RECIPE – Lasagne
I can’t remember where I found the original recipe for the first Lasagne I ever made, it was at least 30 years ago and I know I have changed it along the way.
My oldest son ‘C’ loves lasagne and if I ask if he and his girlfriend wants to come for dinner he always asks if I’ll make lasagne.
You may or may not know that lasagne is basically a bolognaise sauce and a white/cheese sauce layered in a dish with pasta sheets then baked in the oven.
I don’t make white sauce in a saucepan with flour and butter, it just takes too long, I make it with cornflour in a microwave. I don’t put any butter or salt in it as the cheese will compensate for it. I also use white pepper to season the sauce, I prefer the flavour and you don’t get black flecks in your sauce. It’s up to you of course how you make your white sauce!
I use a 21cm square dish which gives 4 very generous portions.
Lasagne sheets – how many depends on which brand you buy.
- 12 oz /350g lean beef or lamb mince
- 1 chopped onion
- 1 crushed clove garlic
- 4 oz chopped mushrooms
- 400g tin chopped tomatoes
- 1 tablespoon tomato puree
- 2 tsp mixed herbs
- 1 tsp sugar
- black pepper
- 1 desertspoon cornflour
- 15 fl oz / 425 ml milk
- white pepper
- 4 oz / 100g grated cheddar cheese
- Heat a little oil in a frying pan and fry onion until transparent.
- Add the mince and stir to break up. Continue cooking until mince is well browned.
- Add garlic and fry for a minute.
- Add all other ingredients except for salt and pepper, stir to combine.
- Bring to a boil – adding a little water if too dry – turn heat down and simmer covered for 20 – 30 minutes stirring occasionally.
- While the meat sauce is cooking make the white sauce.
- In a 2 pint jug slake the cornflour in a little of the milk.
- Add rest of milk and stir. Place in the microwave and heat for 2 minutes
- Remove from microwave and stir well, cook for a further minute or until thickened – it should be a little thicker than double cream.
- Stir in 3 oz of the cheese – the rest will be scattered over the top of the lasagne!
- Season to taste with white (or black) pepper
- Check the meat sauce and season to taste
- transfer half of the sauce to the cooking dish and spread in an even layer. Cover with lasagne sheets
- Pour over half of the white sauce and spread in an even layer,
- cover white sauce with lasagne sheets.
- Repeat steps 1-2 above
- Sprinkle the top with the last ounce of cheese.
Place on bottom shelf of the oven at 170 degrees /Gas 3 for 40 minutes.
Serve with a crispy salad and garlic bread.
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