INGREDIENTS

INSTRUCTIONS

Fry minced beef in pan until well done. Add tomatoes and onion, then
add spices to taste.  Bechamel Sauce: Attention: as neither my Mom nor
I do measure when  preparing Bechamel Sauce, the above amounts are
rough approximations!  Just be sure you have enough of the sauce when
you do it the way you  like it best. 'Enough' means about one litre of
it, else the lasagna  would come out too dry.  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 and water (in
small amounts) and return to heat. Cook  while stirring constantly,
until the sauce is considerably thick and  smooth.  To prepare the
Lasagna: 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 of four layers of the  stuff, 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).  Try not to gorge the stuff when you pull it out
of the oven, you only  get blisters in the mouth. (I speak of
experience - it's just too  delicious...)  Posted to rec.food.recipes
by hz225wu@unidui.uni-duisburg.de (Micaela  "Stayka" Pantke) on Aug 13,
93.

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