Small frying pan, large frying pan, whisk, baking dish and aluminum foil
Ingredients 4 people
1/2 a 1 onion, 3 garlic cloves, 500 gr. ground beef, Italian herbs (basil, oregano, marjoram, parsley, paprika), 1 bay leaf, sambal, 3 small cans of tomato paste, 1 can of peeled tomatoes, 1 pack of sieved tomatoes, 1 pack of precooked lasagne sheets, olive oil, 2 scoops of mozzarella (or possibly 8 slices of young cheese), 50 gr. butter, 50 gr. flour, 500 ml. cold milk, sugar, pepper and salt.
For the Bolognese sauce, chop the onion and fry in a large frying pan with some olive oil, then add the garlic, halfway through. In the small frying pan, heat the tomato puree hard (keep stirring, otherwise it will burn), until it no longer smells sour. Add the onion / garlic / oil mixture. Heat some olive oil in the large frying pan and fry the minced meat with the spices, salt and pepper. Add to the tomato puree mixture, add peeled tomatoes and sieved tomatoes and season with sambal, sugar and possibly. add some more herbs and a bay leaf. Simmer for 1/2 hour to 45 minutes over low heat with the lid on the pan, stirring occasionally.
Meanwhile preheat the oven to 180 gr. C.
For the bechamel sauce, melt the butter (do not let it brown), stir in the flour and heat (do not be shocked; it becomes a kind of lump, but that will be fine!). Then gradually stir in the cold milk with a whisk. Let it cook and keep stirring until you have a thick sauce. Season with salt and pepper.
Place 1 layer of lasagne sheets in a greased baking dish. Then cover with 1/3 of the béchamel sauce, 1/3 of the bolognese sauce and 1 sliced mozzarella or 4 slices of cheese. Now repeat again with a layer of lasagne sheets, sauce and cheese, then another layer but then without cheese. Cover with aluminum foil and slide into the oven, above the middle. Remove the foil after 30 minutes and leave in the oven for another 15 minutes. If it “crackles”, it’s done.
Delicious: slices of beef tomato interspersed with slices of mozzarella. Spread some pesto over this.