Lasagna Bolognese with truffle bechamel sauce

Ingredients for 4-6 people

Bolognese

• 300 g chopped beef
• Frying butter or cream
• 1 onion, finely chopped
• 1 clove of garlic, pressed
• 1 tablespoon tomato puree
• 1 can of pelati, diced tomatoes (400g)
• ½ dl red wine or vegetable broth
• 3 dl vegetable broth
• 1 tsp sugar
• 1 tablespoon chopped oregano
• 1 tablespoon thyme leaves salt pepper

Béchamel sauce

• 50 g butter
• 7 tablespoons flour
• 6 dl milk
• ½ tsp salt
• Pepper
• Nutmeg
• abundant white Stöckli with truffle
• 200g Glarner Grüessli (for Schabziger lovers) or neutral cream cheese
• 16 lasagne sheets (approx. 275g)
• 100g Sbrinz, grated

Here’s how

For the bolognese:

1. Brown the meat in the hot frying butter, add the onion and garlic. Add tomato puree, steam.
2. Deglaze with red wine and add the pelati, bring to a boil, reduce heat.
3. Add sugar, oregano and thyme, cover and simmer for about 30 minutes, stirring occasionally. Season to taste with salt and pepper.

For the bechamel sauce:

1. Melt the butter. Add flour, cook on low heat, stirring constantly with a whisk, deglaze with milk. Bring to the boil while stirring constantly, add the Glarner Grüessli and season with plenty of Weiss Stöckli with truffle. Simmer for 5-10 minutes, season.

The layers of lasagna

1. Layer bolognese, lasagna sheets and bechamel sauce in buttered gratin dish. In between, spread half of the Sbrinz over the lasagna. Finish with bechamel sauce, spread remaining Sbrinz on top. Bake in the middle of the oven preheated to 200 °C for 30-40 minutes.
2. The lasagna can be prepared a day in advance. Cover and store in the refrigerator. Spread the last layer of Sbrinz on the lasagna just before baking to form a crispy crust.