LASAGNE

Thanks to Lorraine D'arcy, Geelong, Australia
for this recipe.


INGREDIENTS: Meat sauce

500 gm minced steak
200gm passata
1 onion
500 gm. mozzarella cheese
2 cloves garlic
1 tin of chopped tomatoes
½ tsp basil
½ tsp oregano
½ tsp rosemary
½ tsp mojaram
½ tsp thyme
½ tsp parsley
½ cup of port or wine
Lasagne sheets
salt & pepper to taste
Parmesan cheese

BECHEMEAL SAUCE (White sauce)
½ pint Milk,
1 oz knob of butter or marg.
2 tblesp plain flour

METHOD:
Pre heat oven to 180c (350F)

1. melt butter in a pan over low heat.
2. add flour and mix with back of spoon till smooth.
3. Remove from heat and slowly stir in milk.
4. Put pan back on the heat until thickens, stirring all the time to prevent lumps forming.
5. simmer, on a low heat for another couple of mins.
6. remove from the heat and put to one side.
7. Fry mince, onion, spices until mince has browned slightly.
8. Add passata and tomatoes.
9. Cook till nice consistency (not too sloppy).
10. In casserole dish layer a-meat mixture; b-bechemeal sauce; c-mozzarella cheese; d-parmesan and e-lasagne sheets.
11. Finish with cheese on top.
12. Put in oven and cook for 1 hour

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