John Myers
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Lasagna 1887
The perfect lasagna 1887 recipe with a picture and simple step-by-step instructions.
For the lasagna
- 1 packet Lasagne sheets
For the sauce
- 500 ml Sieved tomatos
- 500 g Mixed ground beef or ground beef
- 150 ml Chopped tomatoes
- 1 Onion
- 150 ml Vegetable broth hot
- 1 tsp Dried oregano
- 1 tsp Dried thyme
Substitute “bechamel”
- 200 ml Milk
- 100 g Cream cheese
- 1 tsp Vegetable broth powder
For gratinating
- 250 g Grated cheese
- Sear the minced meat with the onion, deglaze with the vegetable stock and add the strained and chopped tomatoes. Grind the herbs in your hand or in a mortar and add to the sauce. Season to taste with salt, pepper and sugar. Let the sauce reduce a little, it shouldn’t be too watery.
- Since I don’t use a “bechamel sauce”, I mix the milk with the processed cheese in a mug and season it with a little vegetable stock powder.
- Spread a spoonful of sauce (if possible without meat) on the bottom of a baking dish. Then the lasagna sheets begin to layer. I put a small ladle of sauce on each leaf so that the whole leaf is covered. Finally, I pour the milk and cheese mixture over it.
- With top / bottom heat, I put the lasagne in the oven at 220 °. After about 30 minutes I sprinkle the grated cheese over the lasagna and let it bake for about 15 minutes at 180 ° (top / bottom heat).
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