John Myers
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Mom’s Lasagne
The perfect mom’s lasagne recipe with a picture and simple step-by-step instructions.
- 1 kg Mixed hack
- 2 Onion
- 2 Garlic
- Oil
- 1 Pepperoni
- 1 bunch Soup green
- Salt
- Pepper
- 1 pinch Sugar
- 0,5 liter Red wine lovely
- Rosemary
- 1 Bay leaf
- Marjoram
- Thyme
- Oregano
- 2 tbsp Margarine
- 2 tbsp Flour
- 0,5 liter Milk
- 0,5 tsp Salt
- 500 g Lasagne sheets
- 400 g Grated Emmental
- 1 Can Tomatoes peeled canned
for the Bolognaise
- Finely chop the onions and garlic, fry them with the minced meat in the heated oil until crumbly. Add the chopped peppers and the finely chopped greens. Season to taste with salt, pepper, marjoram, thyme, oregano and sugar. Pour in the red wine and simmer for about 45 minutes (level 5) with the lid slightly open until the liquid has almost completely evaporated.
- Add the chopped canned tomatoes. Deglaze with the tomato juice from the can. Simmer for another 45 minutes.
for the bechamel sauce
- Melt the margarine in a saucepan. Add flour and sweat for 1 minute while stirring. Deglaze with the milk. Cook for about 3 minutes, then season with salt.
for the lasagna
- Mix the two sauces together. In a large ovenproof dish, first a layer of sauce, then the dry (NOT PRE-COOKED) pasta plates, sauce, cheese, pasta … etc. layer in. As the last layer of cheese! Baked in a preheated oven at 200 degrees for 20 minutes.
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