Lasagna are simple to make but time consuming as you need to make a white sauce and a tomato sauce. I love making my own lasagna because I get to put quality meat and sauce as opposed to store bought.

Tomato sauce:

• 1 Onion or Shallot
• 3 garlic clove Garlic
• 1 teaspoon sugar
• 1 carrot
• 2 tablespoon concentrated tomatoes
• 800gr tomatoes chopped in dices
• Oregano + bouquet garni (laurel/rosemary/parsley/thym)

 

Bechamel/white sauce

• 40gr butter
• 40gr flour
• 10cl milk
• 30clchicken broth

Other:

• Meat
• Flat lasagna pasta
• grate cheese (Emmental/Gruyere)

Step 1 – Make the tomato sauce

Saute the shallot in oil, caramelize with a teaspoon of sugar (optional deglaze with a little wine)

Peal and chop the carrot – Mix in with shallot.

Add the tomatoes with the tomato concentrate and oregano + bouquet garni be generous on oregano it really makes the sauce. Add a little salt and pepper.

Simmer for 2-3 hours on very low heat – try every now and then to check flavor.

Once ready let cool and put through the mixer according to wanted consistency.

Step 2 –  cook the meat

In a pan cook the meat fully

Step 3 – Make the white sauce

Melt the butter in very low heat in a sauce pan on very low heat. use a strainer to slowly incorporate the floor 1 tablespoon at a time. Add a little milk and chicken stock to keep a sauce like consistency as you add flour. Once all floor is mixed add the rest of chicken stock and milk.

Step 4 – Build the lasagna

Pre-heat the oven to 165 Celsius (330 F)

If you bought dry lasagna you will want to cook them in hot water before adding to the dish. If you bought fresh – you don’t need to worry about that.

in a rectangular dish, add 1 scoop white sauce, 1 scoop tomato sauce, drizzle a little meat, layer with cheese and cover with pasta. Repeat until reach the top of the dish.

Cook for 45 mn