If you’ve opted for the bacon version, start by browning it over medium heat in the baking dish until it’s toasted. Remove it to use later, but leave the rendered fat as it will add a lot of flavor. <\/p>\n
Make sure your knife is sharp and start chopping like there’s no tomorrow. Start with the red bell pepper. Saut\u00e9 it, adding a drizzle of oil and salt to taste. Then it’s the onion’s turn; chop it and add it to the saut\u00e9 along with the garlic and bay leaf. It’s already starting to smell really good! Finely chop the carrot and celery, add them, and stir a little. <\/p>\n
Add the minced meat, making sure it doesn’t clump by mixing it well, season with salt and pepper to taste, and add the bacon back in.<\/p>\n
Slice the mushrooms and add them to the rest of the ingredients. It’s almost done: now it’s time to add the tomato sauce and broth and stir so that all the flavors blend together. <\/p>\n
While it continues to cook, break and add the lasagna pasta sheets and move them around a bit with a spoon (wooden, please) to ensure they get moistened.<\/p>\n
The final touch is to sprinkle grated cheese to taste and put the baking dish in the oven to gratin. When you see that the cheese is well browned, you’ll know your lasagna is ready. And there you have it! A dish where many flavors fit into a single container. <\/p>\n
How to improve it<\/h3>\n
If you’re one of those who miss b\u00e9chamel in lasagna, make some while it gratinates. You’ll have to use one more saucepan, but the final mix on your plate is absolutely delicious. <\/p>\n<\/div><\/div><\/div>