Classic lasagna
Thursday - January 31, 2019 11:06 am ,
Category : RECIPES
Ingredient:
125 g (4 oz) mature Cheddar cheese, grated
30 g (1 oz) Parmesan cheese, grated
175 g (6 oz) pre-cooked lasagna sheets
Chopped parsley, to garnish
Meat sauce
2 tbsp olive oil
1 kg (2 lb) minced beef
45 g (1 ½ oz) plain flour
300 ml (1/2 pint) beef stock
1×400 g can chopped tomatoes
6 celery stalks, sliced
2 onions, chopped
2 large garlic cloves, crushed
4 tbsp tomato puree
1 tsp sugar
Salt and black pepper
White sauce
60 g (2 oz) butter
45 g (1 ½ oz) plain flour
600 ml (1 pint) milk
1 tsp Dijon mustard
¼ tsp grated nutmeg
Method:
Make the meat sauce: heat the oil in a saucepan, add the beef, and cook, stirring, until browned.
Sprinkle in the flour and stir for 1 minute, then add the stock, tomatoes, celery, onions, garlic, tomato puree, and sugar. Season with salt and pepper and bring to a boil. Cover and simmer for 1 hour.
Meanwhile, make the white sauce: melt the butter in a saucepan, sprinkle in the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Simmer for 2-3 minutes. Stir in the mustard and nutmeg, and season with salt and pepper.
Spoon one-third of the meat sauce into a large shallow ovenproof dish, cove with one-third of the white sauce, and one-third of the Cheddar and Parmesan cheeses. Arrange half of the lasagna in a single layer. Repeat the layers, finishing with the Cheddar and parmesan cheese.
Bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for 45-60 minutes until the pasta is tender and the topping is a golden brown colour. Serve at once, sprinkled with parsley.
125 g (4 oz) mature Cheddar cheese, grated
30 g (1 oz) Parmesan cheese, grated
175 g (6 oz) pre-cooked lasagna sheets
Chopped parsley, to garnish
Meat sauce
2 tbsp olive oil
1 kg (2 lb) minced beef
45 g (1 ½ oz) plain flour
300 ml (1/2 pint) beef stock
1×400 g can chopped tomatoes
6 celery stalks, sliced
2 onions, chopped
2 large garlic cloves, crushed
4 tbsp tomato puree
1 tsp sugar
Salt and black pepper
White sauce
60 g (2 oz) butter
45 g (1 ½ oz) plain flour
600 ml (1 pint) milk
1 tsp Dijon mustard
¼ tsp grated nutmeg
Method:
Make the meat sauce: heat the oil in a saucepan, add the beef, and cook, stirring, until browned.
Sprinkle in the flour and stir for 1 minute, then add the stock, tomatoes, celery, onions, garlic, tomato puree, and sugar. Season with salt and pepper and bring to a boil. Cover and simmer for 1 hour.
Meanwhile, make the white sauce: melt the butter in a saucepan, sprinkle in the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Simmer for 2-3 minutes. Stir in the mustard and nutmeg, and season with salt and pepper.
Spoon one-third of the meat sauce into a large shallow ovenproof dish, cove with one-third of the white sauce, and one-third of the Cheddar and Parmesan cheeses. Arrange half of the lasagna in a single layer. Repeat the layers, finishing with the Cheddar and parmesan cheese.
Bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for 45-60 minutes until the pasta is tender and the topping is a golden brown colour. Serve at once, sprinkled with parsley.
