oky, bben46 you might try this out tomorrow then... Kay this is another that some of my friends have already (now this is a lunch recipe ) SilverDNA's Lasagna! Classic version. Shopping list: 500 gram minced Meat Lasagna noodles (how many you need depends on the casserole form you are using. (I need for mine 6 plates) A package Crème fraiche A Tube/Package Tomato paste or much better Strained tomato 1 to 2 carrots An onion 1 to 3 garlic toes (depends if you like them or not, If you don't like them replace them with half a bunch of chives) 250 gram slices of Edam cheese. (I've never tried it with Mozzarella, but I soon will find out, but I think I'll need 300 to 350 gram of that, because I have to make the slices then bigger. so consider that a option worth of experimenting with.) Some oil (Olives would be best, but other oil works as well) 5 to 20 gram (depends on how much you like to spice this up) Oregano and Basil (fresh but it works with dried as well as I found out not long ago) and Pepper would be normal to spice this, but I use a knife tip of curry, paprika and a little bit cumin traditionally. (If someone doesn't like cumin leave it away) Kitchen ware "minimal" to use in work process: an Oven a casserole form a baking tray a pan a cutting board and sharp knife a butter knife preparation: -washing the carrots with water and then peel the outer skin of either with a knife or with a peeler. Now cut the carrots in smaller pieces as you like. (I prefer to have them crispy so I try to make the pieces a little bit more bigger by cutting them to about half a centimeter dice.) - heat up the oven to about 175° to 180° Celsius. (I use a rather old electrical oven (10 years), so this recipe would work on a electrical oven, please keep this in mind, when using a ventilated oven.) -peel the onion and cut them in very small pieces. (As small as you like) -do the same with the garlic toes or the chives (The garlic toes are better to peel by flatten them using the flat side of the knife 1st.) if you I have found a workaround for the watering of noodles which is in this recipe. So you can chose to water them or don't, It makes no difference for me if else send me a note. -Use a butter knife to spread the Crème fraiche on the noodles and put a slice of Edamer cheese above the Crème fraiche of each noodle plate. (that is the way around the watering of the noodles.) The Frying: (Oh yhear! I like this most. When the aromas start to fill the kitchen.) Get a little oil in the pan and start to fry the onions and the garlic until the onions become a glassy look (sorry I don't know how to translate this) (if you don't use garlic, but chives you can add the chives with the oregano and basil) then Add the minced Meat and fry it until there are no red spots on it and then add the carrots and the Tomato paste/Strained tomato then stir this slowly for about 1 to 4 minutes. (depends on the stove you use) Add then (chives pieces) the oregano and basil(cut this very shortly before adding) and the rest of the spices. Stir this up good and take it from the stove. Now we layer it all in the casserole form. I start always with the "cheesed creamed noodles" as the first layer then a layer of the pan and again a layer of the "cheesed creamed noodles" until I finish this with with the last layer of "cheesed creamed noodles" (In my casserole form I have at the end 3 layers of noodles separated by the meat.) (noodles side down always please.) Now put the full casserole form on a baking tray and put it in the middle of the oven for about 20 to 25 minutes (remember please that I'm using a non ventilated electric oven and that a ventilated would need a shorter time and temperature.) After you take it out of the oven let it rest for about 5 minutes to cool down (a good time to preprepared the table) Enjoy your meal I hope my translation is ok and you can understand what I'm doing.
