Homemade cheat lasagne goes much faster than regular lasagne and it tastes just as good as the original lasagne too. The trick is that instead of making two sauces, a meat sauce and a white sauce, I make a sauce that contains elements from both. My thought when I tried it the first time was that it should be mixed in the mouth anyway. My lasagna also has added vegetables. You don't notice anything about these, except that they contribute to the overall taste and make the lasagne healthier (nice for children who think they don't like vegetables). The recipe is suitable for 6 people.
600 g chop dough
2 onions
2 cans or 1 bottle of chopped tomatoes, preferably Mutti
1 tablespoon finely chopped garlic
1 ss oregano
2 bay leaves
1 tbsp thyme
1 tbsp basil
2 tbsp tomato puree
2 cubes with vegetable broth
Freshly ground pepper and salt
1 bag grated carrot and cabbage
3 dl cream
1 ts nutmeg
Lasagne plates
Grated cheese, preferably well stored
Here's how you do it:
You start by frying patty dough and finely chopped onion. Add chopped tomatoes, garlic, oregano, thyme and basil. Add bay leaves, tomato puree, vegetable stock, pepper and salt. Stir everything together and add a bag of grated carrot and cabbage, cream and nutmeg.
If you taste now, you will feel that it is quite sour, so cook for two hours until it becomes rounder in taste and thick as porridge. If you do not have time to wait, you must even out the cornstarch and add sugar.
When you think the sauce tastes good, add it in layers with lasagne plates and grated cheese in a fireproof form. I think it's good with a layer of cheese in between the layers and finished with a layer on top.
I have used parmesan, Jarlsberg, edamer, mozzarella and Norway. Of course, you do not need to use all of these, but it tastes extra good if the cheeses are slightly stored.
Put the mold in the oven at 180 degrees for one hour. I put aluminum foil over the first half hour, so that the cheese does not get too dark. Served with a salad and good bread. Here I have used focaccia.
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