A scrumptious homemade lasagna that you’ll never go wrong with. Homemade lasagna is always a big hit in my home—and I’m certain it is for other families as well. We often make lasagna on the weekends, simmering a large portion of meat sauce for several hours—just like in this recipe. There’s plenty of food for a few days. This recipe can also be made into two smaller lasagnas. You could freeze one for when you need a quick dinner. If you would like to make a vegetarian lasagna, you can add more vegetables and chickpeas or kidney beans to the sauce. Serve the lasagna with a fresh salad, e.g. this delicious tomato salad with creamy mozzarella. Try my lasagne with cabbage. Enjoy!
Ingredients
Meat sauce
3 cloves garlic, minced
2 onions, diced
Olive oil
1 kg beef mince
3 carrots, shredded
1 squash, shredded
1 tbsp. dried or fresh oregano
1 tbsp. dried or fresh thyme
3 tins chopped tomatoes
2 tbsp. tomato puree
200 ml vegetable stock
Salt and pepper
Mornay sauce
2 large tbsp. butter
3 large tbsp. flour
600 ml milk
1 tsp. grated nutmeg
1 tsp. salt
100 g grated mozzarella
Extras
Ca. 350-400 g lasagne sheets
200 g grated mozzarella for the top
Approach
Meat sauce
Sauté the garlic and onion in olive oil. Add the meat and brown it. Add the carrots, squash, herbs, chopped tomatoes, tomato puree and the vegetable stock. Leave the sauce to simmer with the lid on, preferably for a few hours—the longer the better. Stir the pot every so often.
Mornay sauce
Melt the butter in a pot and add the flour. Stir well. Add the milk a little at a time and stir well into the flour mixture so that it has no lumps. Let the sauce boil a little to thicken it. You can add a little more milk, if you like. Season the sauce with salt and grated nutmeg and finally add the cheese.
How to assemble the lasagna
Heat the oven to 200 C convection.
Grease an ovenproof lasagna dish with butter. Put a little bit of the Mornay sauce and the meat sauce on the bottom and lay the lasagna sheets on top. Repeat this until your last lasagna sheets. Spread the Mornay sauce on the top. Bake the lasagna in the oven for 25 minutes. Then sprinkle cheese on top and bake the lasagna for a further 15 minutes. Serve the lasagna immediately. Enjoy!
