Lasagne

Lasagne should be made from your own pasta sheets. They absorb the flavours themselves and the texture needs to be cut. After the oven, the lasagne rests for a while, so that the flavours are concentrated.

Ingredients for eight

400g lasagne sheet* 125g mozzarella with olive oil

Sweet meat sauce/strong>

800g roast beef 1 onion 4 cloves of garlic 3 teaspoons of oregano 400g tomato puree 4 tbsp red wine vinegar sugar salt and pepper *With plates made like this, the level of your lasagne will rise to a heavenly level.

Sweet Meat Sauce
Sauté the chopped onion in a large pan in a brisk olive oil. Add my garlic. Add the minced meat to the pan. Season with salt, pepper and oregano. Pour the tomato puree into the pan. Season with vinegar and sugar. Bring to a boil so that there is just enough liquid.

Mornay sauce
Melt the butter in a saucepan and add the flour. Älä fry. Pour the milk into the saucepan and whisk until smooth. Bring to the boil, add the grated cheese and season with salt and nutmeg. The lasagne needs a fairly thick mornay sauce.

Öljyä lasagne dish. Put strips of minced meat sauce around the edges of the bottom and a strip of mornay sauce in the middle. Spread the slices on the pääand the next layer päin the opposite way, i.e. mornay stripes on the edges. Continue in the same pattern. On the top plates, just place the mornay sauce and the shredded mozzarella.

Top the lasagne with the mozzarella and bake in the oven at 200C/35-40 min. Allow the lasagne to rest for up to half an hour after baking, so it firms up and can be cut neatly.