Improv-Lasagne

A community recipe by annm

Not tested or verified by Nigella.com

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Introduction

I made this on a wednesday evening when I actually ment to make eggplant parmesan, but store was out of eggplant, so bought some courgette and minced meat instead. Boyfriend and guest both liked it (and me too, actually), so here's the recipe.

Ingredients

Serves: 3

Metric Cups

For the Tomato Sauce

300 grams minced beef
2 cans tinned tomatoes
1 medium onion (chopped)
2 cloves garlic (chopped)
1 red pepper (diced)
1 teaspoon fresh basil
1 teaspoon oregano
1 teaspoon sugar
1 tablespoon balsamic vinegar
1 pinch of salt
1 pinch of pepper
red chillies (to taste)

For the Bechamel Topping

50 grams butter
50 grams flour
400 millilitres milk
1 pinch of salt
1 pinch of pepper
nutmeg
1 courgette (thinly sliced)
250 grams mozzarella (thinly sliced)
grated Parmesan (or gruyere for topping)
fresh basil (optional)

For the Tomato Sauce

11 ounces ground beef
2 cans tinned tomatoes
1 medium onion (chopped)
2 cloves garlic (chopped)
1 red bell pepper (diced)
1 teaspoon fresh basil
1 teaspoon oregano
1 teaspoon sugar
1 tablespoon balsamic vinegar
1 pinch of salt
1 pinch of pepper
red chiles (to taste)

For the Bechamel Topping

2 ounces butter
2 ounces flour
14 fluid ounces milk
1 pinch of salt
1 pinch of pepper
nutmeg
1 zucchini (thinly sliced)
9 ounces mozzarella (thinly sliced)
grated Parmesan (or gruyere for topping)
fresh basil (optional)

Method

Improv-Lasagne is a community recipe submitted by annm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Tomato-sauce:

In a big pan melt a little butter (or use olive oil) and fry the onion and garlic until they've softened a little.

Then add the red pepper and the minced meat and let fry until the meat is browned. Add the tomato's, dried basil and oregano, balsamic vinegar, sugar, salt, pepper and sambal oelek (to taste).

Bring to the boil and then let it simmer until the sauce has the right consistency. Taste it again and correct the seasoning as you see fit.

BÃ©chamel-sauce:

melt the butter in a saucepan Add the flour and let it bake for a couple of minutes (until it smells like biscuit).

Add the milk and stir well, bring to the boil and let it cook for a couple of minutes.

Add salt, pepper and nutmeg to taste Fry the courgette in a frying pan adding a bit of pepper and salt.

Now start assembling the lasagne: I started of with a layer of bÃ©chamel, then some pasta sheet followed by a layer of tomato, then the courgette and mozzarella, again a bit of bÃ©chamel, pasta and the last layer has to be tomato, then sprinkle the cheese on top an put in the oven (preheated at 200Â°C) for about 30 minutes. Enjoy!

Tomato-sauce:

In a big pan melt a little butter (or use olive oil) and fry the onion and garlic until they've softened a little.

Then add the red bell pepper and the minced meat and let fry until the meat is browned. Add the tomato's, dried basil and oregano, balsamic vinegar, sugar, salt, pepper and sambal oelek (to taste).

Bring to the boil and then let it simmer until the sauce has the right consistency. Taste it again and correct the seasoning as you see fit.

BÃ©chamel-sauce:

melt the butter in a saucepan Add the flour and let it bake for a couple of minutes (until it smells like biscuit).

Add the milk and stir well, bring to the boil and let it cook for a couple of minutes.

Add salt, pepper and nutmeg to taste Fry the zucchini in a frying pan adding a bit of pepper and salt.

Now start assembling the lasagne: I started of with a layer of bÃ©chamel, then some pasta sheet followed by a layer of tomato, then the zucchini and mozzarella, again a bit of bÃ©chamel, pasta and the last layer has to be tomato, then sprinkle the cheese on top an put in the oven (preheated at 200Â°C) for about 30 minutes. Enjoy!