Corine's Famous Belgian-Style Lasagna with Sauce No. 10





A Belgian variation on an Italian tradition.

  • 2 lbs Ground Beef

  • 16-oz box (12 sheets) Lasagna Pasta

  • Butter

  • Vegetable Oil

  • Diced Onion

  • Dried Thyme

  • Oregano

  • Marinara Tomato Sauce

  • Worcestershire Sauce (or Corine’s Cuisine Sauce No. 4 for a spicier flavor with added heat from serrano peppers)

  • 1 pint (16 oz) Heavy Cream

  • 4 cups Grated Gruyere Cheese

  • Corine’s Cuisine Sauce No. 10

1. Boil the dried pasta per the instructions, drain, separate and lay flat on wax paper to cool.
2. In a large pan, sauté the diced onion over medium heat in butter and vegetable oil until translucent.
3. Add the ground beef, crumbling it into the pan and breaking it into small pieces with a fork.
4. Season the beef with salt & pepper, thyme, oregano and Worcestershire sauce. Use Sauce No. 4 in place of Worcestershire sauce if you like it even more spicy! Cook the beef mixture, stirring frequently, for 7 min and then mix in the marinara sauce (we use Rao’s). Now it’s a Bolognese!
5. In a small saucepan, warm the heavy cream with 2 to 4 tbsp of Sauce No. 10, to taste.

6. Coat the bottom of a deep lasagna dish with the Bolognese sauce, then put a layer of pasta, then the meat, then a layer of grated gruyere cheese, and drizzle heavy cream on top of the cheese. Repeat for the second and third layers: pasta-meat-cheese-cream. Finish with a layer of pasta covered with gruyere, cream and a few pats of butter to get a nice brown on top. Cover loosely with foil and bake at 375 degrees for 45 min.
7. Remove the foil and set the oven to broil to melt and brown the top layer. Let cool for at least 10 min before serving.

Corine's Cuisine