As the Swiss do it.
Makes 4 servings.
| 300 g | lasagne sheets | |
| cheese | grated | |
Bolognese Sauce |
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| 2 Tbsp | oil | |
| 400 g | beef mince | |
| 1 | carrots | |
| celery | a little | |
| 2 cloves | garlic | |
| parsley | ||
| basil | ||
| oregano | ||
| 300 g | canned tomatoes | |
| 1 tsp | salt | |
| 1 Tbsp | sugar | |
| 2 Tbsp | tomato purée | |
| 1 | bayleaves | |
Fry the onion, carrots, and celery on high heat until the onion is glassy. Add the mince and fry until brown. Add everything else, plus about a quarter of a cup of water. Reduce to medium heat and simmer until it has reduced a bit. Turn off the heat and fish out the bayleaves. |
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Cheese Sauce |
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| 30 g | butter | |
| 2 Tbsp | flour | |
| 400 ml | milk | |
| salt | ||
| nutmeg | ||
| 0.5 cups | cheese | grated |
Melt the butter on low heat in a medium saucepan, and mix in the flour. Add a little of the milk and stir. Gradually add more milk, a little at a time, and stir to ensure the flour is mixed evenly. After all the milk has been added, stir in the salt, nutmeg, and grated cheese. |
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Make the Bolognese and the Cheese sauces (see instructions under each section). In a baking dish, assemble the following layers: |---- Grated Cheese ----| |----- Cheese sauce -----| |--- Bolognese sauce ---| |---- Lasagne sheets ----| |----- Cheese sauce -----| |--- Bolognese sauce ---| |---- Lasagne sheets ----| \--------------------------/ Bake in the center of the oven at 220°C for 20-30 mins until it's golden.
Adapted from Claudia's Tipftopf cookbook.