Lasagne
Ingredients
- Ingredients
- 1 kilogram Diced tomatoes
- 2 onions
- 1 garlic clove
- 1 Tbsp vegetable oil
- salt
- freshly ground black peppers
- 400 grams Bacon
- 40 grams butter
- 30 grams Pastry flour
- ¼ l milk
- ¼ l Whipped cream
- 2 egg yolks
- 1 generous pinch ground Caraway
- oregano (about 1 to 2 tsp)
- Basil (about 1 to 2 tsp)
- 100 grams Shredded cheese
- 1 scoop Mozzarella (150 g)
- 500 grams Lasagne noodle
- butter (for the mold)
- Basil (for garnish)
Preparation steps
For the tomato sauce: Peel and chop the onions and garlic. In a large saucepan, heat the oil. Add the onion and garlic and sauté. Add the tomatoes and cook for about 5 to 10 minutes. Season with salt and pepper. Add the oregano, basil and caraway to tastet.
For the béchamel-bacon sauce: Cut about half of bacon slices into thin strips. In a sauté pan, heat the butter, add the bacon strips, and cook until crsip. Stir in the flour and then stir in milk and cream. Bring to a gentle simmer, stirring occasionally, for about 10 minutes quietly. Lightly beat the egg yolk with a little water and stir it into the béchamel-bacon sauce. Do not return to a boil. Season with salt and pepper.
Slice the fresh mozzarella. Cut the remaining bacon into pieces.
Butter a lasagna pan or baking dish and line the bottom with sheets of lasagne. Top with 1/4 of the tomato sauce, then add 1/4 béchamel-bacon sauce. Sprinkle with about 1/3 of the shredded cheese. Repeat this layering sequence twice more. Add a final layer of lasagne sheets. Add the fresh mozzarella slices and top with bacon pieces. Bake in an oven preheated to 200°C (approximately 400°F) for 40 to 45 minutes.
To serve, cut into portions and garnish with basil.
