John Myers
Teichmann’s Lasagna
The perfect teichmann’s lasagna recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 size Carrot
- 1 pole Celery
- 50 g Streaky bacon
- 400 g Tomatoes peeled canned
- 350 g Mixed minced meat
- 125 g Butter
- 100 ml Red wine dry z. B. Chianti
- 100 ml Meatsoup
- Salt
- Ground pepper white
- 650 ml Milk
- 50 g Flour
- 300 g Buffalo mozzarella
- 1 tbsp Cold pressed olive oil
- 300 g Lasagne sheets
- 70 g Freshly grated Parmesan
- Peel the onion, peel the carrot and rinse. Cut both, as well as the bacon, into fine cubes. Puree the tomatoes with their juice.
- Briefly fry the bacon cubes in 50 g butter. Then fry the vegetables in it. Add the minced meat and fry until crumbly. Deglaze with the red wine and let it evaporate over medium heat while stirring. Pour in half of the broth and simmer everything over a low heat. Gradually pour in the rest of the broth and let it evaporate.
- Mix in the pureed tomatoes, season with salt and white pepper and add enough milk to cover everything (approx. 1/4 l). Cover and simmer over low heat for at least 2 hours. Pour in some broth if necessary.
- For the bechamel sauce, melt 50 g butter in a saucepan. Add the flour and let it sweat while stirring and gradually pour in the rest of the milk while stirring with a whisk. The sauce shouldn’t get too thick, if necessary add more milk. Season with salt and white pepper.
- Cut the mozzarella into small cubes.
- Grease a rectangular baking dish with a little butter or olive oil. Place a layer of lasagne sheets next to each other. Spread the minced meat and tomato ragout over the spoon and then spread over the bechamel sauce. Scatter the mozzarella cubes in between. Sprinkle with Parmesan and season with white pepper. Repeat until all the ingredients have been used. The last layer of lasagne should be completely covered with bechamel sauce. Scatter the rest of the Parmesan on top and put flakes of butter on top. Let the lasagne steep for at least 30 minutes.
- Preheat the oven to 180 °. When it’s ready, bake the lasagna on the middle rack for about 40 minutes.
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