Main
Forest Lasagna
1 h 15 minServes 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minForest Lasagna
what you need
Ingredients
lasagna sheets (dried or fresh)Grains250 g
ground beef (browned)Other500 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
tomato sauce (passata or crushed tomatoes)Pantry700 ml
olive oilPantry30 ml
saltSpices8 g
black pepper (freshly ground)Spices3 g
dried oreganoSpices4 g
mozzarella (grated or torn)Dairy300 g
parmesan (finely grated)Dairy80 g
butter (for the béchamel)Dairy50 g
flour (for the béchamel)Pantry50 g
milk (warm)Dairy500 ml
per serving
Nutrition
491kcal
- Carbs
- 41 g
- Proteins
- 28 g
- Fat
- 24 g
step by step
Method
- Step 1
Light the fire and prep
- Set up a fire or stove and place a large pan over the heat.
- Chop the onion and mince the garlic.
- Step 2
Cook the meat sauce
- Heat the olive oil in the pan and soften the onion until translucent.
- Add the garlic and cook until fragrant.
- Add the ground beef and brown it, breaking it up with a spoon.
- Pour in the tomato sauce, season with salt, pepper and oregano, and let it simmer.
- Step 3
Make the béchamel
- Melt the butter in a small pan.
- Whisk in the flour and cook for a minute to make a roux.
- Gradually pour in the warm milk, whisking constantly until thick and smooth.
- Season with a little salt and pepper.
- Step 4
Layer the lasagna
- Spread a layer of meat sauce in the bottom of a deep pan or dish.
- Top with lasagna sheets, then béchamel, then meat sauce and a sprinkle of mozzarella.
- Repeat the layers until the ingredients are used up, finishing with béchamel, mozzarella and parmesan on top.
- Step 5
Bake over the fire
- Cover the pan and cook over the fire or in a hot oven until the pasta is tender and the top is bubbling and golden.
- Let it rest for a few minutes before slicing.