Lasagna

Tomato Sauce

  • 500 g minced meat (or smoked tofu) (1)
  • 2 onions
  • 4 cloves garlic
  • 800 g pureed tomatoes
  • 100 ml red wine
  • 2 Tbsp tomato paste
  • 1 Tbsp paprika powder
  • 2 Tbsp Oregano
  • 1 tsp salt or to taste
  • 1 Tbsp pepper or to taste

Bechamel Sauce

  • 4 Tbsp butter
  • 2 Tbsp flour
  • 400 ml milk
  • 1 tsp nutmeg
  • 1 tsp salt or to taste
  • 1 Tbsp pepper to taste
  1. Mince garlic, dice onion
  2. Sautee onion for 3-5min, until transparent
  3. Add garlic, continue sauteeing for 30s, then add tomato paste and minced meat
  4. Fry minced meat until browned, then pour in wine
  5. Reduce wine, then add tomatoes
  6. Simmer for at least 30min, until sauce thickens
  7. Season to taste and set aside
  8. Melt butter in a pan, stir in flour
  9. Add milk and bring to a boil while stirring
  10. Once sauce starts to thicken, season with salt, pepper and nutmeg, set aside
  11. Preheat oven to 180C convection
  12. Alternate adding tomato sauce, bechamel sauce and lasagna plates into a baking pan
  13. Cover with grated cheese and bake for 15-20min, until the cheese has melted

Notes

1. If using tofu, add 1 Tbsp soy sauce when frying

Tags

Italian pasta vegetarian