Lasagne

Classic lasagne with meat sauce, cheese sauce, and pasta sheets in clear layers, baked until the top turns golden.

• 500 g minced beef
• 2 yellow onions
• 2 garlic cloves
• 1 tbsp butter and rapeseed oil
• 400 g chopped tomatoes
• 2 tbsp tomato puree
• 2 tsp dried oregano
• 1 pinch black pepper
• 1 vegetable stock cube
• 9 lasagne sheets
• 3 tbsp plain flour for the cheese sauce
• 7 dl milk
• 3 dl grated cheese for gratinating
• 0.5 tsp salt for the cheese sauce

Method

1. 1
   Preheat the oven to 225 C or 200 C fan.
2. 2
   Peel and finely chop the onions and garlic. Soften them in the oil in a frying pan or casserole.
3. 3
   Add the mince and cook, stirring, until it breaks up and browns.
4. 4
   Stir in the chopped tomatoes, tomato puree, oregano, black pepper, and crumbled stock cube. Simmer the sauce for about 5 minutes.
5. 5
   Whisk the flour into half the milk in a saucepan. Pour in the rest of the milk and bring to a boil while whisking.
6. 6
   Let the cheese sauce simmer for about 3 minutes. Stir in 2.5 dl of the cheese and season with salt.
7. 7
   Layer meat sauce, cheese sauce, and lasagne sheets in a greased oven dish. Finish with sauce and sprinkle over the remaining cheese.
8. 8
   Bake in the lower part of the oven for about 30 minutes until piping hot and golden on top.
9. 9
   Leave to rest for a few minutes before serving so the layers can settle.