Let me introduce you, maybe not the best lasagna in the world, but surely, they would be on the podium.
My oldest sister cooks perfect lasagna.
Each time she invites us to eat, she ask for what we want to eat, reply is still the same : Lasagna !
Which impeach her to be creative, you're right. But life is unfair, we already know it.
Some weeks ago, my parents in law came for diner and I wanted to make them lasagna. I had no choice : To capture my sister and obligate her to cook those lasagna for me.
I have to say the idea seemed great for a while. But she made judo when she was young and I was afraid to not run fast enough ...
Or to make them "all-bY-mY-seeelf..."
And that's what I did, because I'm a winner !
And a poor runner.
So here what you'll need, friends :
- 1 kilograms of ground beef
- 500 grams of sausages meat
- 1/2 liter of béchamel sauce
- 1/2 liter of tomato sauce
- 500 grams of dry lasagna
- 1 onion
- 2 cloves of garlic
- Grated cheese
- Herbes de provence or dry thyme, basil and oregano
- Salt and pepper.
Your oven must be preheated at 180°C (Th 6 / 350°F)
Just remember a very important thing : Pasta, no matter their kind, pasta must be generous. Like an italian mamma. Better have more than less.
Never spare with pasta. Never.
Step 1 :
Cut you onion in slices and make it brown on a low fire, with a pinch of salt, for 5 minutes. Then add garlic.
Step 2 :
When they are golden, add meat and let it brown until it's cooked.
Step 3 :
Pour tomato sauce, herbes de Provence, salt and pepper and let simmer 10-15 minutes on a low fire.
Step 4 :
Or where I kill the idea of French Béchamel.
Ladies and Gentlemen, believe me, I'm really sorry to break this dream but french women too are always in hurry, working, having children, husband, laundry and, and, and ... Let me cry five minutes and I'll be back.
Some industrial bechamel are worthy for what I needed.
So, here my béchamel's recipe : Cook it the way it said on the box !
Well, just to say I've done something, I add a pinch of dry garlic and a pinch of ground nutmeg.
Step 5 :
Now, you can begin to prepare your lasagna.
A layer of dry pasta ...
A layer of meat/tomato sauce,
A layer of béchamel,
And grated cheese.
Then do it again : dry lasagna, meat, béchamel and cheese. Until the top of the dish. End with meat/tomato sauce and grated cheese.
In the oven for 35 minutes.
Bon appétit, les amis !
Recapitulative for 10 persons :
- 1 kilograms of ground beef
- 500 grams of sausages meat
- 1 liter of béchamel sauce
- 1 liter of tomato sauce
- 500 grams of dry lasagna
- 1 onion
- 2 cloves of garlic
- Grated cheese
- Herbes de provence or dry thyme, basil and oregano
- Salt and pepper.
Your oven must be preheated at 180°C (Th 6 / 350°F)
Cut you onion in slices and make it brown on a low fire, with a pinch of salt, for 5 minutes. Then add garlic.
When they are golden, add meat and let it brown until it's cooked.
Pour tomato sauce, herbes de Provence, salt and pepper and let simmer 10-15 minutes on a low fire.
Here my béchamel's recipe : Cook it the way it said on the box !
Prepare your lasagna.
A layer of dry pasta, a layer of meat/tomato sauce, a layer of béchamel, and grated cheese.
Then do it again : dry lasagna, meat, béchamel and cheese. Until the top of the dish. End with meat/tomato sauce and grated cheese.
In the oven for 35 minutes.
