Classic Lasagne

Name: Classic Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Onion; 1 Garlic clove; 2 Carrots; 50 g streaky smoked bacon; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 1 TABLESPOON Tomato paste; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON chopped Italian herbs; 50 g Butter or margarine; 50 g Flour; 1/2 l clear broth (instant); 500 g Whipped cream; 150 g grated parmesan cheese; 7-10 Tbsp grated nutmeg; 9 Lasagne sheets; 7-10 Tbsp fresh herbs, olives and pickled peppers; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 Onion
1 Garlic clove
2 Carrots
50 g streaky smoked bacon
2 TABLESPOONS Olive oil
500 g mixed minced meat
1 TABLESPOON Tomato paste
1 package (500 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON chopped Italian herbs
50 g Butter or margarine
50 g Flour
1/2 l clear broth (instant)
500 g Whipped cream
150 g grated parmesan cheese
7-10 Tbsp grated nutmeg
9 Lasagne sheets
7-10 Tbsp fresh herbs, olives and pickled peppers
7-10 Tbsp Grease

Directions

1
Peel onion, garlic and carrots. Chop the onion finely, press the garlic through a garlic press. Wash the carrots and cut into small cubes. Dice bacon also finely. Heat oil in a pan. Leave the bacon crispy and take it out. Fry the minced meat in it.
2
Fry onion, garlic and carrots briefly. Stir in tomato paste and add chunky tomatoes. Add bacon. Season with salt, pepper and herbs. Cook at medium heat for about 10 minutes. For the béchamel sauce, heat the fat. Fry the flour in it. Deglaze with stock and cream. Bring to the boil while stirring, stir in 100 g parmesan. Season to taste with salt, pepper and nutmeg. Grease a lasagne dish (approx. 24 x 16 cm) and spread 1/4 of the béchamel sauce on the bottom. Cover with 3 lasagne plates. First spread half of the minced meat, then 1/4 of the béchamel.
3
Fry the flour in it. Deglaze with stock and cream. Bring to the boil while stirring, stir in 100 g parmesan. Season to taste with salt, pepper and nutmeg. Grease a lasagne dish (approx. 24 x 16 cm) and spread 1/4 of the béchamel sauce on the bottom. Cover with 3 lasagne plates. First spread half of the minced meat, then 1/4 of the béchamel. Cover with 3 lasagne sheets. Repeat the next layer like this. Cover the top layer of lasagne with the remaining béchamel sauce. Sprinkle with the rest of the Parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes until golden brown. Serve garnished with fresh herbs, olives and pickled peppers
4
Cover with 3 lasagne sheets. Repeat the next layer like this. Cover the top layer of lasagne with the remaining béchamel sauce. Sprinkle with the rest of the Parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes until golden brown. Serve garnished with fresh herbs, olives and pickled peppers
5
Six servings: