Tuesday, February 16, 2010


Gabon makes us discover new recipes. We are pretty tired of eating the same thing over and over again (chicken with rice chicken with rice and then a bit of rice with chicken), so we've started looking for tasty and not too elaborate new ideas. With this one the tasty part is definitely true. However, "not too elaborate" turns into three hours of cooking. Ladies and gentlemen, I am proud to present Kasia and Jandro's Special Lasagne!

First make the sauce: we just put all the vegetables we have at home (last time: carrots, aubergine, mushrooms, pepper, onion and garlic) and we stew them with minced meat and canned tomatoes until the sauce smells and tastes fantastic. We add basil and other herbs, salt, pepper and the like. It's rather easy, if time-consuming.

Now the part that is a bit more tricky: bechamel sauce. We make it from 1/3 litre of milk, enough flour for it not to be liquid, 25 gramms of butter, nutmeg and pepper. You beat the the milk and flour first (always keeping it on low fire) and then add all the rest, always stirring. That is the most tiring part - it's too hot to make bechamel!

Clearly, to make a lasagne, you need pasta. Even if they say it's not necessary to put it in hot water before it goes in the oven, we do so with the very bottom layer. Otherwise it gets too hard.

Now you only need a dish. Put some butter on the bottom so that the pasta doesn't stick. Then, layer after layer, build your lasagne. Put as much bechamel inside as you can bare.

When you're done, cover the top layer of pasta with bechamel and Parmesan cheese. Cover your dish and put it in the oven for about twenty minutes. A few minutes before it's done, uncover the lasagne (otherwise it will have a lot of water).

And there it is - all done. Do your best to cut it nicely, so that it doesn't fall apart (tricky). Don't forget to enjoy it with a glass of red wine! We recommend the fantastic Ribera del Duero called Condado de Oriza.

Mmmm, lucky me! I still have a piece of lasagne in my fridge!

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