Lasagne
Lasagne an all time family favourite, but beware it can take an hour or so to make.
Use the bolognaise sauce for spaghetti bolognaise, pasta bake, lasagne, stuffing for vegetables or cannelloni. Excellent filled in tortilla wraps or add chilli for chilli or chilli and kidney beans for chilli con carne – served with tacos.
Can also be frozen.
Preparation time: 20-30 minutes Quantity: Serves 4 - 5 Cooking time: 40 - 60 minutes
Ingredients
Bolognaise Sauce
2 onions finely chopped
2 cloves crushed garlic
1lb/ 460g minced beef
1/2 tsp paprika
1 tin plum tomatoes – chopped
1 tin water
2 tablespoons Worcester sauce
2 tablespoons fresh herbs - optional
3 tablespoons tomato puree
salt and pepper
All in one white sauce
1 pint milk
2 oz / 60g butter
2 oz / 60g plain flour
tip teaspoon mustard optional
1 clove garlic optional
1/2 diced onion optional
touch of ground nutmeg optional
2 oz / 60g grated cheese
Method
- Sauté onions and garlic till soft, add mince cook till, brown and broken up – add spice and season
- Add tomatoes and water cook on a simmer for 30 mins, add a little extra water if dry
- Finish by adding all other ingredients
White sauce
- Place all ingredients to a pot
- Simmer for 15 minutes stirring occasionally
- When soft and thickened, liquidize or pass through a sieve
- Season
- Stir in grated cheese
Making Lasagne –
- Use an oven proof serving dish, put a thin layer of white/cheese sauce in the bottom then a layer of lasagne pasta sheets (don’t over lap but cover the whole area by braking any pieces to size)
- Pour on 1/2 the Bolognese mix, cover with the second layer of lasagne sheets, use the rest of the Bolognese and top with the 3rd layer of lasagne pasta sheets –pour on the remaining white sauce –
- Sprinkle with 1-2 oz of grated cheese
Bake in a medium – hot oven Gas 6-7/ 170c for 30-40 minutes till golden brown and bubbling