Lasagne

Ingredients for 4 portions

• 1 tbspRapeseed oil
• ½Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 500 gBeef mince
• 400 gCrushed tomatoes
• ≈ 130 mlWater
• 1 tspMexican oregano
• 1Bay leaf
• to tasteSalt
• to tasteBlack pepper
• 12Lasagne sheets
• 230 mlCooking cream
• 190 gCream cheese
• 130 mlMilk
• 250 gChihuahua cheese, grated

Method

1. Heat the oil in a large frying pan over a medium heat and soften the onion and garlic for 3 minutes.
2. Add the mince and fry for about 8 minutes, breaking it up with a spatula, until no longer pink and the liquid has cooked away.
3. Stir in the crushed tomatoes, water, oregano and bay leaf and season with salt and pepper. Simmer the sauce over a low heat, partly covered, for 15 minutes, until thick.
4. Heat the oven to 180 °C. Cook the lasagne sheets in salted water as the packet says, about 8 minutes, and lay them side by side on a clean tea towel so they don't stick.
5. Blend the cooking cream, cream cheese and milk until smooth.
6. Remove the bay leaf. Spread a little meat sauce over the base of an ovenproof dish, about 20 × 30 cm, then layer pasta, meat sauce, cream sauce and grated cheese three times. Finish with cream sauce and cheese.
7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes more, until the cheese is golden and the edges are bubbling.
8. Leave the lasagne to rest for 10 minutes before cutting it into portions and serving.

More recipes

• Picadillo – Mexican minced beef with potatoes and carrots45 min · ≈ $27/port.
• Milanesa de res – breaded beef steaks with salad40 min · ≈ $55/port.
• Bistec a la mexicana – beef with tomato, onion, chilli and potatoes45 min · ≈ $55/port.
• Tacos de bistec – seared steak and onion tacos45 min · ≈ $56/port.