Beef Lasagna

After getting her first taste of lasagna at a popular eating spot, the Swallow's young one was hooked.  When she realized the Swallow had a simple recipe she could try on her own, with minimal supervision, she was delighted.  In her own words, "Mama, please put this recipe on your blog so that I can refer to it when I have my own home."

Young one, this is for you.

BEEF LASAGNA (serves 4 to 5)

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)

Method

To make the red sauce

1. Heat olive oil in a non-stick saucepan over medium heat.  Add onions, and fry them until they are limp.
2. Add button mushrooms, corn and carrots.  Mix well.
3. Add beef mince.  Stir occasionally until the meat is browned.
4. Add pasta sauce and herbs. Mix well.
5. Cover the saucepan, lower heat and simmer the red sauce for about 20 minutes.
6. Remove from the heat.

To make the white sauce

1. Heat butter in a smaller saucepan.  When butter has melted, turn off the heat and mix in the flour.
2. Gradually stir in the milk until the sauce is well mixed.
3. Turn on the heat. Stir the white sauce until it becomes thick and starts to bubble.
4. Remove from the heat.

Putting the lasagna together

1. Spread one third of the red sauce onto the base of a glass rectangle dish (measuring about 13" x 9").
2. Cover the red sauce with 3 pieces of lasagna sheets.
3. Spread one third of the white sauce over the lasagna sheets.
4. Sprinkle one third of the cheese over the white sauce.
5. Repeat the process.
6. Bake the lasagna in an oven at 180 degree Celsius until the top of the lasagna is brown and bubbling, about 30 minutes.
7. Serve hot.

Notes

• 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.