Lasagne

Recipe from: 5/15/1997 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • MINCE
  • 500
    g
    lean mince
  • 1
    clove garlic, crushed
  • 15
    ml
    oil
  • 15
    ml
    chopped parsley
  • 1
    bay leaf
  • 410
    g
    whole tomatoes, chopped
  • 250
    ml
    beef stock
  • 30
    ml
    tomato paste
  • pinch nutmeg
  • salt and pepper to taste
  • WHITE SAUCE
  • 100
    ml
    butter
  • 100
    ml
    cake flour
  • 500
    ml
    milk
  • nutmeg
  • salt and pepper to taste
  • 500
    g
    lasagne sheets, prepared as described on the packet
  • 250
    ml
    grated uncoloured cheese
 

Method

 
Fry the mince and garlic in the oil until the meat is done but not brown. Stir with a fork to remove lumps. Add the parsley, bay leaf and tomatoes, including their juice. Mix the beef stock and tomato paste and add. Season with nutmeg and salt and pepper, reduce the heat and simmer until thick and no longer watery. Remove the bay leaf. Melt the butter, stir in the cake flour until smooth and heat for about one minute, stirring continuously. Remove from the heat and slowly stir in the milk. Stir until smooth. Return to the stove and heat while stirring continuously until the mixture comes to the boil and thickens. Season with nutmeg and salt and pepper to taste. Spoon a layer of mince into a fairly large ovenproof dish. Pour over a little of the white sauce, followed by a layer of lasagne sheets. Repeat the layers, ending with a layer of mince and then a layer of white sauce. Sprinkle with the cheese. Bake for 40 to 60 minutes in a preheated oven at 180 °C (350 °F) or until the cheese is bubbling and the dish is heated through.
 

Read more on: bake  |  beef
 

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