maandag 25 november 2013


Preparation time: 20 minutes.
Cooking time: 1 hour 20 minutes in total.

300g fresh lasagne sheets

Meat Sauce
4 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, peeled and chopped
500g lean minced beef or veggie meat substitute
1 tbsp flour
1 large glass red wine optional
1 can chopped tomatoes in juice
1 beef stock cube
touch water
2 tsp dried oregano
1 large bunch fresh basil

White Sauce
300mls milk
20g flour
20g soft butter
pinch nutmeg

100g fresh grated Parmesan cheese

Heat the oil and sauté the onions for 15 minutes, then add the garlic cook for a further 2 minutes.
Add the mince and cook until lightly coloured.
Add the flour and soak up the fat, then add the wine, tomatoes, stock cube, water, herbs and salt ands pepper.
Bring to the boil and simmer for 20-25 minutes, take care it may catch slightly.
Meanwhile make the white sauce.
Heat the milk, whilst that is warming, mix the butter and flour together well, then whisk into the simmering milk, it will thicken almost immediately.
Add salt, pepper and nutmeg, remove from the heat and keep warm.
Heat the oven to 180°C gas 4.
Spoon a little meat sauce into a 2 litre baking dish, roughly 25cm x 25cm.
Place over lasagne sheets to cover well.
Add a layer of white sauce.
Add a layer of pasta and then more meat sauce
Add layer of pasta and finally a little meat sauce and top with the rest of the white sauce.
Sprinkle well with cheese and bake in the pre heated oven for 35-45 minutes.
Remove from the oven and cool slightly before eating with a large green salad.

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