Lasagna
Meat
1 pound (500g) mixed minced meat1 big onion, chopped
3 cloves of garlic, minced
1 28oz can (794g) of chopped tomatoes
1/2 cup (120ml) red wine
2 tablespoon (28g) tomato paste
1 red bell pepper, diced
1 tablespoon (13g) braun sugar
1 tablespoon (15ml) Worcestershire sauce
2 teaspoons ground cumin
1 tablespoon ground paprika
1 tablespoon chili powder
2 tablespoon oregano
chili flakes as desired
salt and pepper to taste
1. heat oil in a large pot, sauté the onion
2. add the meat and brown
3. add garlic, bell pepper, spices, sugar and tomato paste and cook for 5 minutes
4. add wine, Worcestershire sauce and tomatoes, and cook for an 1 hour. Add more water if necessary
Béchamel Sauce
1/4 cup butter (50g) of butter
4 tablespoons (50g) of flour
2 cups (500ml) of milk, heated
pinch of nutmeg
salt and pepper
1 cup (235g) or more cheddar cheese and mozzarella
1. melt butter in a large saucepan over medium heat. Once melted, add the flour and whisk until smooth. Cook for 1 minute. The mixture should have a nice golden color
2. slowly add the warm milk and whisk until the sauce has thickened. The sauce is ready when it sticks to the back of a wooden spoon
3. season with salt, pepper and nutmeg
4. reduce heat and add the cheese. Stir until melted
Assembling
1. cover bottom of a baking dish with a meat
2. cover with pasta sheets
3. add meat and cover with sauce
4. repeat steps 2 and 3 twice
5. top with freshly grated Parmesan cheese and dollops of butter
6. cover with aluminum foil and bake at 375°F (180°C) for 45 minutes. Uncover the last 10 minutes to brown top
