This is a recipe for twenty portions, two to eat right out of the oven, still bubbling and eighteen to freeze and enjoy later dring these uncertain times.
First blacken 4 red paprikas under the grill.
Chop 4 onions and mince 2 cloves of garlic.
Wash a courgette and halve it lengthwise, then slice.
Fry 1000 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 a about half and hour. Taste and season with pepper and salt.
In the meantime peel the paprikas and cut into strips.
Add to the sauce, with the minced meat and the courgette. Remove the fresh herbs.
Oil a large baking tin (40x 32 x 7 cm) and cover the bottom with lasagna sheets.
Cover with 1/3 of the tomato/meat mix.
Cover that with 400 ml white (Bechamel) sauce and finish with 175 gr grated cheese.
Repeat this 2x. Bake in the oven for 30 mins.
(A Janneke Muileboom recipe)
from simple food, looking good
Corona freezer tip: Homemade lasagna Recipe
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