Ingredients

Check off ingredients as you go

For 6-8 servings

• 500g (1 lb) lasagna sheets (1 package)
• 500g (1 lb) ground beef
• 1.2kg (42 oz) crushed tomatoes (3 cans of 14 oz each)
• 400ml (1⅔ cups) water (I use the tomato can as a measure)
• 2 carrots, cut into small cubes
• 1 large celery stalk, cut into very small cubes
• 1 onion, cut into small cubes
• 2 bay leaves
• 1 glass of red or white wine (or water)
• 3 tablespoons olive oil (for browning the meat and vegetables)
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. In a large pot or sauté pan, brown the ground beef over high heat with one tablespoon of olive oil (no more!) breaking up the chunks with a wooden spoon. This will allow the meat to concentrate its flavor and release its water. Set aside.

2. In the pot, add the 2 tablespoons of olive oil, add the onion, carrot, and celery (all three cut into very small cubes) and sauté over medium heat until lightly colored.

3. Return the meat to the pot, season with salt, mix, then pour in the wine and let it evaporate while continuing to stir. Add the tomatoes, water, bay leaves, and pepper. Lower the heat to very low and simmer covered for at least one hour and ideally two.

4. Preheat the oven to 200°C (400°F), convection setting. In a large baking dish, place a ladle of sauce on the bottom, then a layer of lasagna sheets, a layer of sauce, and repeat until your dish is full. Finish with a layer of sauce - at this point you can sprinkle with breadcrumbs or vegan cheese (parve). Bake for 20-25 minutes.

Serve with a green salad.

Tips and Variations

• Most store-bought lasagna sheets today are no-boil. The important thing is that they’re well soaked in sauce so they cook properly and don’t dry out.
• This lasagna will be delicious reheated the next day.
• If you want to stick to the béchamel + sauce version, you can make a béchamel by replacing the butter with margarine and the milk with soy milk.