Yes it’s possible to make light lasagna that are tasteful and very good even without béchamel and without a lot of cheese :-) the secret is to serve immediately when out of the oven! They can be served one or two days after but they lose their moist of the first day :-) this dish is very good and so light that you will be surprised :-) Your turn to play :-)
In two words:“…they will be pleasantly overwhelmed from the abundance of your home; and you will make them drink in the torrent of your splendor”.
To Start...
difficulty – easy
preparation– 5’
cooking - 15’ (for the sauce) + 30’ (for cooking the lasagna)
serves - 2
To Sum-up...
Ingredients
- 200gr ground beef
- 100ml of tomato puree
- ½ onion of medium size
- 1 medium size clove of garlic
- 250ml of hot water
- 3 allspice or a bit more of the Grec spice μπαχάρι)
- ½ teaspoon of fleur de sel or coarse salt
- 10 turn mills of Kampot black pepper
- 1 small bay leaf
- 2 teaspoons of olive oil
- 3 lasagna sheets that are not pre-cooked
- 40gr of French Comté cheese or gruyere cheese, or even 60gr for a more moist result but a bit more heavy in fat
- 2 teaspoons of grated parmesan cheese
Steps
- Preheat the oven at 180°C
- Peel and chisel the onion
- Peel and press or finely dice the garlic in small cubes
- Heat-up a casserole
- Stir in the onion to evaporate its humidity
- Add the olive oil and stir in the onion until it becomes a bit brown
- Add the garlic and stir in with the onion
- Add the ground beef and stir until there is no more water
- Add tomato puree and stir
- Add the hot water and stir
- Add salt and pepper, the allspice berries and the bay leaf and then stir one last time
- Put the lid on and cook for 15’ in medium heat; at the end of cooking there shouldn’t be left much water
- Add 2-3 drops of olive oil in a small plate going into the oven
- Place half a sheet of lasagna
- Add some sauce and spread some comté cheese or gruyere cheese
- Repeat this 3 times and add some comté or gruyere on top of each layer
- At the last layer of sauce, spread 1 teaspoon of parmesan per serving
- Cook into the oven for 30’
- Let it cool a little bit and serve with some salad!
- Enjoy!
o-o C'est si bon ! o-o
