Lasagna
I have been making this recipe for over 40 years and it is still the family favorite. I must admit that I do change things around slightly, introducing different ingredients every now and then. This is one of those recipes though, that you will keep making for years and why not, it tastes great!
Ingredients
Meat Sauce
500 grams minced steak
1 onion
2 cloves of garlic
1 tablespoon of tomato paste
¼ teaspoon rosemary and parsley
½ cup red wine
salt and pepper
Bechamel Sauce
600 ml milk
1 tablespoon corn flour
1 tablespoon butter
pinch of salt
1 bay leaf
Method
Pasta
Boil 10 sheets of pasta for 12 minutes and drain or use the precooked Lasagna sheets
Meat Sauce
Fry onion and garlic in butter until tender, add meat and remaining ingredients. Cook until brown stirring occasionally
Bechamel Sauce
Reserve a small amount of milk and stir in the cornflour. Pour the remaining milk into a saucepan with the butter and bay leaf and heat to nearly boiling point. Pour the corn flour and milk mix into the saucepan and boil until it thickens. Season to taste with salt and pepper
Arrange in order, pasta, meat sauce and bechamel sauce in a rectangle dish. Repeat the layers until all of the ingredients are used. Top the final layer with grated cheese and put into the oven at 180° C for 20 minutes or until the top is browned and the Lasagna is hot.
Hints
This recipe will serve 4 people
Try adding different vegetables to the meat sauce
Great for children who are fussy with vegetables
Can be frozen in containers, great for last minute meals
Great for lunch boxes
Can be re-heated the next day in the oven or microwave oven
Experiment with different varieties of cheese or try adding cheese between the layers
If using the precooked Lasagna sheets, read the instructions as the cooking times may vary
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