Fry the minced beef hot with some rapeseed oil, then remove from the pot.
Sauté 100g onion, carrot, celery and garlic over medium heat, add tomato puree, sweat briefly and then deglaze with red wine and add broth. Add the minced meat again.
Add the canned tomatoes and freshly chopped herbs and simmer at medium to low heat until the Bolognese sauce is ready.
Preheat oven.
In a second pot sauté 30g onion cubes in butter.
When the onions are glassy, add the flour and mix well. The result is a paste-like consistency. Roast in a pot for a few seconds.
Deglaze with milk and bring to the boil while stirring until the béchamel sauce thickens.
Season both sauces to taste.
Pour 2-3 tbsp béchamel sauce into the mould, spread and cover with 2 lasagna plates. Then spread a layer of Bolognese sauce on the lasagne plates and cover again with the pasta plates. Continue until the mould is filled. Cover the last layer with grated cheese.
Bake in the oven at 160°C circulating air for 30 minutes until the cheese is golden brown.
