Lasagna Bolognese


Lasagna Bolognese  
We are all sick again. My child brought from the kindergarden a spring flu and me and my husband caught it as well. This winter has been nothing more than fever, cold, caugh, runny nose and all these beauties that come with a good cold. But now I thought that since the weather here is getting warmer everyday these viruses would go back to sleep until autumn. I guess some of them do not feel like sleeping yet. To cheer us up I made Lasagna Bolognese and here is the recipe.

Lasagna Bolognese

Ingredients

For a Pyrex 27cmX37cm
12 lasagna
butter
1 can evaporated milk
For the tomato sauce
400 gr. tomato juice, I used fresh but a can would do as well
3 tbsp olive oil
2 minced garlic cloves
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
salt, pepper
If you use fresh tomatoes you should add 1 tbsp sugar because it will reduce the accidity of the tomatoes
1/4 tsp italian herbs

For the ground meat

500 gr. ground beef

400 gr. fresh tomato juice, canned will do as well

2 onions finely chopped
3 tbsp olive oil
400 gr. mushrooms either fresh or canned
1/2 tsp ground nutmeg
1/4 tsp cinnamon

For the cheese sauce

1 tbsp flour
1 tbsp butter
1 can evaporated milk
1 handful parmigiano reggiano
1/2 cup emmental or any other suiss cheese
pinch of nutmeg
pinch of salt
1 egg lightly beaten

Instructions

For the tomato sauce. Put in a skillet the olive oil at medium-high temperature add the garlic and sautee for one minute. Add the tomato juice and the paste and all the herbs and lower the fire to low. Let it cook for half an hour. In the meantime prepare the ground meat as follows: In a skillet put the olive oil on high temperature add the chopped onions and mushrooms and sautee for 2 to 3 minutes. Add the ground meat and sautee until its color turns to grey. We then add the juice and spices and lower the fire to low and let it cook for an hour. Now the cheese sauce. In a skillet we put the butter at low heat and add the flour. We cook for a minute or two and then we add the evaporated milk . We stir until the sauce starts to thicken and then we add the egg slightly beaten and the spices and cheese.

Now everything is ready. It is time to combine all the above and eventually make the lasagna.

We butter the pyrex and add half of the evaporated milk and 1/3 of the tomato sauce. We put lasagna until the bottom of the pyrex is covered. We put the ground meat and another 1/3 of the tomato sauce. Again we place another layer of lasagna and on top we put the rest of the tomato sauce and the cheese sauce. We place it in a preheated oven at 175 degrees celcius and bake for 45 to 60 minutes. I am sending this to Presto Pasta Nights which is Ruth’s baby and coincidentally is hosted by her this week.

One Response to Lasagna Bolognese

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  1. Ruth Daniels says:

    Nothing like great comfort food to cheer us up when we're under the weather. Thanks for sharing yours with Presto Pasta Nights….you can keep the cold to yourself 😉

    I do hope you all feel better soon.

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