Lasagna (Nudelauflauf)

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Ingredients for meat:

  • 454 g (16 oz) of elbow macaroni
  • 908 g (2 lbs) of ground beef 8% fat
  • 200 g (7 oz) of diced onions
  • 3 cloves of garlic
  • 794 g (28 oz) of diced tomatoes canned (OR) fresh tomatoes
  • 170 g (6 oz) of sliced mushrooms in a jar
  • 2 tablespoons of sour cream
  • 2 tablespoons of sunflower oil (OR) olive oil
  • 1/2 teaspoon of ground cloves
  • 3 tablespoons of all-purpose flour
  • 1/2 teaspoon of coarse black pepper
  • ½ teaspoon of paprika
  • 2 ½ teaspoons of salt
  • 200 ml (6.76 oz) of water

Ingredients for cream sauce:

  • ½ teaspoon of lemon juice
  • 4 tablespoons of butter
  • 4 wedges of The Laughing Cow creamy swiss cheese
  • ½ teaspoon of salt
  • 400 ml (13.5 oz) of whole milk
  • 3 tablespoons of sour cream
  • ½ teaspoon of ground nutmeg
  • 2 ½ tablespoons of all-purpose flour
  • 2 egg yolks

Preparation of meat and noodles:

Add two teaspoons of salt to a pot of water and bring it to a boil. Add in the pasta and cook as described on the package. When done, rinse in colander and put the macaroni aside.

Heat up the oil in a pan. Add in the diced onions and diced garlic and saute until transparent. Add in the meat and fry until all sides are brown and the pieces are crumbly. Spread the flour over the meat mix and stir.

[Click pictures to enlarge.]

Add the tomatoes and stir. Add the mushrooms and stir until all ingredients are evenly mixed. While continually stirring, add the water in slowly and mix the sour cream to it. Add in the spices, stir again and put the meat mix aside.

Preparation of cream sauce:

In a separate pan, melt the butter. Add the flour to it and stir with a wooden spoon until the flour is dissolved. Use a whisk and slowly add the milk to it. Melt the cheese in the milk. Add in the egg yolks while constantly stirring. Add in the sour cream and lemon juice. Stir the sauce, add in the spices and remove from heat.

Finishing of the lasagna:

Use a buttered baking pan (the size of my pan is 10″ x 16″ x 2.5 ” high). Place half of your pasta in the pan. Add the meat mixture and spread in evenly over the macaroni. Add the other half of the pasta and spread over the meat. Spread the cream sauce evenly over the last layer of noodles.

Click on the pictures to enlarge.

Preheat your oven to 200°C (400°F). Place your lasagna on the second rack and bake it uncovered for about 25 minutes. DONE!

This recipe is for about 8 to 10 people, but you can easily divide the ingredients and make only a half. Serve it with Oma’s boston salad or with my chinese cabbage salad or any of the other salads you can find in Oma’s salad bar.