I love having guests. There is no better way to show you care about someone than inviting them to your place and spending time with them. But what I love most about it, is cooking for people.
My favourite thing to cook for guests is lasagne. I have never met anyone who doesn’t love a good lasagne, so it is safe to say, that it will be a hit every single time you make it. It is also my boyfriend’s favourite dish. Unfortunately, it is not the quickest thing to cook, so when I make it, I make a lot and freeze the rest.
To make our favourite lasagne, you need the following ingredients:
- 1 teaspoon of cooking oil
- 1 pound of ground beef
- 1 large onion
- 2 cloves of garlic
- 2 large carrots
- 1 tablespoon of tomato paste
- 1 can of diced tomatoes
- 500 ml of beef stock
- Fresh thyme, oregano, parsley and basil to taste
- Salt and pepper to taste
- 500 ml whole milk
- 150 g of ground parmesan
- 30 g of butter
- 40 g of flour
- Splash of lemon juice
- Nutmeg to taste
- 300 g of dried lasagne sheets
- Ground cheese to top the lasagne
Heat the oil in a large pot and slowly caramelize the onions until they are golden brown. Add the ground beef and carrots and cook until the beef is crumbly. Add the tomato paste and cook until the paste starts to stick to the bottom of the pot. Add the beef stock, diced tomato and finely diced garlic to the beef. Cook on low for several hours. Add the fresh herbs and season with salt and pepper to taste. Take off the heat.
In a small pot, melt the butter and add the flour. Cook the mixture until it starts to turn golden. Add room temperature milk in small portions and mix until there are no clumps left. Season with salt, pepper, nutmeg and lemon juice to taste and cook until the sauce thickens. Add the cheese and stir until its melted.
Put a layer of tomato sauce at the bottom of an oven dish and add dried lasagne sheets on top. Add a layer of bechamel sauce, followed by tomato sauce and another layer of lasagne sheets. Repeat until you are out of sauce. The lasagne should finish with a layer of bechamel. Top the lasagne with cheese and cook it in a 180°C oven for 35 to 40 minutes until the top is brown and crunchy.
Let the cooked lasagne sit for 15 minutes to allow the sauce to thicken up again and serve with afresh salad.