Lasagne

Serve with fresh salad.

This was my first time I made the lasagne sauce from scratch. Next time I might try to do the lasagne sheet as well, but we will see.

For four persons you will need:

Tomato sauce:
400 g minced meat
half an onion
3 garlic cloves
1 can of crushed tomatoes
2 tbsp tomatopuré
1 small can mushrooms
1 carrot
1 dl water
parpika powder
salt
pepper
basil leaves
thyme

Cheese sauce:
30-50 g butter
3 tbsp flour
6 dl milk
60 g grated parmesan cheese
salt
white pepper

Cook the meat thoroughly. Add the chopped onion, minced garlic, chopped carrot, crushed tomatoes, tomatopuré, mushrooms, salt, pepper and paprika powder. Finally add 1 dl water and let the sauce to cook on low fire for about 10 minutes. Chop the basil and thyme and mix them in the sauce at the end of the cooking time.

Prepare the cheese sauce by melting the butter and add the flour stirring all the time. Add the milk and stir well. Cook for about 10 minutes or until the sauce gets thick. Add the parmesan cheese and let it melt in the sauce, mix well. Season with salt and white pepper.

While the tomato sauce is cooking you can start cooking
the cheese sauce,

Oil the casserole. Pour some of the cheese sauce on the bottom and then add the tomato sauce. Place lasagne sheets on top. Then repeat by pouring the cheese sauce, tomato sauce and placing the lasagne sheets making layers. Start and finish the lasagne with the cheese sauce. Spread grated emmental and mozzarella cheese on top and cook the lasagne for about 35 minutes in 225 °C.

Serve with fresh salad.

Cook 30-40 minutes in 225 °C.