Lasagna is one of my favorite dish, and although I have often made it, I just realized that I have never posted about it, so here it is. The recipe is from my mom, so don’t ask me where she got it from. I love my mom’s cooking a lot, so I am going by her recipe for this one.
White (Bechamel) Sauce:
- 50 gr margarine/butter
- 50 gr all purpose flour
- 400 ml evaporated milk
- 1/4 tsp (or to taste) ground pepper
- 1/4 tsp nutmeg powder
- 100 ml beef stock
- 125 gr grated cheddar cheese
Melt the butter and add flour, whisk vigorously until fragrant. Add milk and stock gradually and stir to mix. Add grated cheese, pepper and nutmeg powder. Let simmer, stirring constantly, until it slightly thickens.
Meat Sauce:
- 2 tbsp butter
- 2 cloves garlic, crushed
- 1 large onion, minced
- 500 gr minced meat
- 400 gr tomatoes, peeled and minced or crushed
- 100 gr tomato sauce
- 100 ml beef stock
- 2 tsp dried oregano (or Italian seasoning)
- salt to taste
- sugar to taste if desired (or add one grated carrot)
Melt the butter, cook the onion and garlic until soft and fragrant. Add the minced meat, stir to mix, cook until slightly browned. Add crushed tomatoes, tomato sauce and beef stock. Cook and stir until the sauce has slightly reduced. Add oregano, salt and sugar to taste. If you use grated carrot, add it together with the crushed tomatoes.
The rest is just to stack them up in an oven dish (I used a 20×20 cm dish and had some leftover sauce). If you’re using instant lasagna plates, make sure you put some sauce on the bottom before you add the plates so it doesn’t dry in the oven. Otherwise, cook them as directed. Layer the lasagna plates alternately with the white and the meat sauce, with the meat sauce being the top layer. Add 125 gr of mozzarella (or more, depending on how much you like mozzarella) on top. Cook at 180 degrees (Celsius) for 35-40 minutes. Bon appétit!
Of course the percentage is only calculated from the actual time that we were home (not on holidays).
