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Best Homemade Lasagna Recipe
Hello everyone! I was so optimistic the day before yesterday about being productive and I threw that right out of the window by forgetting to write a recipe for yesterday... Of well, I remembered it for today at least. I'm afraid today has been boring so I won't waffle on.
This recipe comes courtesy of my wonderful boyfriend who made this delicious recipe for me in our second year of university and the first year of our relationship. If I wasn't madly in love with him before, I certainly was after he served it to me. I cannot begin to say how grateful I am that he cooks, I think it's one of the most important skills to have and I will most definitely be teaching it to any future children regardless of gender, no matter what you think of traditional gender roles, you cannot do what needs to be done if you have starved to death. If that even makes sense. Obviously, I love my boyfriend for plenty of other reasons, but I have been watching a lot of wife swap and not being able to cook is a common theme...
Anyway, this recipe serves around 6 people so be careful not to pick too small a dish, it also takes a long while to make, so if you're in a hurry or if you are a very busy person, I'm afraid to say that this may not be for you. However, if this sounds good then absolutely go for it, it is great! As for sides, I am not the kind of person who serves lasagna with a side, but if you are then I would probably suggest garlic bread and a little side salad, perhaps with some rocket.
As always, I hope you like this recipe. If you do, please send me a message saying how you cooked it!
Ingredients
- 500 grams beef mince
- 500 grams pork mince
- 1 beef stock cube, in 500ml of boiling water
- 2 large carrots
- 2 sticks of celery
- 1 large onion
- 3 cloves of garlic
- lasagna sheets
- 1 jar of bechamel sauce
- herbs
- 2 cans of chopped tomatoes
- oil
- 1 large bag shredded mozzarella
- 1 cup red wine
Instructions
- Finely dice the onion, garlic, carrots and celery. Then, heat a large and deep saucepan with a shot of oil and add the pork mince, when it colours, add the vegetables. Once this is all done, replace it with the beef mince and allow to brown and get crisp in places.
- After the beef has cookes, put the pork and vegetables back into the pan and add the chopped tomatoes. After five minutes, add the red wine and beef stock in the pan. Let the mixture boil then reduce to a low heat to gently simmer for 90-120 minutes.
- Now, preheat the oven to 180C. Once the mixture has reduced, assemble the lasagne in the following order: mixture-bechamel-mozarella-pasta sheet-repeat. The final layer of the dish is finished once topped with the remainder of the bechamel and the remainder of the cheese.
- Bake in the oven for around 30 minutes. This dish serves 4 to 6 people
