Perfect Homemade Lasagne
If you're in search of a hearty family favourite, lasagne is your perfect go to dish!
Ingredients
Equipment
Method
Minced Beef Sauce
- fry the minced beef on high heat
- once the meat has browned and water has disappeared
- drain excess oil if present
- chop onions and and continue to fry with mince
- skin and crush garlic cloves and add to meat
- add all spices and continue to mix (salt, pepper, thyme, rosemary)
- add chopped tomatoes and half cup of water
- add tomato Purée and taste to see if spices are enough
- turn heat down to medium-low
- chop mushrooms roughly and add to sauce
- add 1 cup of water for mushrooms to cook
Béchamel (White) Sauce
- add milk to saucepan and bring to the boil
- add partially sliced half onion to milk
- once the milk has almost boiled remove the onion
- in a separate saucepan melt margarine on a low hear
- add flour gradually to the margarine and continue to mix as you add
- combine the onion milk with flour and margarine
- if it is lumpy use a sieve or hand mixer to smooth
- add the salt and pepper to sauce
- add some water if it is too thick
Lasagne Assembly
- add meat to the casserole dish
- add a layer of pasta
- add layer of white sauce
- repeat the above 3 steps until you get to he top of the dish
- then top the lasagne off with cheese
- ideally, white sauce should be your final layer before the cheese
Cooking
- put in the oven at gas mark 6 and bake for 45 minutes
- two casserole dishes were used for this recipe so once the lasagne on top was ready, the second on the lower shelf was moved up and continued to cook for an additional 25 minutes.
Video
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