Lasagna

After the pasta dough....here is the Lasagnes recipe.
Because it's a bit time consuming, I used 1kg of minced beef and increased the other ingredients accordingly.  I made 2 lasagnes in foil containers in addition to the one I made for dinner (they will end up in the freezer for a later use)

Lasagnes

 Ingredients

        600g of mince beef

        200g of mushrooms

        1 onion

        2 cloves of Garlic

        ½ cup of Beef stock

        ½ cup of Red wine

        30g of Tomato paste

        1 tin of diced tomatoes or 150g of cherry tomatoes

        1 pinch of thyme and 1 pinch of Oregano

        Lasagnes sheets (fresh or dry)

        1/2 cup of fresh basil (torn)

        Grated cheese (Parmesan and or Cheddar)

        ½ litre of Bechamel

­­

How to

Meat: 

Cook the onion, garlic, thyme in a frying pan for a few minutes (until soft) then add the mince beef. Add the red wine, tomato paste, diced tomatoes and beef stock. At last, add the basil.

TASTE and season accordingly.

In a deep oven proof dish, start with a layer of bechamel followed by pasta, then a layer of mince followed by pasta again. Keep going and finish by a layer of bechamel. Sprinkle some grated cheese on top. Cook in a preheated oven (180 C) for about 30 minutes (or when the cheese is golden). Put a knife or skewer through the lasagnes, it shouldn't be any resistance.