Bavarian Lasagne

Ingredients

While the original Italian lasagne is known for its tomato-based sauce and Italian herbs, the Bavarian Lasagne incorporates Bavarian flavors by using a rich beer-infused sauce and traditional Bavarian spices. Additionally, instead of the traditional Italian cheeses, this recipe features Bavarian cheeses like Emmental and Bergkäse, adding a distinct nutty flavor to the dish. We alse have the original recipe for Lasagne, so you can check it out.

• 9 lasagne sheets 9 lasagne sheets
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, grated 1 carrot, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) Bavarian beer 250ml (1 cup) Bavarian beer
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 200g (7 oz) Emmental cheese, grated 200g (7 oz) Emmental cheese, grated
• 200g (7 oz) Bergkäse cheese, grated 200g (7 oz) Bergkäse cheese, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 35g (17g saturated)
• Carbohydrates: 25g (5g sugars)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, brown the ground beef over medium heat. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter and sauté the onion and garlic until translucent.
4. 4.
   Add the grated carrot, diced bell pepper, and sliced mushrooms. Cook until the vegetables are tender.
5. 5.
   Sprinkle the flour over the vegetables and stir well to combine.
6. 6.
   Slowly pour in the Bavarian beer, beef broth, and heavy cream, stirring constantly.
7. 7.
   Add the browned ground beef back to the skillet and season with paprika, caraway seeds, salt, and pepper. Simmer for 10 minutes.
8. 8.
   In a greased baking dish, layer 3 lasagne sheets, followed by a third of the meat sauce and a third of the grated cheeses. Repeat this process two more times, ending with a layer of cheese on top.
9. 9.
   Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
10. 10.
    Allow the Bavarian Lasagne to cool for a few minutes before serving.

Treat your ingredients with care...

• Lasagne sheets — If using dried lasagne sheets, make sure to cook them according to the package instructions before layering them in the dish.
• Bavarian beer — Choose a flavorful Bavarian beer, such as Märzen or Dunkel, to enhance the taste of the sauce.
• Emmental and Bergkäse cheese — For the best flavor, grate the cheese yourself rather than using pre-packaged grated cheese.

Tips & Tricks

• To add a Bavarian touch, sprinkle some chopped fresh parsley or chives on top before serving.
• For a spicier kick, add a pinch of Bavarian mustard or horseradish to the meat sauce.
• If you prefer a milder flavor, you can substitute the Bavarian beer with a non-alcoholic beer or beef broth.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Serve the Bavarian Lasagne with a side of tangy sauerkraut or a crisp green salad to balance the richness of the dish.

Serving advice

Serve the Bavarian Lasagne hot, straight from the oven. Allow it to cool for a few minutes before cutting into portions to ensure the layers hold together. Garnish with fresh herbs for an appealing presentation.

Presentation advice

To showcase the layers of the Bavarian Lasagne, serve it in individual baking dishes or ramekins. Sprinkle some extra grated cheese on top and place under the broiler for a minute to achieve a golden, bubbly crust. Serve with a side of sauerkraut and a sprinkle of paprika for an authentic Bavarian touch.