Monday, 6 April 2015



  • bark for lasagnas
  • 300gr cheese
  • 100gr parmesan

For bolognese sauce:

  • 500gr minced beef meat
  • 500ml  tomato juice
  • 1 spoon of tomato puree
  • 10gr  oregano
  • salt,pepper and basil (optionally)
  • 80gr carrot 
  • 80gr celery
  • 100gr onion
  • 2 small green peppers

For bechamel sauce:

  • 60gr butter
  • 70gr flour
  • 1l milk
  • salt,pepper and nutmeg (optionally)


Bolognese sauce:-Heat the oil and add mixed vegetables (celery, carrots, onions) in it .Let it simmer a little and after a few minutes add the minced meat. When the meat is half cooked add the tomato juice & tomato puree and cook it for another ten minutes, then add the green peppers chopped into cubes and spice it up .. Cook that until it's all nicely combined.

Bechamel sauce:-Melt butter, add flour and stew it. Then pour the milk and cook it until desired consistency. Spice it and start preparing lasagna.

Stacking lasagna:-At the bottom pour a little Bechamel sauce, over that put row of bark and then again Bechamel. Sprinkle that with parmesan and cheese and put a new row of bark. Over that pour Bolognese sauce and sprinkle it with parmesan and cheese. Line it up until the baking sheet is filled. As a last layer put Bechamel sauce and put remaining cheese.-Bake on 220 degrees, 30 to 40 minutes.

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