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  • 500 gr minced beef

  • 2 onions

  • 1 clove of garlic

  • 100 cl of passata

  • Chili flakes

  • A roux

  • 4 dl of milk

  • Nutmeg

  • 200 gr grated cheese

  • 18-24 lasagna leaves

  • Oregano and thyme

     

     

     

     

     

     

     

     

     

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Comfort food heaven!

 

Contains both gluten and lactose.

Home-made lasagna

Nothing screams comfort food more than a home-made lasagna. Layers of deliciousness, all molten together, right out of the oven, steaming hot. Simply comfort food heaven!

 

And yes, I realize it's more work when you have to make a proper lasagna yourself. But the advantage of doing so is not only that it tastes better, but you can make it as large or small as you want or need.

 

Don't worry about any left-overs. I still have to hear the first member of our household complain about those!

Finely chop up your onions and garlic and add them to a pan with some olive oil on a low heat. Leave them to cook for a few minutes. Throw in the minced beef and bake it until it has a golden crust. Now introduce the passata, chili flakes and fresh herbs. I use oregano and thyme in this example, but you can use whatever you like: basil, rosemary, .... Leave it all to simmer for another ten more minutes.

 

The base of our cheese sauce is a roux. If you're not familiar with making a roux, you can always have a quick look here.

Once your roux has a light golden brown colour, gradually add the milk while continually whisking. Season with black pepper, a pinch of salt and nutmeg to your own taste. Now introduce a handful of the grated cheese, still whisking, until it has all set into a smooth cheese sauce.

 

Now it's time to assemble it all. Start with a thin smear of your cheese sauce on the bottom of an oven dish. This will prevent your lower layer of lasagna from sticking to the bottom. Then create a layer of lasagna leaves, each one slightly overlapping the other, almost like a tile roof. Next, cover the first layer with a rich layer of beef-passata mixture. Pile up another layer of leaves, then another layer of passata and beef. Continue until your oven dish is filled up, or you're out of passata.

 

Finish with a rich layer of the cheese sauce and sprinkle the rest of the grated cheese on top. About half an hour in a preheated oven on 180 degrees Celsius.

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