A favorite dish here at our house is Lasagna. I like to experiment but it doesn’t suit our sons! It must taste like it always has. Remember once when I really made everything from scratch, even the pasta. I then experimented with some saffron in the meat sauce. Well, I didn’t have to wait long for my eldest son’s comment: – you have had something Persian in this! It was good, and they enjoyed it despite the saffron. Lesson learned: never change a successful recipe!
this will give 8 large portions. I have blogged earlier about the basic meat sauce that you will find here – you need half of that (500 gram of meat, etc). You will not regret making this! Finally I want to share a secret with you, I always serve the Lasagna the day after, according to me it just has to set for a while in the fridge, heat it up before serving.
500 grams of basic meat sauce.
100 grams of butter
100 grams of wheat flour
1 liter of milk
1 heaped teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 bullion of your choice
1 – 2 dl of coarsely grated parmesan cheese
2 – 3 dl of parmesan cheese to sprinkle in between the minced meat sauce and béchamel sauce
Lasagna plates: the number depends on the shape you use.
- Make the basic meat sauce and let it simmer on low heat while making the béchamel sauce.
- Melt the butter and pour over the wheat flour, whisk well.
- Pour half of the cold milk and whisk all the time until there are no lumps.
- Add the seasoning and the bullion, continue whisking. When the sauce starts to thicken, pour on the rest of the milk. Let it simmer for a while (2-3 minutes) before pouring in grated cheese. Whisk until the cheese has melted. Set aside.
- Grease an ovenproof mold and pour a thin layer of béchamel sauce.
- Place on lasagna plates to cover.
- Pour over a layer of meat sauce and pour on some more of the grated cheese.
- Pour over more béchamel sauce before adding another layer of lasagna sheet covered with additional layers of meat sauce and béchamel sauce with cheese over.
- Finish with a layer of lasagna sheets and cover it with béchamel sauce. Pour over some more cheese over the béchamel sauce.
It will take 20 minutes in 200 degrees Celsius (392 degrees Fahrenheit) or until the lasagna has a nice color and becomes a bit crunchy on the surface.
Serve with some salad.