Lasagne
Lasagne
Author: Gran
Recipe type: Lasagne
Ingredients
Meat Sauce
- 1 tablespoon oil
- 500 g minced steak
- 2 470 gram cans whole tomatoes
- 1 small onion
- 125 g mushrooms
- 1 clove garlic
- 1 teaspoon oregano
- ¼ teaspoon basil
- ¼ teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon sugar
Cheese Sauce
- 60 g butter
- 4 tablespoons flour
- 2 cups milk
- salt & pepper
- pinch nutmeg
- 125 g grated cheese
- 1 tablespoon grated Parmesan cheese
Instructions
- Heat oil in large shallow pan, add steak. Cook stirring occasionally until meat is well browned. Pour off any excess fat. Add chopped tomatoes with liquid from cans, peeled and finely chopped onion, sliced mushrooms, crushed garlic and remaining ingredients. Bring to boil, stirring. Reduce heat. Simmer uncovered 60 minutes or until nearly all liquid has evaporated.
- Drop noodles gradually into large saucepan of boiling salted water. Two saucepans may be needed, as noodles tend to stick together during cooking. Cook approximately 15 to 20 minutes or until tender. Rinse under cold running water to remove any stickiness. Lay noodles flat for easier handling.
- Place a layer of noodles in shallow ovenproof dish. A 28 cm x 18 cm lamington tin is ideal. Noodles may have to be cut so that they lie flat.
- Spread half the meat sauce over the noodles the cover with half the white sauce. (Both sauces will be easier to handle if made the day beforehand and refrigerated). Top evenly with second layer of noodles.
- Repeat the layers of meat sauce, then white sauce, and finally the third layer of noodles to cover top completely.
- Sprinkle the top with Parmesan cheese. Bake in moderate oven 20 to 25 minutes. Remove from oven, gently pour or spoon ½ cup cream over the top of cheese. Bake for further 10 to 15 minutes.
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