Lasagna Bolognese

This is the standard lasagna I always make, written down so I no longer have to depend on Barilla's packaging for the proportions. The recipe is very simple, just make a Bolognese sauce and a Bechamel, and layer Bolognese, lasagna plate, Bechamel and cheese until you can't fit any more.

Meat sauce

Ingredients

• Mince meat (usually beef/pork mix when we make it), 500g
• Canned tomatos, 2 cans
• Two onions
• Garlic
• Fennel seeds
• Herbs - oregano, rosemary, bay leaf, etc.

Method

1. Chop onions and garlic.
2. Fry meat on high so it browns.
3. Remove meat. Add fennel seeds and bay leaf to the oil and let them fry a bit.
4. Add onions and fry until translucent. Add garlic after a bit.
5. Add back meat, add tomatoes.
6. Add herbs, salt and pepper.
7. Let bubble for maybe 40 minutes.

Bechamel

Ingredients

• Flour, 50g
• Butter, 50g
• Milk, 0.9 liters
• Salt
• Nutmeg

Method

1. Melt the butter in a thick-bottomed pan.
2. Add in the flour. Mix and stir it around until you have a really nice and dark roux.
3. Meanwhile, heat the milk. Add in the milk while whisking. Add salt and nutmeg.
4. Bring to a boil while stirring, until the sauce thickens.

Lasagna

Methods

1. Set the oven for 220 'C.
2. Grease a big pan.
3. Add bechamel and meat sauce. Cover with lasagna sheets. Repeat (and add cheese) until dish is full. Put lots of cheese and bechamel on the final layer.
4. Bake in oven for 20 minutes.