Mouth watering lasagna

Hey guys! – what’s cooking?

What is better than having a friend over on a cold and stormy January day, watching Harry Potter and just having a good time? (yes we watched the first three Harry Potter movies;))
Any how, we talked about dinner the other day, and decided that we would kill for a lasagna!
I’m not going to post the entire recipe, since it’s a family secret, and I’ve been sworn to secrecy 🙂

Just remember the most important thing when making bolognese is time and wine. The longer the bolognese is on stove simmering with that wine and those beautiful simple spices, the more intense are the flavors and you will have an amazing bolognese for lasagna and spaghetti bolognese.  

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Ingredients:
Onions
Garlic
Tomatoes – fresh and canned and a can of tomato-puré
Minced beef – high in fat
Wine (I prefer red instead of white)
Dried or fresh basil
Salt, pepper, 1 teaspoon sugar.
Olive oil
Some like to put in carrots, however I’m not a fan, but if on a tight budget, it can add some more volume, if not adding as much meat. If you do put in carrot be sure to chop them up really nice and thin, maybe even use a grater.

Prepping:
Heat up the olive oil, and put in the chopped onions and garlic – they are not supposed to get brown but glass like.
Throw in the meat, and add basil – it should cover the surface, a good handful salt and the sugar.
Brown the meat, and pour in wine and tomatoes.

Remember what I said about time?
Bring all of this to a boil and let it simmer for a few hours – I suggest a minimum of 3 hours!!

The holy grail of a lasagna is the béchamel-sauce!
Some are using a store-bought sauce, and that is fine, but I would never-ever use that! It is soooo easy to make yourself and it tastes so much better – furthermore you know exactly what you have put in it!
And when you have used the time of making this beautiful Bolognese, why not complement it with a homemade béchamel?

You need:
100 gr Butter
8 TBS Flour
1 L milk
1 fresh grated nutmeg
Salt and pepper

The way of doing it, is very well explained here I do not myself used the onion thing – at least not when it comes to lasagna.

And the only thing left is to build up that beautiful lasagna! Remember in between layers of sauce and béchamel to put some grated parmesan-cheese, and to finish of, put a layer of lasagna-sheets on top.

Serve with a nice garlic bread and maybe a salad.

Happy weekend!!

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Published by

rikkelau

Within my family we have always loved food – no exceptions. In this house we live to wine & dine. Wether it’s Italian, the French cuisine, Asian or the Aussie’s BBQ’s, we all got a favourite dish. When I cook, I cook with my heart. On a daily basis I work as a lifeguard, swim coach and assistant consultant at accounting company, further more I’m studying at Aarhus University where I’m about to take a masters degree. As it might appear I’m fairly busy, but one thing will be sure, the food and recipes on this blog is coming directly from the heart!

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