Corona cooking : Homemade lasagna

Pre-heat the oven at 220° C (for dried lasagna sheets) or 180° C (for fresh sheets).

This is a recipe for seventeen portions, two to eat right out of the oven, still bubbling and fifteen to freeze and enjoy later during these uncertain times. Or...to give away!

First blacken 4 red paprikas under the grill.

Chop 4 onions and mince 2 cloves of garlic.

Wash 2 courgettes (preferably one green and one yellow) and halve them lengthwise, then slice. 

Fry 1500 gr minced meat (half beef, half pork) in 2 batches, seasoned with 1 tsp nutmeg, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cove powder, 1/2 tsp black pepper and 1/2 tsp salt.
Set aside.

Sweat the onion and garlic, then add a bottle of tomato pasata, a can of diced tomatoes, a tbsp tomato paste, and a bouquet garni (fresh thyme, marjoram, rosemary) and let it stew for 30 mins. Taste and season with pepper and salt.

In the meantime peel the paprikas and cut into strips.

Remove the fresh herbs from the sauce, add the paprika strips, with the minced meat. 

Oil a large baking tin (40x 32 x 7 cm) and cover the bottom with 8 lasagna sheets.

Cover with 1/3 of the tomato/meat mix.

Then 1/3 of the courgette slices.

Cover that with 400g white (Bechamel) sauce and finish with 150 gr grated cheese.

Repeat this 2x (but on the 2nd layer add slices of 2 celery sticks with the courgette)

Then bake in the oven for 30 mins.

(A Janneke Muileboom recipe)

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< Put the frozen package in a 180°C   
   oven for 50 mins to get this result