From Bottleneck.org
Serves 4
Contents |
Ingredients
Meat
- Lasagne sheets (~10 for my container)
- 1 Onion, chopped
- ~500g Beef mince
- 4 Cloves of garlic crushed or finely chopped
- 110g Mushrooms (1/4lb)
- Few drops Tabasco sauce
- Few drops Worcestershire sauce
- 1 teaspoon Basil
- Tomato puree
- 1 jar Pasta sauce
White Sauce
- 30g Plain flour
- 30g Butter
- 425ml Milk
- 225g grated White cheese (Cheshire)
- Salt
- Pepper
Method
Overview
The meat should be prepared and put on to cook first, as the 15 minutes required to simmer this gives time to prepare the white sauce and the lasagne dish. If you're going to cook the lasagne right away, best to get the oven pre-heated to 180 degrees C, or gas mark 4, pretty much from the start; however the prepared dish can be refrigerated for baking later, and/or the final product frozen.
The meat and cheese sauce benefit from being allowed to cool down a little before transferring to the lasagne dish, as this helps them thicken and prevents too much mixing of the layers.
Meat
- Fry the onion in a little oil until soft
- Add the mince and brown it
- Optionally, drain off excess fat
- Add mushrooms, garlic, pasta sauce, tabasco, Worcestershire sauce, basil, and salt and pepper to taste
- Add sufficient tomato puree to thicken the sauce - you need it pretty thick
- Stir and simmer for 15 minutes
White Sauce
- Melt the butter
- Add the flour and stir in to a paste
- Whisk in the milk slowly at first, allowing it to stay hot and dissolve the paste
- On a low gas, add 3/4 of the grated cheese
- Stir in and bring to the boil until all of the cheese has melted in
Baking
- Grease the lasagne dish
- Apply one layer of lasagne sheets
- Top with a layer of meat
- Top with a layer of cheese sauce
- Add a second layer of lasagne sheets
- Top with meat sauce
- Add a top layer of lasagne sheets
- Top this layer with cheese sauce
- Sprinkle the remaining grated white cheese on top
- Cook at 180 degrees C or gas mark 4 for approximately 45 minutes until the cheese is browned