Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lasagne. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Lasagne is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Lasagne is something which I have loved my whole life.
Browse new releases, best sellers or classics. Free delivery on eligible orders Assemble the lasagne completely, then cool. Store in an airtight container and freeze for up to three months. MAKE IT DIFFERENT Add a thin.
To begin with this recipe, we have to prepare a few ingredients. You can cook lasagne using 19 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Lasagne:
- Get 500 gm lean beef mince
- Prepare 1 clove garlic
- Make ready 1 Onion diced
- Prepare 1 medium Carrot sliced
- Get 3 stalks Celery sliced
- Get 2 Tbsn Tomato Paste
- Make ready 1 tin diced or crushed tomatoes approx 400gm
- Make ready 1/2 cup red wine (optional)
- Prepare 1 chicken stock cube
- Make ready Italian Herbs, basil, parsley, oregano, dried or fresh
- Take 250 gm Lasagne Sheets Dried or Fresh
- Get Bechamel Sauce
- Take 60 gm butter
- Make ready 1/3 cup plain flour
- Get 2 cups milk
- Prepare 1/2 cup cheddar cheese grated
- Get 2 cups mozzarella cheese grated
- Prepare Nutmeg fresh or dried
- Make ready Baking dish approx 30.5 x 24.5 x 4.5 cm
Cover the lasagne with the foil, crimping the edges under the rim to seal. Remove the foil and return to the oven. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce. Once the dish has cooled completely, transfer it to an airtight, freezer-safe.
Instructions to make Lasagne:
- Brown mince, garlic, onion in a medium to large frying pan.
- Add carrot and celery and stir-fry for approx 5 mins.
- Combine Red wine, tomato paste and chicken stock cube together in a bowl then add to the frypan.
- Add tin of tomatoes, herbs, stir well, cover and allow to simmer for approx 30 mins. Add 1/2 cup of water if the mixture is not liquid enough.
- To Make Bechamel Sauce:
- Melt butter in a saucepan on medium to low.
- Add flour and stir constantly until you have a smooth paste (a roux).
- Remove from the heat and add a little bit of milk at a time whilst stirring to ensure you remove any lumps. Return to the heat and continue stirring until the sauce thickens.
- Add nutmeg, stir through, add cheddar cheese, stirring until melted. Remove from heat.
- Pre-heat Oven to 180 degrees.
- To Construct Your Lasagne:
- Take a ladle of meat sauce and spread over the base of the baking dish.
- Add a layer of Lasagne sheets then spread some more meat sauce, then a sprinkle of mozzarella cheese, then thin layer of Bechamel sauce. Repeat this layering until all ingredients are used.
- Bake in oven for approximately 40 mins or until golden brown.
Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce. Once the dish has cooled completely, transfer it to an airtight, freezer-safe. Gently heat the oil in a large frying pan with a lid. Lasagne is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubbly mess in the oven, if it's warmed all the way through it will be perfect once you let.
So that is going to wrap this up for this special food lasagne recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
