Meat Lasagne (4 servings)

 What you need:
8 lasagne sheets
14.10 oz (400 g) of tomatoes in sauce (can)
8.8 oz (250 g) of ground beef
3.5 oz (100 g) of mushrooms
1 bouillon chicken cube
1 small onion
1 garlic clove
3 tablespoons of flour
3 tablespoons of butter
14.70 fluid oz (435 ml) of milk
some grated parmesan cheese
some grated emmental cheese
Oregano and nutmeg
Salt and pepper

A mold size 11 x 7.5 inches (19 x 28 cm)

 

How to make it:

1. Saute onion and garlic in a little bit of oil. Remove from the pan.
2. Saute the mushrooms. Remove from pan.
3. Saute the ground beef until lightly brown.
4. Dissolve a bouillon cube in some water and add in a pot with the tomatoes and cover on low heat for 15 minutes.
5. Grate the cheeses.
6. Cook the noodles.
7. Make the béchamel sauce: melt 3 tablespoons of butter and add 3 tablespoons of flour. Add slowly the milk. Add salt, pepper and nutmeg.
8. Remove tomato/meat sauce from heat and add oregano. Taste.
9. Lay four pieces of lasagne at the bottom of the pan.
10. Put a thin layer of Béchamel sauce everywhere on the noodles, then do the same with the tomato/meat sauce. Don’t put too much juice. Sprinkle over some emmental and parmesan cheese (as much as you want).

 

 

1. Add another layer of pasta and Béchamel sauce, tomato/meat sauce and cheeses.
2. Cook in a preheated oven 428 F (220 C) for 15 minutes. Then turn down to 392 F (200 C) and cook for 10 minutes or until golden brown.

 

Let it cool down for 10 minutes before serving.

Allow at least 45 minutes to prepare this dish without cooking time.

 

Delicious with a side salad and slices of baguette and of course a glass of red wine like a Barolo.

• lasagne
• Meat
• mushrooms
• parmesan