Here’s another one of my world-class recipes, the lasagna “Paradigm Disruptor”.
Ingredients
| 340 g | mozzarella |
| 330 g | lasagna sheets |
For the bechamel sauce:
| 80 g | flour |
| 80 g | butter |
| 500 ml | vegetable stock |
| 500 ml | milk |
| 2 ts | parslay |
| ½ ts | nutmeg |
For the bolognese sauce:
| 265 g | onions |
| 750 g | minced meat |
| 900 g | puréed & diced tomatoes (half and half) |
| 18g | garlic |
| 1 ts | basil |
| 1 ts | oregano |
| 1 ts | paprika |
| ½ ts | pepper |
| 1 ts | salt |
Preparation
Prepare the bechamel and the bolognese sauce, preheat your oven to 190°C and layer the sauces and lasagna sheets evenly in a casserole.
The last layer must be a sauce layer (bechamel or bolognese doesn’t matter) and is topped with the mozzarella.
Bake the lasagna for approximately 30 minutes.