Heike s lasagne with a twist recipe

Heike s Lasagne with a Twist recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
"Heike's lasagne with a twist recipe" is a delightful twist on the classic Italian dish. This recipe takes the traditional lasagne and adds a unique twist to make it even more delicious. With layers of rich tomato sauce, creamy b�chamel, and a medley of flavorful ingredients, this lasagne is sure to impress. Whether you're hosting a dinner party or simply craving comfort food, this recipe is a must-try.

Keywords: lasagne, twist, recipe, Heike, delicious.

Heike s lasagne with a twist recipe details

Heike s lasagne with a twist recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

	For the meat sauce:
1 large	onion, chopped
2 clove(s)	garlic, crushed
250 g	rindless streaky bacon, finely chopped
some	cooking oil
600 g	minced beef, lean
1	carrot, peeled, finely chopped or coarsely grated
2 stalks	celery, finely chopped
1 large can(s)	Italian tomatoes (410g), chopped
25 ml	tomato paste
250 ml	red wine
250 ml	beef stock
1	red chilli, seeded and finely chopped
some	fresh basil, chopped
some	fresh thyme, chopped
some	fresh oregano, chopped
some	fresh italian parsley, chopped
1 sprig(s)	fresh rosemary, chopped
250 g	lasagne sheets, green or white
	For the white sauce:
100 g	butter
125 ml	flour
800 ml	milk
125 g	cheese, grated
	nutmeg, grated, to taste
	salt and pepper to taste
125 g	cheese (mozarella or gouda), grated, for sprinkling

Instructions

Meat sauce:
Fry bacon, onion and garlic for about 5 minutes. There should be enough fat from the bacon, otherwise add a bit of oil. Add the mince and fry until nicely browned, break up any lumps with a fork. Now add the rest of the ingredients except the herbs.

A note on the stock and herbs:
If it’s commercial stock it is bound to contain a lot of salt, if it is homemade stock you may want to add some salt to taste. Herb quantities are a guideline only, as that really depends on individual tastes. I use a little bunch of each and 1 sprig of rosemary. The meat sauce should simmer for about 90 minutes; add half the herbs after about half an hour. Add the rest before you assemble the lasagne. Make sure the sauce is quite sloppy, the lasagne sheets need liquid to absorb. If necessary add a bit of water during cooking.

White sauce:
Melt butter in a saucepan, stir in the flour (use a whisk) and then gradually add the milk, beating with the whisk until the mixture is smooth and boiling. Stir in the cheese and seasoning. A note on the cheese, I use 1/3 nicely aged parmesan and 2/3 gouda. I don’t like using cheddar as it’s too greasy when melted, but Mozzarella also works fine. No need to boil, just let the cheese melt.

To assemble:
Butter a lasagne dish and spoon in a layer of meat sauce (remember to add the other half of the herbs), then lasagne sheets, then white sauce, lasagne sheets, meat sauce etc. Finish with a layer of white sauce. The number of layers depends on the size of the dish. Sprinkle with the rest of the cheese.

Let the dish stand for at least 30 minutes, then bake in a pre-heated oven (180 degrees C) for about 40 minutes.

Let the lasagne stand for 10 minutes before serving.

Hints & Tips:
When you taste the meat sauce, the chilli may be quite strong, the end result is not, as the lasagne sheets and white sauce are quite bland.

For a variation, replace the beef mince with ostrich mince and the bacon with chicken livers – seriously yummy!

Serve with a salad.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a