Lasagne al forno by Magnus Nordlander
This lasagna is the best lasagna I have ever eaten. Of course, most of the lasagna I eat is also made by yours truly. The secret is the chanterelles, and now that I've told you, it's not really a secret anymore, is it? Dang.
Ingredients for 6 servings
- 2 onions, finely chopped
- 5 sun dried tomatoes, chopped
- 3 garlic cloves, finely sliced
- 1 1/8 pounds of ground beef
- 14 1/8 ounces of crushed canned tomatoes
- 7/8 cup of dried chanterelles
- red wine vinegar
- 1 ounces of butter
- 1 ounces of flour
- 2 1/8 cups of milk
- 20 lasagna noodles, give or take
- 7 ounces of cheddar cheese, grated
- salt
- black pepper, freshly ground
Instructions
Preheat your oven to 390°F.
Start of by sweating the onions and the garlic in a little oil, in a dutch oven. When the onions are softened and slightly translucent, add the ground beef and the sun dried tomatoes.
While the ground beef is browning, make a béchamel sauce in another pot. Melt the butter and add the flour to make a roux. Let the roux cook for a couple of minutes over low heat, and then add the milk. Allow the sauce to come to a simmer, whisking very often. Season with salt and pepper.
When the ground beef is browned, add the crushed canned tomatoes, the chanterelles and the vinegar. Season with salt and pepper.
In a casserole, layer lasagna plates, meat sauce, béchamel sauce and cheese. For the final layer, skip the meat sauce.
Bake in your oven for 20 minutes or until golden brown and delicious.
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