Lasagne
With pesto garnish
(4 servings)
- Cheese sauce (1 batch)
- Flour (4 Tbsp)
- Milk (7 dl)
- Butter (25 g)
- Grated Cheese (2 dl)
- Salt (a pinch)
- Ragu alternative A (1 batch)
- Onion (2)
- Ground beef (500g)
- Salt (2 Tbsp)
- Butter/oil (1Tbsp)
- Water (2dl)
- Tomato puree (1Tbsp)
- Crushed tomatoes (400g)
- Dried basil (1 Tbsp)
- Uncooked lasagne sheets (10 - 12)
- Grated cheese (1 dl)
- Optional: pesto (1 Tbsp)
- Firstly, prepare 1 batch Cheese sauce and 1 batch Ragủ alternative A.
- Set the oven to 200 °C | 400 °F.
- In one 20x30 cm | 8x12 in deep oven dish (or several smaller ones) add enough cheese sauce to cover the bottom of the dish.
- Cover the cheese sauce with uncooked lasagne sheets.
- Cover the lasagne sheets with the ragu.
- As long as you have room to spare, keep adding layers of ragù anda lasagne sheets. (You should aim for about 3 layers of meat in the middle).
- The final (top) layer is a cheese sauce layer.
- Sprinkle some grated cheese on top
- Optionally spread some pesto on top.
- Bake in the middle of the oven for 30 minutes.
Lasagne is quite possibly the perfect food in my humble opinion. Everything I cook or eat is always compared against the lasagne gold standard. If a dish requires double the effort to cook compared to lasagne it better well taste twice as good or it is not worth the effort. Lasagne is perfect to make an double batch of and store in the freezer for when you are feeling lazy.
© 2021 Sami Matilainen