BAS DEFIZE’S LASAGNA

Takes about three hours at least!

Ingredients for (at least) four people:

The Bolognese sauce:

500 grams of minced meat (porc/beef or just beef)

100 grams smoked Bacon

Two large carrots

Three stems of celery

Two large onions

Five tomatoes, peeled, or one carton of peeled tomatoes

One can of tomatoe concentrate

Half a liter of a good bouillon

Red wine

Olive oil

Two cloves of garlic

The Hollandaise sauce:

80 grams of butter

80 grams of flour

Milk (lots)

The lasagna

Lasagna leaves, preferably fresh, otherwise dried ones will do as well

Mozarella, two or three pieces, cut in thin slices

Parmesan or Grana Padano cheese, ground

The preparation:

Take a large, thick frying pan.

Throw in the minced meat, a spoonful of olive oil, the bacon, the chopped onions, the sliced carrots and the sliced celery stems. Stir well on a medium/high fire until the minced meat has become fried (it should no longer be sticky and should have turned to greyish/brown).

Add around a 100 ml of red wine, and bring to a slow boil until most of the wine has evaporated.

Add 100 ml of bouillon, or, if you wish to speed up the process, add a pulverized bouillon cube.

Add the peeled tomatoes and the concentrate.

Again, boil slowly and stir until most of the liquid has evaporated. Bring to taste with salt and black pepper.

Heat up a good amount of milk. Once the liquid in the sauce has evaporated, cover everything with the warm milk. Add the two garlic cloves after cutting them in tiny pieces to the mixture.

Boil slowly and stir until all the milk has evaporated. You should now have a very tasty Bolognese (also good with pasta)

Take another pan and melt the butter. Add the flower to the butter and fry it for about a minute under constant stirring. Now slowly add milk to the mixture in portions, all the time heating and stirring. Be careful not to let it burn too hot! Add milk until your sauce has the consistency of a thick soup. Be sure to bring it to a boil every time you add milk. Now add pepper and salt to the taste.

For the lasagna:

If you use dried lasagna, start with a thin layer of Hollandaise sauce, and cover with lasagna leaves. Cover this with Bolognese sauce. Cover this with Mozarella, and the mozzarella with some Parmesan. Finally cover with Hollandaise. Add another layer of Lasagna leaves and repeat. The final layer of Lasagna should be covered with Hollandaise, and should be richly sprinkled with Parmesan.

Put everything in the oven at 180 degrees Celsius for about 40 minutes.

Buon appetito!

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