Recipe

Recipe for a lasagna

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Lasagna is a favorite in our family; I can prepare it with minced meat or vegan mince, and by the evening, it's all gone. Here is my recipe:

Recipe for a lasagna

Instructions:

Extra tip: If the crust gets dark too quickly, you can cover the lasagna with a piece of parchment paper or aluminum foil.

Tip:the lasagna can be prepared perfectly the day before, as it tastes even better that way. The lasagna can be varied in many ways: whether a vegetarian version with vegan meat (I use Beyond Meat patties for this) or with colorful pasta sheets, or just with vegetables (carrots, zucchini, eggplant, corn, or peas are very suitable here).

Photo by Sabine, meinhaushalt.at

Read also: Recipe for an eggplant tomato sauce – vegetarian sugo

Ingredients

Preparation

  1. Preheat the oven to 180°C (356°F) with top and bottom heat.

  2. For the Bolognese, the onion and garlic cloves are peeled and finely diced.

  3. Now brown the minced meat in a pot, then add the onion and garlic.

  4. Add the tomato paste and stir briefly.

  5. Then add the water for the pack Basis Pasta Asciutta and mix everything well.

  6. Let it simmer gently.

  7. Finally, add the tomato sauce and season with salt, pepper and a little oregano.

  8. For the béchamel sauce, mix the milk and flour in a pot with a whisk and bring to a boil once.

  9. The lasagne is now layered step by step in a baking dish.

  10. First, start with 2-3 ladles of tomato sauce, which are spread evenly over the bottom.

  11. Now add 2 ladles of béchamel sauce and then the lasagne sheets.

  12. Then again tomato sauce first and then béchamel sauce, followed by the lasagne sheets.

  13. This uses up all the ingredients, which form about 3-4 layers.

  14. A final layer of tomato sauce and béchamel sauce completes it, so that these lasagne sheets also become nice and soft.

  15. Always make sure that all the pasta sheets are well covered with sauces, otherwise they won't soften.

  16. Finally, the grated cheese is added to the lasagne.

  17. Now place the baking dish on the lower rack of the oven and bake for 40-60 minutes at 180°C (top and bottom heat).

  18. The cheese should be slightly brown and crispy.

Tips & Notes

Warning: the sauce burns very easily, so stir repeatedly. Extra tip: If the crust browns too quickly, you can cover the lasagne with a piece of baking paper or aluminum foil. Tip: the lasagne can be prepared excellently the day before, as it tastes even better that way.

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