Dutch-style Lasagne

Ingredients

The Dutch-style Lasagne differs from the original Italian version in a few ways. Firstly, it incorporates Dutch ingredients such as Gouda cheese and Dutch beef. Additionally, the meat sauce is seasoned with Dutch herbs and spices, giving it a unique flavor profile. Finally, the bechamel sauce is enriched with a touch of nutmeg, a common Dutch spice. We alse have the original recipe for Lasagne, so you can check it out.

• 9 lasagne sheets 9 lasagne sheets
• 500g (1.1 lb) Dutch beef, minced 500g (1.1 lb) Dutch beef, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, grated 2 carrots, grated
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 400g (14 oz) canned tomatoes 400g (14 oz) canned tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 250g (9 oz) Gouda cheese, grated 250g (9 oz) Gouda cheese, grated
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• 500ml (2 cups) milk 500ml (2 cups) milk
• A pinch of nutmeg A pinch of nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 32g (16g saturated)
• Carbohydrates: 35g (8g sugars)
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat some oil over medium heat. Add the minced beef and cook until browned. Remove the beef from the pan and set aside.
3. 3.
   In the same pan, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
4. 4.
   Return the cooked beef to the pan and add the canned tomatoes, tomato paste, dried thyme, dried oregano, bay leaf, and beef broth. Season with salt and pepper. Simmer for 20 minutes.
5. 5.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth. Add a pinch of nutmeg and season with salt and pepper. Cook until the sauce thickens.
6. 6.
   Spread a thin layer of the meat sauce in the bottom of a baking dish. Top with a layer of lasagne sheets, followed by a layer of meat sauce and a layer of bechamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of bechamel sauce.
7. 7.
   Sprinkle the grated Gouda cheese over the top of the lasagne.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly.
9. 9.
   Allow the lasagne to cool for a few minutes before serving.

Treat your ingredients with care...

• Gouda cheese — For a more pronounced flavor, use aged Gouda cheese. Alternatively, you can mix Gouda with other Dutch cheeses like Edam or Maasdam for a unique twist.
• Dutch beef — Opt for lean ground beef for a healthier option. If desired, you can also substitute it with ground pork or a mixture of beef and pork.
• Nutmeg — Use freshly grated nutmeg for the best flavor. Adjust the amount according to your preference.

Tips & Tricks

• To save time, you can prepare the meat sauce and bechamel sauce in advance and assemble the lasagne just before baking.
• For added flavor, you can sauté the minced beef with diced bacon.
• If you prefer a vegetarian version, substitute the minced beef with a mixture of mushrooms and lentils.
• Serve the lasagne with a side of fresh green salad dressed with a tangy vinaigrette.
• Leftover lasagne can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Dutch-style Lasagne hot, straight from the oven. Allow it to rest for a few minutes before cutting into portions to ensure neat slices. Garnish with fresh parsley or basil for a pop of color.

Presentation advice

For an appealing presentation, serve the lasagne on individual plates or in shallow bowls. Accompany it with a sprinkle of grated Gouda cheese and a drizzle of olive oil. Add a sprig of fresh herbs on top for an elegant touch.