Lasagna
I learned this lasagna from my mom-in-law. She taught me how to make it. When I was in Accra City, I tried to make on my own. It was successful and She is very proud of me. Lasagna is the meal that we used to prepare often at home in Germany. It is one of the family favorite meals.
Notes. Lasagna could be prepared either only with vegetables or only with meat. It is on your preference.
Ingredients
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Meat Sauce:
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500 gr minced meat (beef/chicken/pork-your choice)
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75 gr green celery - sliced/grated
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50 gr carrots - cubed/grated
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50 gr zucchini-sliced/grated
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75 gr onion - sliced/grated
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250 ml tomato puree
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50 ml red wine (optional)
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200 ml chicken stock / water
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25 gr garlic (optional)
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1 tbsp Salt
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1 tsp Pepper
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pinch Dried oregano
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pinch Dried thyme
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1-2 pcs Bay leaves
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3 tbsp cooking oil
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100 gr Butter
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4 tbsp All purpose flour
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300-400 ml Milk
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1 tsp Salt
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1/2 tsp Pepper
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1/2 tsp chicken powder
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pinch nutmeg powder
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10-12 pcs Lasagna
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1 ltr boiling water
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50 gr grated parmesan cheese (garnish)
Cooking Instructions
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1
Prepare the meat sauce: slice the vegetables, onions.
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2
Heat a pot with 3 tbsp cooking oil. Add in the onions and garlic. Stir it for 2 minutes until it gives good fragrance.
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3
Put in the sliced vegetables (celery, carrot, zucchini). Stir it evenly for 3 minutes.
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4
Put in the minced meat into the mixture. Stir it evenly with the vegetables. Cook it until the meat is well cooked for 5 minutes.
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5
Add in the red wine if you do use it. Let it evaporate for 5 minutes. (Omit/skip this step if you do not use it)
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6
Add the tomato puree and chicken stock/water. Mix them well together.
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7
Add the seasoning: salt, pepper, dried oregano, dried thyme, bay leaf. Let it cook until the sauce thicken. Keep stirring it to avoid the bottom of sauce get burned.
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8
After it is thickened, keep the sauce aside.
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9
Prepare a pot with 1 liter boiling water - Cook the lasagna pasta to half cooked in order to ease the baking process later on. The cooked pasta has to be transferred to the cold water to stop the cooking process. Cook 3-4 pieces once in a pot to make us easier to remove the pasta out, because the pasta can stick each other.
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10
Lay the cooked pasta on the clean kitchen towel so it will not stick each other.
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11
We are now half way through the cooking process. Let us prepare the bechamel sauce.
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12
In a small pot or sauce pan, heat/melt the butter, lower the heat and add the 4 tablespoon all purpose flour. Stir it to mix with the butter.
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13
In a batch, slowly add the milk and mix them well with the whisk. Keep whisking it to avoid the bottom part got burned. Cook it in the medium heat. Add the milk again and keep whisking.
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14
If the bechamel sauce is too thick, you may add another 50 ml milk and whisk it again.
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15
Lower the heat, give the sauce taste with salt, pepper, chicken powder and nutmeg powder / grated nutmeg.
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16
Switch off the heat and keep it aside.
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17
Assembly time: Get your baking bowl, or any bowl that reheatable in high heat oven. Smear your bowl with butter/margarine.
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18
Place the cooked pasta in the bottom of the pan, add a laddle of meat sauce on it, a laddle of bechamel sauce, evenly spread out on the pasta.
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19
A layer is done, keep adding the layer of pasta, meat sauce and bechamel sauce.
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20
At the last layer of lasagna, spread more bechamel sauce on it and cover it with grated parmesan cheese.
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21
Place in the lasagna in the oven and bake it for 15 minutes with 175 C to 200 C depends how big your lasagna.
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22
Remove it your lasagna, becareful it is very hot. Slice it out and enjoy your lasagna.
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