This week I thought of posting something a little different from the usual – that’s right! FOOD!
Last weekend I had my parents over for lunch, and since everyone is cutting on food intake and calories (hello, COVID), I thought I’d give them something a bit more indulgent. From the depths of my recipe book, came the idea of a creamy lasagna no one can resist. Even if that someone is my dad who is currently struggling with gallstones and is supposed to be on a diet.
As usual, this lasagna recipe is indulgent, decadent, but above everything, delicious. And if you’re usually handy around the kitchen, is not that hard!
- 750 g minced beef
- 12 lasagna sheets
- 400 g tomato sauce
- 470 g creamy lasagna / béchamel sauce
- herbs de provence
- butter or olive oil – to cook the meat
- In a large container, soak your dry lasagna sheets in hot water – it will make it much quicker in the oven bit of the process.
- In a large pot, melt the butter / olive oil, and add the minced beef.
- When the meat is brown all over, season with the salt, pepper, garlic, and herbs de provence.
- Let simmer for some 15-20 minutes. In the meantime, preheat your oven at 180º C.
- Grease an oven tray, just so the lasagna doesn’t stick when serving.
- Working in three layers, lay down 4 lasagna sheets, half of the minced beef, and cover with the creamy béchamel sauce. Repeat this step.
- For the final layer, lay down the remaining 4 sheets of lasagna, and the rest of the creamy béchamel sauce. Spread it evenly on top, and pop in the oven.
- Let cook for 40-50 minutes, or until it’s nice and golden on top.
Here’s my lasagna:
I hope you like this recipe. Please let me know in the comments if you’ve tried it, what you thought, and maybe even send a picture of your lasagna!