Now that I am actually aware that several of my family members do read my blog, (thanks guys!), I feel like maybe I should make things a little more PG rated. Not that I’m censoring of course, my life is very PG and there isn’t a single drunk photo of my anywhere.
Except maybe Facebook.
But anyways, on to the story of this lasagna.
The first time I ate this lasagna, I had had a lot of….apple juice.
And that apple juice was making me very happy…and chatty…and giggly…and dance-y.
It was just magical apple juice all around.
And so, when I first ate this lasagna I thought it was the golden god of lasagnas. Seriously, it was a legit party in my mouth.
So, when I decided to make it again, I was a little wary. I didn’t have quite as much apple juice on hand and I thought the lasagna might taste a bit, well, different.
But gloriously, it did not.
Apple juice or no apple juice, this lasagna is the bomb.
So I suggest you make it.
This recipe comes from my dear friend Mariann Foll. All the way from Norway, thanks love.
500 g minced beef
1 can chopped tomatoes
1-2 onions, chopped
2 tbsp tomato paste
1 cup water or milk
Salt, pepper, basil (fresh / dried)
Lasagna Sheets (about one 250g box of instant lasagna sheets will do)
250g cheddar cheese
For the White sauce:
2 tbsp butter / oil
2 tablespoons flour
2 cups milk
4-5 tablespoons cheese
A little salt, pepper and dash of nutmeg
Preheat the oven to 225 degrees.
Saute the onions until soft and then add the meat. Continue to cook until the meat has mostly browned. Add the chopped tomatoes, tomato paste and water / milk. Simmer for 10 minutes, and season to taste.
Melt butter / heat oil, stir in the flour and dilute with milk while stirring rapidly. Cook on low heat while stirring. Let simmer for 5 minutes, add the cheese and season to taste.
In a casserole dish, add a layer of meat sauce, then the lasagne sheets and white sauce. Add one more layer of lasagna sheets, another layer of meat sauce and cover with cheese.
Bake in the oven for 30-40 minutes – until the sheets are soft. Leave the lasagna for 10 minutes after baking, so it will “set up” a bit.
Served usually with a salad and garlic bread.