Sprache wechseln
SERVES 4 | PREP TIME 10 minutes | COOK TIME 50 minutes
EQUIPMENT Omnia oven, small saucepan, frying pan, wire whisk, spoon, knife, measuring spoons
Planning meals for travel can be as much fun as it is a challenge. Changing scenery and local ingredients can inspire us to cook in entirely new ways, but we have to toe the line between that inspiration and our limitations of space and time. At a minimum, cooking on the road can help us add a little flavour from our travels to our favourite recipes, especially with the right equipment.
I use my Omnia stovetop oven for making everything from sweet-tooth cravings like brownies and cinnamon rolls to pizza and nachos, and it works with a single-burner stove or a contained open flame. I recently decided to step up my game and give lasagne a shot with a recipe provided by Omnia.
Having the right ingredients on hand can be a tricky task in the backcountry, and if you find milk and butter are two commodities too hard to come by, you can substitute powdered milk and oil instead. Either way, this meal is a snap, and the resulting hearty deliciousness is perfect for those crisp fall evenings around the campfire.
INGREDIENTS
- 1 pound ground beef
- 1 yellow onion
- 2 cloves garlic
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 beef bouillon cubes
- 1 teaspoon dried basil
- 10 lasagna noodles (dry)
- 1/2 cup grated cheese (parmesan, mozzarella, or any hard cheese you prefer)
- 1 1/4 cups bechamel sauce (see recipe below or buy ready-made)
BECHAMEL SAUCE
- 1 tablespoon butter (or 2 tablespoons olive or canola oil)
- 2 tablespoons flour
- 1 1/4 cup milk (or 4 1/2 tablespoons powdered milk combined with 1 1/4 cups water)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated cheese (optional)
Mince the onion and garlic and sauté until the onion is translucent. Add the ground beef, breaking it up with a fork, and brown, stirring constantly. Add tomato paste, crushed tomatoes, bouillon cubes, and basil. Cover and simmer for about 15 minutes. Add salt and pepper to taste.
Make the bechamel sauce by melting the butter in a saucepan. Whisk in the flour, adding in the milk gradually (while still whisking). Cook over low heat for about 3 minutes, stirring occasionally. Season with salt and pepper, and add grated cheese if desired.
Spread the bechamel sauce to cover the bottom of the baking form. Cover with lasagne noodles (tearing the noodles into small pieces to fit), meat sauce, and bechamel sauce in three layers. Finish with the last of the bechamel sauce. Top with grated cheese and bake on medium heat for about 35 minutes.
Delicious served with a tomato and fresh basil salad.
Recipe: Chris Cordes
