Gratin dish Try to find one where your lasagna noodles will fit
Rubber spatula
Ingredients
Meat sauce
1TbspOlive oilor any neutral tasting oil
1Onion
4Garlic cloves
2Carrots
1Zucchini
200gMushroomsI eyeball so it's an approximate
9sheetsoven-ready lasagnaIt depends on your dish's size
Paprika Smoked or not
¼TspCinnamon powder
¼TspNutmeggrated
½TspThymeor herbes de Provence
SaltTo taste
1TspWhite miso
1TbspTomato paste
500mlTomato puréeTo adjust depending on the conistency
1bouillon cubeoptional
500gground meatUse your preferred one
Béchamel (White) sauce
60gButter
60gAP flour
500mlMilk
Salt & PepperTo taste
Grated nutmegTo taste
Bonuses
Grated parmesan
Shredded mozzarella
Instructions
Meat sauce
Peel and cut all the veggies. You can use a food processor to cut out some time. The veggies should all be about the same size for even cooking.
If you're using an Instant Pot: Push the "Sauté" mode button. Add the oil.
Sauté the onion and garlic. (Keep an eye on it so it won't burn.)
Once translucent and fragrant, add all the other veggies. Mix.
Let it cook for 3 to 5 minutes.
Add the ground meat. With a wooden spoon, seperate it into smaller chunks.
Before the meat is fully cooked, add the spices, salt and bouillon cube if using.
Add the tomato paste and the miso.
Mix well so eveything is properly combined.
Then, add the tomato purée and a little bit of water. You don't want to add because the pressure cooking will create some.
Cancel the Instant Pot "Sauté" function.
Put the lid on, and verify the valve is set on "Sealing".
Select the "Meat/Stew" program. Adjust the cooking time to 30mn at high pressure.
NOTE: if you are using the traditional stovetop cooking method, let it simmer at medium/low heat for 45 to 60mn. Checking regularly that it's not sticking at the bottom.
Once the cooking time is over, let it release the pressure naturally for about 5mn before turning the valve (careful: the vapor that will escape can burn you).Cancel the program (otherwise, it will activate the "Keep warm" setting).
Béchamel
Melt the butter in a saucepan.
Add the flour. Blend the two until it forms a homogeneous "ball". Let it cook for about a minute, so you avoid that nasty flour taste.
Progressively add the milk. Don't add it all at once.Whisk to avoid lumps.
When the sauce has thickened up to the desired consistency, you can check it with a wooden spoon: dip it in the sauce, then trace a path with your finger. If the trail stays as it is, your sauce is ready.
Season with salt, pepper and nutmeg.
Set aside.
Assembly
Preheat your oven at 375°F.
In a rectangular gratin dish, add a small amount of meat sauce.
Cover with lasagna noodle sheets.
Then layer some white sauce.
Some meat sauce.
Finally, sprinkle some parmesan cheese.
Repeat this montage.
Your last layer should be composed of only béchamel sauce topping a layer of noodles. Finish it with some shredded cheese.
Put in the oven for about 35-45 minutes. If it is getting too brown, cover the dish with aluminum foil.
Once cooked, let it rest on the counter for about 10-15mn before serving.
Keyword Béchamel, Comfort Food, Ground Meat, Instant Pot, Pasta