Sunday, January 17, 2010

20100117 Lasagne

(SOURCE: A friend)

25g lasagne, cooked
2 tbsp oil
1 onion, chopped
3 garlic cloves, crushed
500g beef mince
100g mushrooms, sliced
two 400g cans chopped tomatoes in juice
1 cup tomato puree
1 tsp oregano
1/2 tsp basil
1 tsp sugar
salt and pepper
50g butter
3 tbsp flour
1 1/2 cup milk
3/4 cup grated cheese
2 tbsp grated parmesan cheese
salt and pepper

1. Heat oven to 180 degree C.
2. Heat oil in a large frying pan, and cook onion and garlic until onion is golden. Add meat and brown well. Stir in mushrooms, tomatoes, tomato puree, oregano, basil, and sugar. Bring to the boil then reduce heat and simmer gently for 40 minutes or until meat mixture has thickened slightly, stirring occasionally. Season with salt and pepper to taste. Set aside until cool.
3. Melt butter in a saucepan. Add flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Stir in cheese. Season with salt and pepper to taste. Cover with a lid or plastic wrap to prevent a skin forming. Set aside until cool.
4. Place half the lasagne in a greased ovenproof dish. Spread with half the meat mixture and half the cheese sauce. Repeat the layers. Top with parmesan cheese. Cook in the oven for 20 minutes or until golden and heated through.

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