My favourite recipe for lasagne. Make sure you use good quality lasagne plates, and that you don’t overcook it (it should be quite moist when served).
| Meat sauce | Bechamel sauce | Extras |
| 1 tin peeled tomatoes | 100 g butter | 1.5 packet of lasagne plates. |
| 1 tin tomato purée | 100 g flour | |
| 800 g minced beef | milk ca. 0.5 l (or a little more) | |
| 4 cloves garlic | parmesan cheese (80-100g) | |
| 5 bay leaves | 1 teaspoon pepper | |
| 0.5 dl oil (olive) | 0.5 nutmeg (whole) | |
| 2 big onions | ||
| thyme | ||
| 1dl red wine | ||
| 1 beef-stock cube |
The meat sauce
Finely chop onion & garlic. Fry in the oil, add meat and fry thoroughly. Add tomatoes, tomato purée, red wine, beef-stock cube, bay leaves, and thyme. Leave to simmer for approximately 15 mins. Season with salt/pepper. Take out the bay leaves before making the lasagne.
The bechamel sauce
Melt butter in a saucepan. Alternate adding small amounts of milk and flour while stirring briskly to avoid lumps. Add nutmeg, and season with pepper. Add roughly half the parmesan to the sauce.
The lasagne
You may or may not wish to soak the lasagne plates in boiling water to soften them (note, some types must be soaked in this way).
Butter an oven-proof dish. Alternate lasagne plates, meat sauce, bechamel sauce, parmesan, ending with a fair bit of parmesan on top.
Cook in the oven for 20-30 mins at 200 °C. You may refrigerate or freeze the lasagne before baking, in that case increase cooking time accordingly.
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