Geheim van de chef

Lasagne

Recept: Tim Neckritz Fotografie: Aangeleverd

My absolute favorite comfort food. Easy to prepare for a big group and leftovers can be kept in the freezer for days you don’t want to cook.

And all in all its very simple and you only need a few ingredients.

Lasagne

It's a very simple dish, you only need a few ingredients
Gang Hoofdgerecht
Keuken Italiaans
Trefwoord lasagne, Pasta
Voorbereidingstijd 6 uur
Bereidingstijd 40 minuten
Porties 4 personen

Equipment

  • Pan for the meat
  • Pan for the Bechamel
  • Cutting board
  • Knife
  • Blender for the tomato sauce
  • Oven form
  • Big spoon

Ingrediënten

For the ragout

  • 1 kg minced meat half and half
  • 2 kg tomatoes ripe and soft
  • 3 ts tomato concentrate
  • 250 ml vegetable bouillon
  • 3 small onions
  • 1 glove garlic
  • 1 ts Oregano
  • 1 ts Basil
  • 1 ts Thyme
  • 1 ts Rosemary
  • ⅓ ts Black pepper
  • ½ ts Salt
  • 4 ts Olive oil

For the Bechamel

  • 200 ml full milk
  • 100 ml vegetable bouillon
  • 25 g flour
  • 25 g butter
  • 1 ts Salt
  • ⅓ ts Black pepper
  • ⅓ ts Nutmeg

Further

  • 500 g Lasagne sheets fresh
  • 250 g Mozzarella
  • 1 ts Basil
  • 1 ts Oregano

Instructies

  • Slice the onions and the garlic very fine and bake them in a pan with a bit of olive oil.
  • Add the minced meat and let it bake till it's brow and starting to get crispy.
  • In the meantime throw the tomatoes and the concentrate in the blender and blend till smooth. You can add a bit of the vegetable bouillon if it's not enough sauce.
  • Pour the tomato mix into the pan with the meat and let it simmer on small heat.
  • Season with Salt, Pepper and the other herbs to taste.
  • Let it cook at least for 6h. If it's getting too dry add some of the vegetable bouillon.
  • Put the butter in a small pan and let it melt on low heat.
  • Add the flour and stir till it's a smooth mixture.
  • Keep stirring and slowly add first the milk and then the bouillon. Mix till it's a smooth sauce. This needs to simmer on low heat for minimum 15 minutes to get rid of the flour taste.
  • Season with Salt, Pepper and Nutmeg to taste and turn off the heat.
  • Preheat the oven on 180 degrees, hot air works best.
  • Spread one to two spoons of the Bechamel on the bottom of the oven form. Then add a layer of the Lasagne sheets, top this with the Ragout. On top of the meat sauce give some Bechamel.
  • Repeat till all sheets and the sauce is done.
    The last layer should be Ragout with a little bit of the Bechamel.
  • Cut the Mozzarella in slices and put a layer on top of the Lasagne.
  • Put the form in the oven and let bake for 30-40 minutes till the cheese is bubbling and brown.
  • Before serving add some chopped Basil and Oregano on top.

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