Lasagna
This makes a very classic “lasagna bolognese”. Feel free to substitute ingredients in the tomato sauce as much as you want.
Do note that by “bolognese”, I do not mean anything resembling coming from the city or area of Bologna.
This recipe will make a 3 sheet wide, 5 layer lasagna (15 sheets total).
The lasagnas can be frozen. When baking from frozen, bake at 180 °C for 1 hour.
The cheese sauce is basically a béchamel sauce with cheese.
- 62.5 g butter
- 75 g flour
- 750 ml milk
- 125 g shredded cheese (emmental, gruyère)
- pepper, salt, nutmeg
- in a saucepan, melt the butter
- whisk in the flour to make a roux
- bake the roux until golden or it smells somewhat like cookies
- gently add in some of the milk and mix thoroughly
- continue adding milk and mix until homogenous
- add pepper, salt and nutmeg to taste
- mix in the shredded cheese
- 900 g of any pasta sauce
- 150 g ground beef (or veal)
- 150 g ground pork
- 200 g mushrooms
- 1 onion
- 1/4 each of green, red and yellow bell pepper
- basil, oregano, pepper, salt
- butter
- finely chop the onion and bell peppers
- slice the mushrooms
- melt some butter in a pot or high pan
- fry the onion
- add in the ground beef and pork
- season with pepper, salt, oregano and basil to taste
- bake until browning
- add in the bell peppers
- bake until done (use splashes water to release the browned bits from the bottom)
- add in the pasta sauce
- bring to a simmering boil
- add in the mushrooms
- simmer for as long as you like
- for the best result, cool down and reheat the next day
- start with a layer of liquid-ish bolognese
- sheet of pasta
- layer of cheese sauce
- layer of bolognese
- continue until you have 5 pasta layers
- top off with cheese sauce
- sprinkle with shredded cheese
- preheat the oven to 180 °C
- bake for 30 minutes