Lasagne

Submitted By:
mumsTword


Background Info:
One of my all time favourites!! Over the course of 25 years, I've perfected my very own flavorsome lasagna. It's immensely popular with everyone who tries it and many just want more. It's a cosy dish suited to any time of year too. No. of Servings:
6 Preparation time:
45min(s) Course:
Main Cooking time:
1hr(s) 30min(s) Cooking Instructions:
Ragu sauce: Clean and chop onions, pepper & garlic first

Warm oil in the large frying pan on medium heat, put in the onions and pepper, stir to ensure covered in the oil and cook only till softened. Just before they reach this stage put in the garlic and mix it through. Take off the heat and spoon this mix into a soup plate, store in warm oven.

Wipe the outside of the pan to remove any spills and return to the heat med/high, with a little more oil. Put in the minced beef and break up with the spatula, the mince needs to be separated as much as possible, keep turning it over and cook until there is no red/raw meat showing. Spread ½ to ¾ tube of tomato puree onto the top of the mince mix and work it into the mince so that you end up with an even red mix. Form a well in the middle of the mince and pour in a glass of red wine. Let it warm through then work it into the mince and repeat (maybe 2/3 times) until you have a nice thick dark red consistency. Put in the basil and salt and stir these in.

Put the vegetables back into the pan and fold them through the mince. Put in the tin of chopped tomatoes and blend this into the mix. This needs to cook slowly on a simmer so bring up to simmering point and put the lid on. If your frying pan doesn?t have a lid then transfer the whole lot into a large deep pan with a lid. Cook for 30 mins stirring occasionally.



15 mins before your ragu sauce is ready, put your oven dish in the oven on a low temp to warm through and start the white suce.



White sauce

Warm the butter through gently on lowish heat and when melted slowly add the flour in small amounts and with the whisk fold flour into the butter. Keep doing this until it forms into a malleable ball and can be moved around easily without breaking up. This is the roux. Add the milk in smallish amounts and use whisk to work in until each amount is absorbed by the roux which will start to soften and spread out. Keep adding the flour until it is all absorbed and you have a nice smooth consistency, but not too stiff. Simmer gently and keep stirring for around 4/5 mins. Now add the pinc of nutmeg this is important as this is a vital ingredient and makes the dish taste great. Remove pan from heat and stand but give the occasional stir. If you are adding the optional cream pour it in immediately before removing pan from heat and stir in, doesn't need to come back to simmer point.

Putting the dish together

Set the oven temp. to 180C/350F or gas mark 4 ( med/high)

Depending on the oven dish you?re using you need to decide how many layers you are going for. If you're using a big shallow dish then 2 layers or if a smaller deeper dish then 3 layers.

Put 1/2 or 1/3 of the ragu into the dish and spread out evenly; Cover completely with a layer of lasagne sheets;
Pour over ½ or 1/3 of the white sauce

Repeat process and whether 2 or 3 layers you should end up with white sauce on the top.

Put the dish in the over (without the grated assortments of cheese) for 15 minutes. THEN add the grated cheeses you wish to add. I use both parmesan and mozzarella to give it a sumptuous cheesy taste.

Return to the over for a further 15 minutes or until the cheese has melted and appears golden brown.

If the dish is full to the brim then put something under the dish when it goes in the oven to catch any overflow.

When it is ready, remove from the oven and if time permits let it stand for 5 mins. Warm your plates during this time!

Serve with garlic bread and green salad and of course some red wine.