The son's lasagna in the house is probably more for the more advanced, with its lovely taste of truffle and red wine.
Start with the meat sauce:
2 finhakkede løk
1 pk sopp i skiver
600 g karbonadedeig
1 ss tørket oregano
1 ss tørket timian
3 finhakkede fedd hvitløk
2 ts trøffelolje
Red wine until it just covers the patty dough
1/2 fl. kalvefond
1 boks hakkede tomater (helst Mutti)
1/2 glass finhakkede, soltørkede tomater
Salt and pepper
Brown onions and mushrooms. Add patty dough, bay leaves, oregano and thyme. Continue cooking until the patty dough is brown. Add garlic, truffle oil. red wine and veal stock. Let them cook uncovered for approx. 30 minutes, until the red wine has evaporated. Add chopped tomatoes and sun-dried tomatoes. Let it boil for approx. 15 minutes, until it gets a nice consistency. Season to taste with salt, pepper and possibly more herbs.
The white sauce is made as follows:
2 ss smør
2 ss hvetemel
4 dl melk
100 g reven parmesan
100 g reven ost, gjerne vellagret og gjerne flere slag
Melt the butter in a saucepan and stir in the flour. Spe with milk. Boil and let the sauce simmer for approx. 5 minutes. Stir occasionally so it doesn't stick. Stir in the parmesan and season with salt and pepper.
Layer meat sauce, white sauce and lasagne sheets in an ovenproof dish and spread grated cheese on top.
Bake it in the oven at 175 degrees for approx. 45 minutes. Serve the lasagna to your son at home with a good salad.
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