Minced Pork Lasagna

Mmmm, lasagna. There is something like pure nostalgia abiut this dish, my mother once made lasagna when I was a child. But I was weird, and that pasta was a some inedible nonsense, unless it was spaghetti that could be eaten like the Lady and the Tramp.
But I have to admit that it tastes good, and I always forget that I actually like lasagna until I bite into one and then wonder why I thought I didn’t like it.
The recipe for the meat sauce can be made the day before so that it only needs to be assembled on the day, if you don’t have that much time on hand. It can also be frozen after assembly, but before the trip in the oven. So I always make a good batch and divide it io to smaller ones in foil trays, which can then be placed into the oven directly from the freezer. The fresh tomato slices give the layers a fresh twist, which just makes the lasagna even better.

MINCED PORK LASAGNA

200 G CUBED BACON
2 LARGE CELERY STALKS
2 ONIONS
2 LARGE CARROTS
2 GARLIC CLOVES
2 TSP. OREGANO
2 TSP. BASIL
1 TBSP. OLIVE OIL
1 TSP. SALT
1 TSP. PEPPER
500 G MINCED PORK
1 LARGE CAN OF TOMATO PASTE (140 G)
1 CAN OF CHOPPED TOMATOES (390 G)
2 DL WATER
LASAGNA SHEETS
500 ML MORNAY SAUCE
2 TOMATOES IN THIN SLICES
100 G GRATED CHEESE
1 TBSP. BREADCRUMBS

Cook the bacon in a saucepan or pan until the fat melts away.

Peel carrots and onions. Cut them into quarter slices together with the celery.

Finely chop the garlic.

Add the vegetables to the pan with the bacon and olive oil, oregano and basil. Cook to the onions are almost transparent.

Add the meat and sear it, then add the tomato puree and mix it with meat and vegetables.

Add the chopped tomatoes together with 1 dl water, salt and pepper, stir well.

Put the lid on and cook at low heat for 45-1 hour.

Add the rest of the water after 25 minutes, stir and let it finish, add salt and pepper to taste.

Distribute meat sauce, mornaysauce, tomato slices and lasagna plates alternately in a dish. Finish with a layer of meat sauce and mornaysauce topped with grated cheese, breadcrumbs, salt and pepper.

Bake the lasagna in a preheated oven at 180 degree celsius for 45 min. (The same goes for frozen lasagna.)

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