 minutes. Finally, remove the lid and let the ragout boil down for a little.
Preheat the oven to 200°C. Cut the cooled BBQ rolls into slices. Place them on a baking tray and roast them for approx. 6 minutes until crispy. Take out and let cool again.
For the béchamel sauce, melt the butter in a saucepan, sieve the flour over it and sauté briefly. Gradually add the milk, stirring constantly. Bring everything to the boil, stirring constantly until the sauce is nice and creamy. Season with salt, pepper and freshly grated nutmeg.
Grease a casserole dish in olive oil. Spread about 1/4 of the meat sauce in the dish. Then add half of the slices of bread and first pour the béchamel sauce over them and then half of the meat sauce. Now chop the mozzarella, grate the parmesan and mix the cheeses. Sprinkle over the lasagne, cover everything with aluminium foil and bake for 30 minutes. After 10 minutes remove the foil so that the cheese becomes golden brown.