Homemade beef and pepperoni lasagna
Lasagna is always a popular dish in this apartment. Its Sillas favorite dish and its definitely in my top 5, o its on the dinner table quite often here.. We usually just make the whole thing from scratch, but these evening I decided to try one of Knorr’s sauce mixes and also added pepperoni instead of bacon, which gave it a great, slightly smoky taste.
I know that other countries have Knorr products, but I’m not sure if they carry the entire product line as we do in Denmark. If not, the I’m sure another company has made an equivalent product.
The lasagna turned out really well – 5 servings between the two of us good…
500 g of minced beef
250 g of mushrooms
1 red bell pepper
2 cloves of garlic
150 g. pepperoni, chopped into small cubes
1 package of knorr sauce mix
a bay leaf
half a teaspoon of chili flakes
a bunch of fresh basil
2 dl of milk
4 dl of water
Mozzarella cheese shredded
a can of chopped tomatoes
500 ml. of mornay sauce
salt and pepper
Preheat the oven to 200 degrees C.
Chop the onions and mushrooms. Add them to a sauté pan on medium heat along with a bit of olive oil and minced garlic cloves. Sauté for a few minutes before adding the pepperoni and minced beef. Stir to break the mince beef. Now add the grated carrots, bay leaf, dried oregano, chili flakes, sauce mix. Stir in milk and water, making sure everything is mixed well. Finally stir in the chopped tomatoes, bell pepper, roughly chopped fresh basil and season with salt, pepper. Let it simmer for about 10 minutes.
Spoon a third of the meat sauce into the bottom of a baking dish and place pasta sheets on top. Next, pour in just under a third of the mornay sauce, and spread evenly using a spatula. Continue with two more layers, making sure you finish with mornay sauce on the top. Now spread the shredded mozzarella all over the dish and put in the oven for 30 to 35 minutes.