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How to Make Lasagna Just like Rich!
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust—rooted in family tradition and featured in her cookbooks.
"How to make lasagna" was on my to-do list yesterday . . .
That's how my son, Rich, started his email home to me today.
To check out why this seemingly non-German meal finds it's way onto a German recipe website, check out his Rich's Meals page. I'm just going to copy and paste his email below. That way you'll see exactly what he did and why.
Rich's email: How to make Lasagna
G'morning,
Had to pass this recipe on . . . "How to make Lasagna" was on my to-do list yesterday, so I attempted it came out with a resounding success. Combining two other recipes and a few 'seems like a good idea'. Would've sent a photo but didn't think of it until after we ate it.
Beef Bolognese:
- 1 medium onion
- 1 red pepper
- garlic - as much as you like, I used 7 cloves
- 500 gram beef mince (just over 1 pound ground beef)
- 3 medium carrots
- 4 tablespoons of Worcestershire sauce
- 500 ml red wine (or water, or combination of both) (2 cups)
- 400-gram tin of chopped tomatoes (just under 2 cups)
Grate onion and garlic so it resembles a paste. Add to a large fry pan on a medium heat with oil. Add grated carrots and finely chopped red pepper. Season with herbs (such as oregano, basil, sage...whatever's to your taste), salt, pepper and the Worcestershire sauce.
After 5-7 minutes, or until it's heated through, make a well in the middle of the pan and add the beef mince. Once the meat starts to brown mix thoroughly then add the wine/water and chopped tomatoes. Let simmer for 1.5-2 hours stirring every so often. You made need to add a little wine/water if it's evaporating too fast. Ideally, the longer it cooks, the better it tastes.
Cheese Sauce:
- 30 grams flour (1/4 cup)
- 30 grams butter (1/8 cup)
- 300 milliliter milk (1 1/4 cups)
- 70 grams grated Cheddar cheese (about 3 ounces)
- 30 grams grated Mozzarella or Parmesan cheese (about 1 ounce)
Melt the butter in a saucepan and the flour while stirring to form a paste. Once mixed, add the milk a third at a time whisking constantly to keep any lumps from forming. Season with salt and pepper. Once heated through, add the cheese and stir until smooth.
Filling:
Whatever veg you like really. I used 1 courgette (zucchini), 1 large onion, 7 - 8 regular mushrooms. Simply chopped and fried off in a little oil.
Layering as you like. For mine I used a medium-sized casserole dish coated with a thin layer of olive oil. Laying the lasagna sheets on bottom with the first layer using half of the mince. For the second layer, pour out the fried veg and most of the cheese sauce. The third layer is the rest of the mince with the remaining cheese sauce spread over the top of the lasagna sheets. Adding a generous helping of grated mozzarella and a large pinch of whatever herbs you used for the mince. Depending on what type of lasagna sheets you've used will affect the cooking times. Looking back, I perhaps would have par-boiled the sheets for 5mins first as it was a little too al dente for my taste. I baked it at 200C (400F) degrees for 30 minutes.
Rich
xx
I'm surprised at how "British" he's sounding. Living across the "pond" is certainly making an impact on him. The bracketed italics are my additions for the non-British among us!
From Oma's heart to your table
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Comments? Questions?
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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
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