INGREDIENTS

INSTRUCTIONS

SAUCE BOLOGNESE
SPICES TO TASTE
BECHAMEL SAUCE
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.

A Message from our Provider:

“Only with Jesus can you reach your full potential”