Last Saturday I prepared a huge portion of lasagna that lasted us pretty much the whole weekend ( we did went out for dinner on Saturday, but all the other times we had this for our meal ). Awesomeness! It was great having to cook only once and knowing I have something rich and delicious ready to go whenever I was hungry. Totally the perfect weekend dish. Three things:
1) I used canned tomatoes, because although I wanted to make a homemade roasted tomato sauce ( I think homemade sauce tastes a gazillion times better than canned tomatoes ), I didn’t feel like dicing tomatoes after tomatoes after tomatoes. After all it was supposed to be a lazy weekend cooking, so I’d rather save myself the trouble and just used canned tomatoes.
2) To add an extra kick to the bolognese sauce, I also added a few teaspoonful of Abon Cabe Ninoy, which makes it super spicy and yummy.
3) I blended onion, garlic and celery stalk into the bolognese sauce and found it is a great way to add a nice flavor to the sauce and at the same time sneak in a little veggie for the non-veggie-eater.
Classic Beef Lasagna
Ready-to-use fresh lasagna sheets
1/2 cup shredded cheese, for topping
500 gr minced beef
1 carrot, diced
1 can diced tomatoes
1 fresh tomato
1 celery stalk
1 clove garlic
1/2 onion, diced
2 tsp oregano
2 tsp paprika
2 tsp dried chilli flakes
Salt and pepper to taste
50 gr butter
50 gr plain flour
2 cups milk
1 1/2 cup shredded cheese
1 cube beef stock
Salt and pepper to taste
1. For the bolognese sauce, mix diced canned and fresh tomatoes, celery stalk, garlic and onion in a blender. Heat oil, add carrot and minced beef. Cook, stirring to break up the minced beef, until browned and cooked through. Add the tomato sauce, oregano, paprika, dried chilli flakes. Season with salt and pepper. Simmer until sauce thickens. Remove from heat.
2. For the bechamel sauce, melt butter over low heat. With a wooden spoon, stir in plain flour until smooth. Add milk, little by little, while stirring constantly to break up the lumps. Stir in cheese, beef stock, and salt and pepper. Remove from heat.
3. To arrange the lasagna, spoon one-fourth of bolognese sauce, layer with lasagna sheet. Spoon one-fourth of the bechamel sauce, spread evenly to the edges of the dish. Layer with bolognese sauce and another lasagna sheet. Repeat twice – with bechamel sauce at the top layer. Top with shredded cheese.
4. Bake at 200 degree Celcius for 40 minutes – cover with foil in the middle of the baking process if necessary.