This is one of those recipes that is more of a touch and feel than exact measurements… so you have to bear with me on this one *sorry*
As already mentioned… it was a weekend in the Ardennes… and 20,5people in one house (the half = a little minion that I had hoped that I could entice into child labour of washing my car, doing the dishes, etc… but the little tyke was too small and too cute to put into any hard labour… *sigh*)
so what I am about to explain is pretty much based on feeding everyone a small to medium sized portion (as there will salad and breads and a macaroni cheese followed by desserts… not to mention copious bags of crisps AS WELL)….
Fry about 3 containers of pork/beef minced meat in a little oil and 3 crushed garlic cloves until browned… add a bottle and half of passatta (each bottle is about 600-700ml) and a good dash of salt and mixed herbs… and simmer away with a glass of red wine for about 30min (I like to keep it nice and moist… now take your minds out of the gutter… ahum).
In the meantime – start your bechamel sauce, melt butter in another pot and then add about a cup of flour… making a roux and slowly start adding milk (in total about a litre or so… it needs to be a consistency that is thick but still moves… if that makes sense?). Remember to keep stirring or whisking – as it will thicken and you don’t want *lumby sauce*!!
when both of these are ready – you can start layering the lasagna – pasta sheet, mince, white sauce… and again… then finish with pasta sheets and more white sauce… and finally top with cheese (I like to mix cheddar and Gruyère)
These can made a day beforehand and then popped into the oven at 180C for about 30-45min until the cheese is bubbling and golden!
Serve with some garlic bread (if you can handle more garlic)… a green salad….and dig in!