The secret lasagna recipe – only with these ingredients is it so incredibly delicious!

Delicious and juicy lasagna – with our secret ingredients. IMAGO / CHROMORANGE

Do you know the comic cat Garfield with the great culinary passion: Yes, Garfield loves lasagna. And he shares that with many people. The layered pasta, the spicy bolognese … who doesn’t love it ?! In many families, the pasta specialty is a favorite dish!

Our tip: always cook an extra large portion so you can eat it for two days. Because it tastes even better the day after it has warmed up.

Also read: The world’s simplest spaghetti carbonara – with this recipe they always succeed and are so delicious! >>

This also applies to our secret recipe. You will not know all the ingredients for the lasagna. But give it a try anyway and for that very reason. This variety is so delicious.

The special legend – here is the recipe

You need it

20 lasagne plates (dried or fresh)

For Bolognese

500 grams minced meat (beef), 150 grams raw bratwurst, 40 grams tomato puree, 180 milliliters red wine, 100 grams diced carrots, 100 grams diced onions, 100 grams diced celery, 3 chopped garlic cloves, 120 grams parmesan, 400 grams buffalo mozzarella, 850 grams chopped or peeled tomatoes (jar), a bunch of herbs (rosemary, thyme, bay leaves), salt and pepper

Also read: Lightning pasta for the whole family: spaghetti with meatballs like “Lady and the Tramp”! How to conjure up the delicious dish >>

To the béchamel sauce

90 grams of butter, 90 grams of flour, 1 liter of milk, salt, pepper and nutmeg

Bratwurst is what makes lasagna so special. IMAGO / CHROMORANGE

This is how it is done

The special Bolognese

Heat 2 tablespoons olive oil in a large saucepan and add the ground beef and raw bratwurst. “Chop” the meat with a wooden spoon and fry until it gets color on all sides.

Now add the tomato puree and continue frying until the sugar from the tomato puree has caramelised. After a minute or two, glaze with the red wine.

Then add the diced vegetables, chopped garlic and peeled tomatoes to the casserole. Mix everything thoroughly.

Add the bunch of herbs and bring to the boil. Then lower the heat and let the bolognese “simmer” gently for two hours with the lid closed. Stir occasionally.


Melt the butter in a saucepan over medium heat. Add the flour and mix thoroughly. Now add the milk while stirring and continue to simmer until you have a creamy sauce that you can season with salt, pepper and nutmeg.

Wrap and bake the lasagna

First, add a little bolognese sauce to the bottom of a saucepan. Place a layer of pasta leaves on top. Then spread the Bolognese on top of the pasta plates. Top with grated parmesan. Then the bechamel sauce comes on top. Sprinkle the mozzarella and basil over the bechamel sauce.

Then you start again with lasagne plates: bolognese sauce, parmesan, bechamel sauce, mozzarella and basil …

Repeat the layering. Spread the last pasta leaves with bechamel sauce and / or bolognese and sprinkle with grated parmesan. Then the lasagna goes into the oven – for 40 minutes at 180 degrees (30 minutes is enough for fresh pasta sheets).

Have a nice meal!

Leave a Comment