LASAGNE WITH RED SAUCE
12-18 slabs of lasagne pasta, pre-cooked
800 g mince (Beef and Pork mixed)
1 packet (70-100 gr) frozen onion mixtures, or fresh white and red onions
1 packet /70-100 gr) frozen garlic (or fresh)
500 g tomato puree
basilikum and oregano spice
salt and pepper
2 packets (250 ml) Bechamel Sauce, ready or self made made
1 small tin tomato puree, concentrated
250 g Gouda cheese, grated
1 x 200 g fresh cream, optional
12-18 slabs of lasagne pasta, pre-cooked
800 g mince (Beef and Pork mixed)
1 packet (70-100 gr) frozen onion mixtures, or fresh white and red onions
1 packet /70-100 gr) frozen garlic (or fresh)
500 g tomato puree
basilikum and oregano spice
salt and pepper
2 packets (250 ml) Bechamel Sauce, ready or self made made
1 small tin tomato puree, concentrated
250 g Gouda cheese, grated
1 x 200 g fresh cream, optional
Pre heat your oven to 200 ºC (top and bottom heat)- no circulating air, burns!
Fry the mince, add the onions (alternatively use white and red onions cut very small) and garlic.
When mince is fried, add the tomato puree and concentrated tomato puree (this binds the sauce a little). Add the spices (basilikum, oregano, salt and pepper).
Taste the mince if you like it, otherwise add more of the above seasoning!
(I added 200 g fresh cream to the mince, it just tasted better – it’s optional!)
Slowly heat the bechamel sauce in a separate pot – it spreads better when it’s warmed.
Use a oven proof dish (casserole or any other useful dish) with lid (I used a glass casserole dish)
Now start with the layering as follows:
– Red Sauce
– Lasagne Noodles
– Red Sauce
– White Sauce (Bechamel)
– Lasagne Noodles
– Red Sauce
– White Sauce (Bechamel)
Continue with this until your dish is filled.
The last layer should be the white sauce.
Spread the 250 g grated Gouda cheese over the Lasagne.
Place in oven for an hour.
Fry the mince, add the onions (alternatively use white and red onions cut very small) and garlic.
When mince is fried, add the tomato puree and concentrated tomato puree (this binds the sauce a little). Add the spices (basilikum, oregano, salt and pepper).
Taste the mince if you like it, otherwise add more of the above seasoning!
(I added 200 g fresh cream to the mince, it just tasted better – it’s optional!)
Slowly heat the bechamel sauce in a separate pot – it spreads better when it’s warmed.
Use a oven proof dish (casserole or any other useful dish) with lid (I used a glass casserole dish)
Now start with the layering as follows:
– Red Sauce
– Lasagne Noodles
– Red Sauce
– White Sauce (Bechamel)
– Lasagne Noodles
– Red Sauce
– White Sauce (Bechamel)
Continue with this until your dish is filled.
The last layer should be the white sauce.
Spread the 250 g grated Gouda cheese over the Lasagne.
Place in oven for an hour.
Photo: Kerstin Profe
