Being able to cook a homemade lasagna from scratch is a must for every foodie!
And we would argue that being able to produce an authentic Italian result is even better! Look below to find our recipe for Lasagna Fait Maison:
You'll need the following:
Lasagna Sauce:
500 grams (1 pound) of minced beef
3 big onions
2 shredded carrots
5 sticks of celery
4 cloves of minced garlic
1 big tbsp. of tomato puré
2 cans of chopped and diced tomatoes
1 can of water
2 bay leaves
1 tsp. of sugar
1 tsp. of thyme
½ tsp. of cayenne pepper
2 tbsp. of apple cider vinegar (not shown in video)
Salt and pepper
Bechamel/Mornay Sauce:
25 grams of butter/ ¼ a stick of butter
2 topped tbsp. of flour
2 cups of milk (we used 0,5% - but remember: the fatter the better!)
½ cup of shredded parmesan cheese
½ tsp. shredded nutmeg
½ -1 tsp. of sugar
1 bay leaf (not shown in video)
Salt and pepper
Extra:
10 lasagna noodles
1 ½ cup of mozzarella cheese
Instructions:
- Cook the onions golden brown in a saucepan at medium to high heat,
- Add in garlic when the onions are nicely golden, cook further for 2 min. at high,
- Add in your minced beef and cook well until the beef has developed a brown and "roasted" color,
- Make a clean space in the middle of the pan and add your tomato puré - let it roast off for around 1,5 min.,
- Then add in shredded carrots and chopped celery,
- Add in the chopped tomatoes,
- Add thyme, sugar, bay leaves, cayenne pepper, and let the dish simmer for as long as you have - however, it needs at least 20 min.
- Now make your béchamel sauce: melt butter in a casserole at medium to high heat,
- Add in flour and let it "roast" for a minute in order for the four-taste to disappear,
- Add in your milk - you can put it in a little at a time or all at once - it doesn't matter just remember to stir well!
- Let the sauce reach boiling temperature; once again to get rid of any flour-taste,
- Add in sugar, nutmeg, 1 bay leaf and salt & pepper,
- Let your béchamel sauce cook for another 2 minutes and then you're ready to assemble your lasagna!
Sprinkle the shredded mozzarella on top after having assembled the dish and cook in the oven for 35 minutes at Degrees 390 F or 200 Degrees C
Serve with a fresh green salad and ENJOY! :-)
// Meat The Beet