Homemade lasagna, lasagne alla bolognese.
To many lasagna is comfort food, but it is also healthy and nutritious.
Some vegetables such as carrots and tomatoes contain a type of antioxidant that is more easily absorbed by your body than its crunchy raw counterpart. Both carrots and tomatoes are highly welcome in a lasagna, in addition to onion and garlic. The latter being described as natural antibiotics.
The meat sauce in lasagna is the same sauce as in spaghetthi bolognese. A rather meaty affair with a little bit tomato and carrots. What I like to do with the lasagna is use more carrots and grate them. Originally a teqnique to make children eat more vegetables, it is also a way to make a more integrated and greener sauce, which also reduces the cooking time. Do put cherry tomatoes on top to make the lasagna greener.
The main difference between lasagne and spaghetti bolognese, two classic Italian dishes from the ”Italian heartland” of Emilia-Romagna north in Italy, is the type of pasta and the making of a white sauce with cheese. The type of cheese depends on geography. Lasagna is made with parmesan in the north and mozarella or ricotta in the south. And did you know, in Italy lasagna is served at Christmas?
Lasagna is delicious, but it is easy to mess up. It should keep its shape, but still be succulent. Make sure your white sauce is quite thick and bake it long enough. And do the same as with a good steak. Let the lasagna rest, for at least 10 minutes, in order for it to absorb liquid. Also, make a double portion and freeze the rest, as it is freezing well.
Homemade lasagna
Lasagne alla Bolognese (4–5 porsjoner)
Note: If you are using gluten-free pasta sheets, they must be pre-cooked.
Meat sauce:
50 ml olive oil
2 garlic cloves
1 big onion
2 carrots
400 g organic minced beef
2 tbsp tomato paste
1 can chopped tomatoes
100 ml water
White sauce:
50 g butter
50 g flour (or gluten-free flour)
550 ml milk
½ tsp grated nutmeg
75 g jarlsberg/gruyère/cheddar
75 gr parmesan
about 6–7 pasta sheets
cherry tomatoes (optional)
Meat sauce:
1. Fry the onion and garlic gently for 10 minutes until softened.
2. Grate the carrots and continue frying for 10 minutes.
3. Season the meat and add to the pan. Break up the meat with a wooden spoon and fry until the meat has changed colour, about 5 minutes.
4. Add the tomato paste and fry for a minute.
5. Add the canned tomatoes and water (fill the can with water to get hold of the remains of the tomato), and let simmer for at 20–30 minutes.
6. When finished, taste and adjust the seasoning with salt and pepper.
Béchamel sauce:
1. Melt the butter in a pan. Take the pan off the heat and stir in the flour with a whisk. Stir in some of the milk while constantly stirring. Make sure there is no lumps.
2. Place back on the heat and add gradually the rest of the milk while constantly stirring.
3. Leave to boil, while still stirring. Let boil for a couple of minutes.
4. Add half the grated cheese and grated nutmeg. Season with salt and pepper.
To assemble:
1. Spoon half the meat sauce into the bottom of an ovenproof dish, about 20 cm x 40 cm. Add a little of the white sauce and a layer of pasta sheet.
2. Add second layer of meat sauce and a second layer of pasta sheet.
3. Finish with the white sauce and the rest of the grated cheese.
4. If you are using cherry tomatoes, divide into two and put down in the top.
5. Bake in the middle of the oven at 175C for about 30–40 minutes until golden. Allow the dish to rest for at least 10 minutes for the lasagne to absorb the liquid. Drizzle with extra olive oil and serve with a salad of your choice.