The Easy Béchamel Sauce:
- 3 spoons of flour
- 75cl of milk
- 100 g of butter
- Bouillon (optional)
It all starts with the Béchamel. This sauce looks so complicated to do, but it couldn’t be easier if you follow my mum’s recipe
1- Add 3 spoons of flour to the cold milk, whisk together.
2- Put on medium heat and add the butter and the Bouillon. Keep whisking until the béchamel becomes creamy.
Leave it aside to get cold.
The cheeky ingredient: Add a spoon of cream cheese when the béchamel is done to give it even better texture!
The Red sauce:
- 2 Medium sized Onions
- 1 Garlic
- 500 g of Mince Meat (If you are vegetarian, you can replace it with difference vegetables like courgettes, carrots etc..)
- 2 Cans of peeled or chopped tomatoes or tomato sauce (400g each)
- Salt & Pepper (black pepper preferred)
- 10 Cherry tomatoes (optional)
- 2 Carrots (optional)
- Bouillon (optional)
1- Cut the onion and garlic in very small pieces and fry them with a vegetable oil.
2- Add the mince meat and the pepper and keep stirring until the meat is thouroughly cooked.
3- add the chopped carrots and the cherry tomatoes.
4- Add the 2 cans of peeled tomatoes and 1 glass of water. Add the bouillon.
5- Keep on the hob for 15 minutes for the sauce to thicken slightly.
- Lasagna sheets
- Emmental cheese sliced or grated
- Black Pepper
- Buffalo mozzarella (optional)
- Parmesan (optional)
- Nutmeg (optional)
In order to cook the lasagna with your children, make sure that the Béchamel Sauce and the Red Sauce are both cold before your start “building your lasagna”.
Use a roasting dish like a Pyrex rectangular dish.
1- Add some red sauce in the bottom of your dish.
2- Add lasagna sheets to cover the whole surface, add some Red sauce on top of the sheets to cover them fully and then some Béchamel Sauce: no need to cover fully with Béchamel sauce, just a couple of spoons will do.
3- Repeat step 2 until your dish is nearly full.
4- Make sure the last layer of béchamel is much thicker than the other layers.
5- Cover the full surface with Emmental cheese slices (or grated Emmental). You can also add Buffalo Mozzarella (optional) !
The cheeky ingredient: add parmesan and nutmeg over each béchamel layer!
Heat the oven at 180 C and put your dish in the oven for around 30 minutes.
Leave the lasagna to cool in your oven for at least 10 minutes before you take the dish out.
Serve and enjoy!
We scout, you shine!
Twice a month, we send you our favorite tips to explore London and amaze your tiny ones. No junk, promise.