lasagna

this is the routine i usually follow when making lasagna. this recipe produces about 14 portions over 7 containers of 1L. you can freeze any unused portions.

notes on this recipe

cutting ingredients 20 min.
simmering sauce 4 - 5 h.
finishing sauce 20 min.
building 7 lasagnas 20 min.
cooking in oven at 150°C 45 min.
resting/cooling 15 min.

ingredients

for the sauce

units ingredient weight
tomatoes 2000 gr.
carrots 300 gr.
1 cayenne pepper
2 large leeks
2 red onions
7 garlic cloves
6 yellow/white onions
1 can of tomatoes 400 gr.
1 pack of tomato frito 400 gr.
rul gehackt 300 gr.
water 400 gr.
chilli flakes
salt
pepper, herbs

per lasagna

these amounts are what i use to fill one IKEA 365+ 1L stainless steel container.

units ingredient weight
6 Jumbo lasagna sheets
Jumbo "gele rasp"
cheese alternative		 100 gr.
lasagna sauce 500 gr.

execution

  1. cut each tomato into 12 pieces
  2. cut the cayenne pepper
  3. in a large pot (5L+), bring 400g of water to a boil. salt it.
  4. once boiling, add the following to the pot:
    • the tomato pieces
    • the frito
    • the canned tomatoes
    • the chili flakes
    • the cayenne pepper
    • 4 cloves worth of pressed garlic

let simmer gently for about 4 to 5 hours.

before continuing, cut the leek, onions, carrots and remaining garlic. this can be done at any time before the simmering is finished.

  1. lightly sautee the leek, onions, carrots and garlic
  2. add two thirds of the sauteed vegetables to the sauce mixture
  3. puree the mixture
  4. add the remaining vegetables and the rul gehackt
  5. add spices to the sauce as desired. suggestions:
    • (dried) oregano
    • (dried) basil
    • (dried) thyme
    • black pepper