INGREDIENTS
1 package bacon, approx 140 g
2 onions
2 cans crushed tomatoes, 400 g each
2 cubes chicken stock
2 Tbsp wheat flour
5 dl milk
1 tsp salt
1/6 tsp white pepper
4 dl grated cheese
12 lasagna noodles
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METHOD
Heat the oven to 435F.
Peel and chop the onions.
Shred the bacon.
Sautée onions and bacon in a pan.
Pour on the crushed tomatoes and crumble in the stock cubes.
Let the sauce boil for a few minutes.
Whisk the flour with the milk in a saucepan. Bring to a boil while
beating and then let boil for a couple of minutes.
Stir in salt, pepper, and the largest part of the cheese.
Alternate tomato sauce, cheese sauce, and lasagna plates in a buttered,
oven-proof dish.
Sprinkle with remaining cheese and bake in the lower part of the
oven for about 30 minutes.
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