Get that real Italian taste with this home-made lasagna
Tinned plum tomatoes
half pork half beef minced meat
freshly grated padano or parmegiano cheese
salt and pepper
Depending on the size of your lasagna you can use aprox. 100gr of meat per person.
Preheat the oven at 180 degrees C.
put some butter in a pan and when the butter is melted you add the minced meat plus some salt and pepper. Stir till the meat is cooked and set aside.
In a large pan you put some olive oil and fry a chopped onion, some garlic (2 to 3 cloves). When the onion is glazed add one chopped up stalk of celery, 1 medium to large carrot, stir for a little bit and then add the tinned plum tomatoes, 2 or 3 tins. Add a little salt and pepper bring to boil and then allow to simmer for about half an hour. Then add the minced meat and about 5 to 6 leaves of fresh basil and allow to simmer for another 20 mins or so. Set aside the sauce. (If you have sauce left over from the lasagna you can freeze it really well and use as a spaghetti sauce. Just add some grated parmazan or padano cheese on the plate)
Create a bechamel sauce by adding some butter in a pan, when the butter is melted ad 2 tablespoons of white flour and stir. Now keep adding little bits of milk and stirring well continuously till you get a smooth sauce. Set aside.
Precook the lasagna noodles according to instructions on the package.
Grate the lasagna. Use a piece of cheese, not the pre-grated version.
Prepare a tray for the lasagna and add one layer of the tomatoe sauce.
Add one layer of lasagna noodles.
Then add another layer of the sauce, add a few tuffs of the bechamel sauce, some pieces of the mozzarella and a sprinke of the parmezano or padano cheese.
Add another layer of lasagna and repeat the process.
On the final layer of lasagna (usually 3 layers, maximum 4 is enough, otherwise you have too much pasta for the sauce) you put another layer of sauce, then just mozzarella and parmezano or padano cheese. So this last layer does not get any bechamel sauce.
Bake in the over for approx. 40 mins (check if the cheese on top is not burning otherwise take out a bit earlier)
It’s a bit of work, but the taste is so worth it.