• 12 lasagna noodles, cooked
  • 1-2 pkg processed cheese slices
  • Sauce Bolognese (see below)
  • Bechamel Sauce (see below)
  • Butter


Serves 4. Sauce Bolognese: 500g minced beef 1 can (400g) tomatoes 1 small onion, finely minced salt, pepper, thyme, oregano (to taste) Fry minced beef in pan until well done. Add tomatoes and onion, then add spices to taste. Bechamel Sauce: 4 tblsp butter 6 tblsp flour 1 litre milk salt, pepper to taste Melt butter over low heat, then add flour, salt and pepper. You have to stir it until well blended, then remove the pan from heat. Now stir in milk (in small amounts) and return to heat. Cook while stirring constantly, until the sauce is considerably thick and smooth. We have four small souffle forms, so we prepare four small Lasagna pieces. If you only have only one big souffle form you have to lay the noodles, sauces and cheese in the one form. It doesn't matter if you have three or four layers, just be sure that you distribute everything evenly. The below instruction is for four small forms. First, oil souffle forms. The first layer should be a little bechamel sauce on which the first lasagna noodle is placed. Cover this with Sauce Bolognese, which should be topped with cheese slices and further Bechamel Sauce. On this the next Lasagna noodle is placed. Repeat procedure until you used up all noodles, sauces and cheese. Be sure to have a layer of Bechamel sauce on the top! When ready, put the forms into the oven and bake 25-30 minutes at 180 degrees Celsius (356 degrees Fahrenheit).

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