Lasagne Recipe


For the Meat Sauce


    * 1lb. ground beef
    * 1 Large onion finely chopped
    * 2 cloves of garlic mashed
    * 116oz. Can of chopped tomatoes
    * 2ozs. strong tomato paste
    * 2 beef bouillon cubes
    * 1/4 Teaspoon dried chilli powder
    * 1 Lemon - juice and grated zest
    * 1 Glass of red wine
    * 1 Teaspoon each of dried thyme and marjoram
    * 1 Tablespoon of olive oil for frying

The Pasta

    * 15 Sheets About 8ozs. of lasagne

The Quick Bechamel Sauce

    * 2oz. plain flour
    * 2ozs. Butter
    * 1pt. Milk
    * 1/2 A beef bouillon cube
    * 1 Good pinch nutmeg

The Topping

    * Freshly grated Parmesan
    * fresh breadcrumbs


Method

   1. Right - Let's make the Bolognese sauce First...fry the onion in the olive oil in a Non Stick Fry Pan - about five minutes 
until it softens.
   2. Now add the meat - mixing and stirring well to make sure that all the lumps are removed - about a further ten minutes.
   3. When the meat and onion mix is nicely browned turn down the heat and add the garlic - stir for three minutes more.
   4. Now add all the other ingredients except the lemon juice, and let the sauce cook out at a simmer for 45 minutes.
   5. Remove from the heat and stir in the lemon juice
   6. Line an 8" x 12" x 2" Lasagne Baker or Earthenware Cazuela with lasagne and spoon on a third of the sauce until evenly covered.
   7. Repeat until you have THREE layers of pasta and a layer of sauce on top making sure you leave room for the bechamel.
   8. Now cover tightly with foil and bake in the oven for 30 minutes at 400ºf/200ºc.
   9. Meanwhile make the bechamel.
  10. In a Small Saucepan, melt the butter over medium heat, add the flour and stir well until the mixture is cooked and you have a 
thick paste.
  11. Add the stock cube and half the milk bit-by-bit stirring all the while.
  12. Then whisk in the rest of the milk and the nutmeg - keep whisking until you have a smooth creamy sauce.
  13. Now - getting close - take the foil off your Lasagne and spoon on the bechamel - cover with the cheese and crumbs.
  14. Return to the oven and finish under the grill until Golden Brown.




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