MC Italian 80mins
4 Hot Beef
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the meat sauce
tbsp Olive Oil
Garlic Cloves, crushed
400g/14oz tin Chopped Tomatoes
fl.oz. Beef Stock
fl.oz. Red Wine
tbsp Tomato Purée
teasp Dried Oregano
teasp Dried Thyme
the Cheese Sauce
Mature Cheddar, grated
Cheddar or Parmesan Cheese (for the topping)
Preheat the oven to 200C, 400F, Gas mark 6 and lightly grease a shallow
Heat the oil in a pan, add the onion and garlic and fry gently until softened.
Raise the heat then add the mince and brown on all sides.
Add the tomatoes, tomato puree, bay leaf, oregano, thyme, stock, wine, salt and
pepper, bring to the boil then reduce the heat, cover and simmer for at least 25
minutes stirring from time to time.
Meanwhile, make the cheese sauce by melting the butter in a medium saucepan. Add
the flour and cook for 1-2 minutes stirring. Remove from the heat and add the
milk, little by little, stirring all the time. Return to the heat and cook
gently until the sauce thickens. Remove from the heat and stir in the grated
cheese, salt and pepper. Set aside.
Bring a large pan of heavily salted water to the boil, add the lasagne and cook
for about 10 minutes or until tender.
Drain the lasagne and rinse under cold water. Drain again. Remove the bay leaf
from the meat sauce and put a layer of meat in the bottom of the greased dish,
place a single layer of lasagne on top then pour a little of the cheese sauce
over the lasagne. Continue layering in this way ending with a layer of cheese
Sprinkle with the grated cheddar or parmesan and bake in the oven for 40 minutes
until golden brown. Serve immediately.
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