I personally, enjoy even more to prepare this recipe with spinach-flavored lasagna pasta, but as I can barely find it in the stores, and I'm (still) not very good in making it on my own, I most often use the regular one.
Note that I'm using a 10x30cm bread loaf pan to make 4 servings, so use that or a substitute one, and adjust the pan size according to this if you're making more or less servings.
And these are the ingredients you'll need to make 4 servings of these mouthwatering lasagna:
for the bolognese sauce:
- 300 g minced meat (beef, pork or combination)
- 1 medium-sized onion
- 1-2 garlic cloves
- 1 small carrot
- 600 g ripe tomatoes (OR 500 ml tomato sauce)
- 200 ml red wine
- to taste salt and pepper
- to taste dried basil, rosemary and oregano
- some sugar (if needed)
- 3-4 tablespoons oil
for the bechamel sauce:
- 50 g butter
- 2 rounded tablespoons flour
- 400 ml milk
- to taste salt and pepper
- 200 g feta cheese
- 2 tablespoons grated Parmesan cheese
- 100-150 g Gouda or Edam (or any other yellow cheese that melts easily)
- lasagna pasta sheets (enough to make 4 layers)
- Start with the bolognese sauce. Finely chop the onion, mince the garlic and finely grate the carrot. Peel and chop tomatoes, or you can mince them in a blender.
2. Heat the oil into a deeper pot (so you don't have to change it later, as I did :) ) and add onions. Cook over medium-high fire, stirring often, until soft and lightly browned. Add garlic and carrots and continue cooking for a few more seconds, until garlic releases its distinctive aroma. Add minced meat, 1/2 teaspoon of salt and some pepper and cook stirring occasionally, until meat loses its pink color.
This is how the preparation process look like in a few photos:
5. Now, prepare the bechamel sauce, just before you start assembling the lasagna. In a small pot melt butter and add flour. Stir constantly and fry it until it starts getting a pale brown color. Pour in the milk and whisk to break all possible lumps. Cook the sauce until thick. Remove from fire and add 1/3 teaspoon of salt and some pepper to taste.
You can also do this the easier way, though it's not really the same taste: combine milk and flour until homogenized. Melt the butter and pour in the milk mixture. Cook over medium-high fire, stirring often, until you get a thick sauce. As you can see, this is almost the same as cooking a pudding.
6. And now, it's time to assemble the lasagna. But before doing this, turn on the oven to 250°C. Lightly grease the pan and start layering:
- first layer of lasagna sheets
- 1/4 of the bechamel sauce
- 1/3 of the bolognese sauce
- second layer lasagna sheets
- the second quarter of the bechamel sauce
- the second third of the bolognese sauce
- feta cheese slices
- third layer lasagna sheets
- the third quarter of the bechamel sauce
- the rest of the bolognese sauce
- the last, fourth layer of lasagna sheets
- the last, fourth part of the bechamel sauce
- grated Gouda and Parmesan cheese
Take the lasagna out from the oven and let it stand for 15-20 minutes at room temperature before serving, as it's impossible to cut hot lasagna into pieces without falling apart.
Serve with some fresh salad or mayonnaise.
Enjoy and bon appétit!