Lasagna
Lasagna sheets
Olive oil
1 large onion, diced
3 cloves garlic, crushed
400 grams lean beef mince
2 cans chopped tomatoes
2 tablespoons tomato paste
2 cubes oxo beef stock
1 teaspoon each dried oregano, basil and thyme
Black pepper to taste
2 tablespoons butter
2 tablespoons plain flour
2 cups milk
200 grams grated cheddar cheese
Prepare the tomato sauce.
Heat the oil in a large sauce pan and cook the onion and garlic until soft. Add the mince and cook, stirring, until it is brown all over. Drain off any excess liquid. Add the tomatoes, tomato paste, beef stock and herbs. Simmer the sauce while until it is thick.
Prepare the white sauce.
Melt the butter in a medium sized saucepan, add the flour and mix it to make a roux. Cook for one minute, stirring, then begin to add the milk. Add the milk gradually, only adding more as the sauce thickens, stirring it in briskly and continuing to stir over medium heat so that no lumps form. When all the milk is incorporated, add the cheese and season with salt and pepper.
Put together the lasagna.
Spread one third of the meat sauce on the bottom of the dish. Place a layer of the lasagna sheets on top. Spread one third of the cheese sauce over the lasagna sheets. Repeat the layers, finishing with a layer of cheese sauce. Sprinkle the extra cheese on top if you like.
Either bake your lasagna immediately (180 degrees celsius, one hour), or leave it to cool and bake it later.
Lasagna sheets
Olive oil
1 large onion, diced
3 cloves garlic, crushed
400 grams lean beef mince
2 cans chopped tomatoes
2 tablespoons tomato paste
2 cubes oxo beef stock
1 teaspoon each dried oregano, basil and thyme
Black pepper to taste
2 tablespoons butter
2 tablespoons plain flour
2 cups milk
200 grams grated cheddar cheese
Prepare the tomato sauce.
Heat the oil in a large sauce pan and cook the onion and garlic until soft. Add the mince and cook, stirring, until it is brown all over. Drain off any excess liquid. Add the tomatoes, tomato paste, beef stock and herbs. Simmer the sauce while until it is thick.
Prepare the white sauce.
Melt the butter in a medium sized saucepan, add the flour and mix it to make a roux. Cook for one minute, stirring, then begin to add the milk. Add the milk gradually, only adding more as the sauce thickens, stirring it in briskly and continuing to stir over medium heat so that no lumps form. When all the milk is incorporated, add the cheese and season with salt and pepper.
Put together the lasagna.
Spread one third of the meat sauce on the bottom of the dish. Place a layer of the lasagna sheets on top. Spread one third of the cheese sauce over the lasagna sheets. Repeat the layers, finishing with a layer of cheese sauce. Sprinkle the extra cheese on top if you like.
Either bake your lasagna immediately (180 degrees celsius, one hour), or leave it to cool and bake it later.
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