Lasagne

Recipe from: 9/21/1995 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • 1
    onion, finely chopped
  • 2
    large cloves garlic, crushed
  • olive oil
  • 1
    kg
    mince
  • 4
    ripe tomatoes, peeled and finely chopped
  • 70
    g
    tomato paste
  • salt and pepper to taste
  • 10
    ml
    origanum
  • 50
    ml
    chutney
  • 25
    ml
    Worcestershire sauce
  • a little sugar
  • meat stock, if necessary
  • CHEESE SAUCE
  • 100
    ml
    butter
  • 50
    ml
    cake flour
  • 50
    ml
    cheese powder
  • 50
    ml
    white onion soup powder
  • 7
    ml
    mustard powder
  • 500
    ml
    milk
  • salt and freshly ground black pepper to taste
  • 250
    g
    uncooked lasagne sheets boiled until slightly soft
  • 250
    ml
    mozzarella cheese, grated
 

Method

 
Preheat the oven to 180 ºC (350 ºF) Spray a large ovenproof dish with non-stick spray. Sauté the onion and garlic in the olive oil until soft. Add small quantities of the meat at a time and fry until done and lightly browned. Add the tomatoes and tomato paste and season with the remaining ingredients. If the mixture is too dry, add a little of the meat stock. Simmer until the sauce thickens. Melt the butter and stir in the cake flour, cheese sauce and onion soup powder. Stir until smooth and heat for about 1 minute. Add the mustard powder and small quantities of the milk at a time. Heat until the mixture comes to the boil and thickens, stirring continuously. Season to taste with salt and pepper. Arrange layers of the meat mixture, lasagne sheets and cheese sauce in an ovenproof dish and sprinkle with cheese. Bake for 20 minutes or until the lasagne is cooked and the dish is golden brown on top. Serves 6.
 

Read more on: bake  |  beef
 

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