Ingredients :
12 sheets Lasagna, prepare as instruction on a packing sheet
100 gr grated mozarella cheese
Meat Sauce : (you can prepare it one day ahead)
2 garlic cloves, crushed
1 onion (medium), coarsely chopped
300 gr ground beef
1 can button mushroom, sliced
2 carrots, finely chopped or grated
1 stalk celery, finely chopped
300 gr red tomatoes, blanched & crushed
1 can tomato paste
1/2 tsp dried oregano
1 bayleaf
1 sprig of fresh rosemary
3 tbsp sugar
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
Bechamel Sauce :
60 gr butter
1/2 cup flour
700 ml milk
1/2 tsp sugar
salt & pepper to taste
1/2 tsp nutmeg
1 cup grated cheddar cheese
Instructions :
Meat Sauce : saute garlic & onion until aromatic, then brown the beef (about 7 minutes). Add the remain ingredients, reduce heat to low & bring to simmer for about 30 minutes.
Béchamel Sauce : melt butter in a stock pot. Add flour and stir well. Pour in milk gradualy and stir well. Stir in the remain ingredients until well thicken. Remove from heat & set aside.
How to assemble the lasagna : Turn the oven to 200 degC.
Grease baking dish with butter or olive oil. Arrange some sheets of cooked lasagna noodles over the bottom (overlapping noodles slightly to cover the bottom). Spoon meat sauce over lasagna noodles. Top with béchamel sauce mixture. Repeat the above method of layering. Top the last layer (bechamel sauce) with mozzarella cheese. Bake about 30 minutes in the preheated oven.
Note :
If it takes too long, you may skip the béchamel sauce with crème fraîche mixture. hehee.. sorry I haven’t the recipe here.
