John Myers
Tina’s Lasagne (without Bechamel Sauce)
The perfect tina’s lasagne (without bechamel sauce) recipe with a picture and simple step-by-step instructions.
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- 500 g Ground beef
- 4 Pcs Tomatoes
- 1 Pcs Large onion
- 2 Piece Small carrots
- 0,5 glass Aviar
- 1 Pcs Red hot peppers
- 3 Pcs Mozzarella
- 200 g Grated mozzarella
- 100 g Parmesan
- Salt, pepper, paprika,
- Fresh rosemary, thyme, 1 bay leaf, oregano
- 1 piece Garlic clove peeled and bumped
- Fresh basil
- Dice the onions and carrots with the clove of garlic, fry them so that the roasted aromas develop, then add the minced meat and fry well, deglaze approx. 1 cup with a little meat stock, add the diced tomatoes with the finely chopped peppers, season with salt, pepper and paprika. Tie the herbs into a packet and let simmer for a good 1/2 hour. Then remove along with the clove of garlic. I then add some dried oregano. Briefly bring the lasagne sheets to the boil in boiling water. In a greased casserole dish 5 pieces per layer (my glass form is approx. 35 x 25 cm) – then sprinkle some meat sauce with Parmesan and some mozzarella. Should be at least 4 layers of pasta. Finally 1 layer of cheese. Baked at 180 degrees for about 35-40 minutes (convection around 160 degrees). Sprinkle with fresh basil leaves. Good Appetite
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