Lasagne
I made this lasagne a long time ago, with the intention of posting a blog, then just never got around to it. All the recent talk of food reminded me I had the images all done, so here it is.
Ingredients
Meat sauce
500 g mince
1 onion
2 cloves garlic, crushed
100 g tomato paste
2 cans diced tomatoes
salt and pepper
oregano, basil
oil
Bechamel (cheese) sauce
60 g butter
1/3 cup plain flour
salt and pepper
nutmeg
2 cups milk
125 g grated cheese
3 T Parmesan cheese
Extra cheese for top
Preheat oven to 180 degrees.
Meat sauce
Chop onion finely, then saute in pan with oil.
Add the meat and brown, then add tomatoes, tomato paste, garlic, basil, oregano, salt and pepper.
Bring to the boil, then reduce heat and simmer uncovered until sauce starts to thicken (about 15 minutes). This sauce should be fairly liquid, as the pasta absorbs moisture during baking.
Bechamel sauce
Melt the butter in saucepan, then add flour and stir over medium-low heat for a minute until smooth.
Gradually add milk, stirring in between additions. Stir over medium heat until sauce boils and thickens (if heat is too high it will burn on the bottom).
Remove from heat, add salt, pepper, nutmeg and grated cheese. Stir until cheese melts.
Place a layer of meat sauce in the bottom of a baking dish.
Arrange a layer of pasta over the top (you can use dried sheets or fresh pasta).
Cover with a layer of cheese sauce.
Repeat, ending with a thick layer of cheese sauce. Sprinkle extra grated cheese over the top.
Put in the oven and cook until cooked (top will go golden brown) - about 30 minutes.
This will make 4-6 serves. I like the cheese sauce, so often make a 1.5 batch of that for extra cheesy goodness.
