Besides a strong preference for Indian food, I have another weakness: Lasagne. Delicious that Bolognese sauce combined with dough and cheese. However, there is one thing I absolutely can not appreciate: a thick layer of béchamel sauce. Yes I know it officially belongs in this dish, but it’s just not my thing. I personally find it such a waste of the tasty lasagna. Of course I make the lasagna from scratch. Want to know how? Look at the recipe below!
Day on the homestead
Since I have cooking classes to give today, I’ve just used the picking garden. During the workshops, we use fresh herbs, vegetables and eggs. And what in the picking garden grows will be used. Because of the winter season, at this time that are mainly spices and eggs. And then you get a nice basket that smells so wonderful. I wonder what the guests say about this!
4Pure: basket for cooking classes
- 1 onion;
- 3 cloves of garlic;
- 500 grams of ground beef;
- herbs ( thyme, rosemary, basil);
- bay leaf;
- 2 cans of tomato paste (140 grams);
- 1 can of peeled tomatoes;
- 1 pack sieved tomatoes;
- 4 teaspoons of sugar;
- 1 teaspoon salt;
- Lasagne (homemade recipe to follow until the part of cutting the spaghetti );
- Cheese: aged chees or mozzarella.
- Oven baking dish;
- Pasta Machine.
Cut the onion and garlic fine. Grab the frying pan and put a little olive oil in it. Put the pan on the stove on low heat. Add the onion and bake for 3 minutes. Then add the garlic and cook for another 2 minutes. Turn off the heat. Grab a skillet. Open the cans of tomato paste and put them in the skillet. Put the skillet on the stove on low heat. Stir with spoon carefully about 3 minutes. Smell if the tomato paste is done. If it still smells sour, it must still bake a bit longer, otherwise it’s ready . Then turn off the heat and add the onions / garlic. Grab the frying pan and put it in a little oil. Bake the minced beef brown. Throw in the collected herbs, salt and pepper. Add the tomato/onion mixture with it , the peeled tomatoes and sieved tomatoes. Add sugar and top it with a bay leaf . Put the lid on the pan and let simmer for 30 minutes . Stir occasionally.
Pre-heat the oven to 220 degrees Celsius. Spoon 1/3 of bolognaise sauce in the baking dish. Cover with a layer of lasagne sheets. Repeat this once more. Spoon the last bolognaise sauce on the lasagne sheets and sprinkle with grated cheese or sliced mozzarella (or a combination). Set the dish in the oven and bake for 30 minutes.