More ▾
Lasagne
From valdemarsro.dk
4 personer
| prepPreheat oven to 175°C / 350°F | ||||||
| 2 onions, finely chopped | Sauté onions & garlic in oil until soft | Brown beef over high heat | Add herbs, vegetables, tomato paste, tomatoes & wine | Simmer covered 2–6 hours, season to taste | Layer béchamel, meat sauce & pasta; top with béchamel & mozzarella | Bake 175°C / 350°F, 20–25 min until pasta tender |
| 4 cloves garlic, finely chopped | ||||||
| 2 tbsp / 30 ml olive oil | ||||||
| 400 g / 14 oz ground beef | ||||||
| 2 tsp dried oregano | ||||||
| 1 tsp dried thyme | ||||||
| 4 carrots, coarsely grated | ||||||
| 5 stalks celery, coarsely grated | ||||||
| 1 squash, coarsely grated | ||||||
| 50 g / 1.75 oz concentrated tomato paste | ||||||
| 800 g / 28 oz canned chopped tomatoes | ||||||
| 1 dl / 100 ml red wine or vegetable broth | ||||||
| salt and freshly ground pepper | ||||||
| 2 tbsp / 30 g butter | Melt butter, whisk in flour until combined | Whisk in milk slowly until sauce consistency | Stir in mozzarella, nutmeg, salt & pepper | |||
| 2 tbsp / 15 g wheat flour | ||||||
| 3 dl / 300 ml milk | ||||||
| 1 pinch freshly grated nutmeg | ||||||
| 125 g / 4.4 oz fresh mozzarella | ||||||
| 200 g / 7 oz lasagne sheets | ||||||
| 125 g / 4.4 oz fresh mozzarella, sliced thin | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free