Everyone loves lasagna, right? And of course it tastes best if you make it yourself. As with other types of pasta, the sauce plays a crucial role, so it must be spot on. I give you the recipe of my favorite lasagna. No béchamel sauce, but nice cheese.

Lasagna takes time, first to make the sauce and then it can go in the oven for a while. This recipe is not quick, but it is simple and super tasty. So make a large portion so that you can enjoy it again. I always make double, hence a recipe for four people instead of two as usual.

My lasagna

5.0 from 5 votes

Course: Main dishCuisine: ItalianDifficulty: Simple

Portions

–

persons

Preparation time (indication)

hours

Ingredients

2 shallots, chopped
1 knife point chili flakes
1,5 tsp dried Italian herbs
300 gr half-and-half chopped
1 toe garlic, finely chopped
1,5 el tomato paste
1 tsp mustard
125 ml Chianti (red wine)
425 ml passata (ik gebruik die van Mutti)
0,5 beef stock cube
1 splash balsamicoazijn
1 bay leaf
250 gr mascarpone, at room temperature
250 gr fresh lasagna sheets
400 gr chestnut mushrooms, sliced
Taleggio, pecorino and parmesan, as much as you want
Chives, finely chopped into rings

Preparation

Heat olive oil in a skillet or frying pan over medium heat.
Fry the chopped shallots together with the chili flakes and dried Italian herbs.
Add the minced meat and cook until most of the moisture has evaporated (turn regularly), this can take 15-20 minutes.
Add the garlic, cook for a while.
Voeg de tomatenpuree en mosterd toe en bak even mee zodat het ontzuurt.
Deglaze with the Chianti and let it cook until most of the wine has evaporated.
Schenk hier de passata bij.
Verkruimel het halve blokje runderbouillon boven de pan, schenk een scheutje balsamicoazijn bij de saus en voeg het laurierblad toe. Breng aan de kook en laat een half uur op laag vuur sudderen met het deksel schuin op de pan.
Meanwhile, preheat the oven to 170°C.
Remove the lid from the pan and let the sauce reduce slightly, remove the bay leaf, then remove the pan from the heat and let it cool for 5 minutes.
Add the mascarpone by tablespoon and stir until it is dissolved in the sauce.
Season with freshly ground black pepper and salt.
Bouw de lasagne in een ovenschaal op, begin met een dunne laag saus. Daarna hanteer ik de volgorde ‘pasta, kastanjechampignons, pasta’ met tussen iedere laag een hele dunne laag saus. Eindig met een laag saus.
Finish the lasagna with some cheese. Start with the Taleggio, divide some cubes over the lasagna, then grate Parmesan cheese over it and then Pecorino. The Pecorino bakes nicely crispy, hence this order.
Place the lasagna in the oven for 45 minutes, then keep your patience for another 10 minutes and then serve.
Sprinkle the chopped chives over this.
Buon appetito!

Tip

heating up lasagna
Mocht je wat overhouden dan kun je dit laten afkoelen en vervolgens afgedekt in de koelkast bewaren. De volgende dag kun je het in de magnetron opwarmen maar ook in de oven. Dat laatste vind ik zelf het lekkerst. Dek af met aluminiumfolie en schuif de ovenschaal 45 minuten in een voorverwarmde oven (170°C).