Homemade lasagna is, I would say, the most repeated dish in this household. For a long time there was Lasagna-Thursdays, but I kinda fell out of the habit. Time to rekindle!! Oh-la-la-la-la-la-Lasagna!

I am not the kind of person that puts carrots and a lot of other veggies in my lasagna, I kinda like it simpler. But believe me, this one doesn´t in any way lack flavor!

Ingredients for a typical lasagna size dish:

Meat sauce

  •  0.5 kg ground meat (I prefer to use pork or a mix between ground beef and pork – trust me on this one, the pork adds a gentle sweetness that just goes so well with the lasagna)
  • 1 can of chopped tomatoes
  • 1 clove garlic, very thinly sliced
  • 1/2 onion, finely chopped
  • a squirt or two of ketchup
  • a handful of herbs if you have some handy (basil, oregano or thyme would all do)
Bechamel sauce
  • ca. 100-150 g butter
  • 2 TS flour
  • 6-7 dl whole milk
  • ca. 2 ts salt
  • ca. 1 ts ground nutmeg
  • lasagna noodles  (the Norwegian ones don´t need any soaking, but I know that several American brands do, so make sure to read the instructions)
  • shredded parmesan
  • shredded cheese (like mozzarella, Jarlsberg or other cheese that melts nicely)
  • 1/2 kg kjøttdeig (helst av svin)
  • 1 boks hakkede tomater
  • 1 fedd hvitløk, skåret i løvtynne skiver
  • 1/2 løk, finhakket
  • litt ketchup
  • 1 neve urter (basilikum, oregano eller timian – alle går fint)
  • 100-150 g smør
  • 2 ss hvetemel
  • 6-7 dl helmelk
  • ca. 2 ts salt
  • ca. 1 ts revet muskatnøtt
  • lasagneplater (de fleste norske merkene trenger ikke å ligge til bløt, men for sikkerhetsskyld les på pakken…)
  • riflet parmesan
  • riflet hvitost (gjerne mozzarella eller Jarlsberg)
Start by sweating the onion and the garlic in some oil over medium heat. When they are starting to turn a little translucent it is time to add the meat. After the meat is browned, add the tomatoes, ketchup and the herbs. Turn off the heat.

Now it is time to make the Bechamel sauce. Melt the butter in a pot. Add the flour and let it sizzle for a couple of seconds before adding (most of the) milk. It will thicken quite fast, so make sure to stir constantly. Bring to a boil before turning down the heat. The sauce should now be thick enough to coat a spoon. Add some more milk if you need to.

Season with salt and nutmeg.

I could eat a few spoonfuls of this sauce. Mhm, yes I could! Now start layering the lasagna. The order goes like this:

  1. a ladle of Bechamel sauce
  2. lasagna noodles
  3. another ladle of Bechamel sauce
  4. a ladle of meat sauce
  5. parmesan
  6. lasagna noodles
  7. Bechamel sauce
  8. meat sauce
  9. parmesan
  10. lasagna noodles
  11. Bechamel sauce
  12. meat sauce
  13. cover with the shredded mozzarella (or whatever cheese you chose…)

Bake in the oven at 200 degrees Celsius / 400 degrees Fahrenheit for about 20 minutes. The cheese should be nicely melted by now. This next step is important: let the lasagna sit for 15-20 minutes before serving! This will be enough time for the lasagna to “set” and also you won´t burn the tongues of your dinnes guests. We all know that that´s just mean.

Serve alone or with good bread and a salad. And some red wine of course. I made garlic knots the last time I had lasagna. They turned out pretty good, I will share the recipe of those some other time.

Enjoy a wonderful and hearty Italian meal!

Smooches, Karen


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