This recipe has been a family favourite for years. I make the sauce Bolognaise ahead and just prepare the Béchamel sauce before the lasagna goes in the oven. By this the preparation time can be reduced to twenty minutes. The baking takes about one hour, so allow enough time before serving.
In a greased casserole dish layer sauce Bolognaise, Bechamel sauce and pasta, about 3 layers. Top layer with both sauces. Bake at 200˚C for 40 min. Top with cheese and bake for 10 min. Let sit for at least 10 min. before serving.
This basic white sauce is the basis for many variations of pasta sauces. Just start with a minced onion and add cooked fish, ham or cheese at the end. It can also be used as a topping on a vegetable gratin.
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 cup whipping cream
- salt and white pepper.
In a sauce pan melt butter. Add flour and sauté for a bit. Stir with a whisk while adding the milk. Let come to a boil, then simmer for 5 min. Add whipping cream and salt and pepper to taste.
This is a recipe that my mom-in-law makes. She picked it up in her favourite cooking show with French chef Paul Baucuse. It is easy to cook, quick to prepare and inexpensive. I have tried a couple of variations by replacing part of the leeks with other vegetables like carrots or squash or a mix of both. All turned out well. Some Wieners cut into cubes make a good meat addition.
- 2 tbsp. butter
- 3-4 leak stalks, washed and cut in thin stripes (discard the upper green parts)
- 4 potatoes, peeled and cubed
- 1.5 l water
- 2 tbsp. sour cream
- 2 tbsp. parsley, minced.
Sauté the leeks and the carrots in butter for 10 min. Add potatoes and water. Boil on high without the lid for 15 min. Season with salt and pepper. Add sour cream and blend everything with a hand blender. Sprinkle with parsley.