Young one, this is for you.
BEEF LASAGNA (serves 4 to 5)
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| Beef Lasagna |
Ingredients
- 500g beef mince
- 1 large onion, coarsely chopped
- 1 can button mushrooms, coarsely chopped
- 1 carrot, diced
- 1 handful frozen corn kernels (no thawing required)
- 1 large jar red pasta sauce (about 700g)
- 2 tsp herbs (mixture of ground oregano, basil leaves and marjoram leaves)
- 2 tbsp olive oil
- 30g butter
- 30g flour
- 600ml milk
- 9 pcs lasagna sheets (measuring about 7" x 3")
- 250g shredded cheese (mixture of cheddar, mozzarella and parmesan)
To make the red sauce
- Heat olive oil in a non-stick saucepan over medium heat. Add onions, and fry them until they are limp.
- Add button mushrooms, corn and carrots. Mix well.
- Add beef mince. Stir occasionally until the meat is browned.
- Add pasta sauce and herbs. Mix well.
- Cover the saucepan, lower heat and simmer the red sauce for about 20 minutes.
- Remove from the heat.
- Heat butter in a smaller saucepan. When butter has melted, turn off the heat and mix in the flour.
- Gradually stir in the milk until the sauce is well mixed.
- Turn on the heat. Stir the white sauce until it becomes thick and starts to bubble.
- Remove from the heat.
- Spread one third of the red sauce onto the base of a glass rectangle dish (measuring about 13" x 9").
- Cover the red sauce with 3 pieces of lasagna sheets.
- Spread one third of the white sauce over the lasagna sheets.
- Sprinkle one third of the cheese over the white sauce.
- Repeat the process.
- Bake the lasagna in an oven at 180 degree Celsius until the top of the lasagna is brown and bubbling, about 30 minutes.
- Serve hot.
- Check the manufacturer's guide for use of other kinds of bakeware.
- Use oven mitts when removing the lasagna from the oven.
- Red sauce may be cooked a day earlier. Keep it in the refrigerator and reheat before use. This will also increase the flavour of the sauce.
- Baked lasagna may be kept in the freezer. Reheat thoroughly before consumption.
