Lasagna – a classic that is a favorite with both young and old. Alternate the lasagna plates with minced meat or try a vegetarian lasagna next time!
- Prep Time: 15 min Cooking Time: 30-40 min
- 4 servings
- 500 g minced meat
- 2 Yellow onions
- 2 cloves of garlic
- Butter
- 400 g Crushed tomatoes
- 2 tbsp Tomato puree
- 2 tsp Dried oregano
- 1 krm Black pepper
- 1 cube Vegetable broth
- 9 Lasagna plates
Cheese Sauce:
- 3 tablespoons wheat flour
- 7 dl Milk
- 3 dl Grated cheese
- ½ teaspoon Salt
Set the oven to 225°C.
Peel and chop the onion and garlic. Fry them until soft in butter in a frying pan.
Add the minced meat and fry while stirring so that it crumbles.
Add crushed tomatoes, tomato puree, oregano, pepper and stock cube. Let the sauce boil for about 5 minutes.
Whisk the flour into half of the milk in a saucepan.
Pour in the rest of the milk and let it boil while whisking. Let the sauce boil for about 3 minutes.
Stir in 2 1/2 dl of the cheese and season with salt.
Alternate meat sauce, cheese sauce and lasagne sheets in a greased ovenproof dish. Finish with sauce. Sprinkle over the rest of the cheese.
Bake in the lower part of the oven for approx. 30 min.
Tags: Cheese Sauce, Lasagna, Minced Meat, Pasta