Lasagna with Jarlsberg®

With this cheesy lasagne, love will surely come your way. If not on Valentine’s Day, then perhaps in May?
Difficulty: Medium
Product in the recipe
Jarlsberg® Original Read more
  • 6 Servings

    Meat sauce:

  • 400 g ground meat
  • 1 yellow onion
  • 3 cloves garlic
  • 1 tbsp oil
  • 1/2 tbsp dried oregano
  • 1 bunch fresh thyme
  • 4 tbsp tomato paste
  • 1 can chopped tomatoes
  • 1 dl water
  • Salt and pepper

    Béchamel sauce:

  • 300 g grated Jarlsberg®
  • 100 g butter
  • 1 dl flour
  • 6 dl milk
  • 1/2 tsp grated nutmeg or white pepper
  • Salt
  • 1 pack of lasagna sheets
Here is how you do it

Set the oven to 200 C. Peel and finely chop the onion and garlic. Heat the oil in a frying pan and fry the onion with the ground meat until golden. Add the herbs, tomato paste and canned tomatoes. Season with salt and pepper. Simmer for 15 min.  

Melt the butter in a saucepan. Whisk in the flour, combining well. Gradually add the milk, whisking constantly. Allow the mixture to simmer until it thickens. Add half of the Jarlsberg®. Add the spices and salt.  

Layer the lasagna sheets, meat sauce and béchamel sauce in a large, oven-safe casserole dish: lasagna-meat sauce-béchamel-lasagna-meat sauce-béchamel. If you have a high-rimmed casserole dish, you may have room for an additional layer. It’s important to finish with a layer of lasagna sheets, béchamel and the rest of the Jarlsberg®. Bake in the oven for about 40 minutes and allow the lasagna rest for 10 minutes before serving. Serve with fresh parsley and green salad with a little oil and lemon.  

For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.