Recipes
185
Lasagne
Preparation time: 110–120 minutes
Ingredients
10 (approx. 180 g) sheets of lasagne,
not pre-cooked
Ingredients for the meat sauce
50 g smoked streaky bacon, finely
diced
150 g onions
375 g minced beef
Salt
Black pepper
1 tsp thyme
1 tsp oregano
1 tsp basil
500 g skinned tomatoes
3 tbsp tomato purée
125 ml stock
Ingredients for the mushroom sauce
20 g butter
150 g fresh mushrooms, sliced
2 tbsp plain flour
250 ml double cream
Salt
Nutmeg
2 tbsp parsley, chopped
Topping
200 g grated cheddar cheese
Accessories
Frying pan
Saucepan
Ovenproof dish, approx. 25 x 30 cm
Method
Gently fry the bacon with 2/3 of the
onion. Add the minced beef, and fry
until brown all over, turning frequently.
Season with salt, pepper and herbs.
Chop the tomatoes coarsely, and stir
into the meat together with the tomato
purée and the stock. Simmer for
approx. 5 minutes.
To make the mushroom sauce, melt the
butter in a pan on the hob, and fry the
rest of the onions until golden. Add the
sliced mushrooms and lightly fry.
Sprinkle in the flour a little at a time,
stirring constantly. Stir in the cream and
milk gradually to make a smooth sauce,
season, and cook for approx. 5
minutes, continuing to stir. Add the
parsley.
Grease the oven-proof dish. Add 1/3 of
the tomato-meat sauce, followed by
5 of the lasagne sheets, then 1/3 of the
tomato-meat sauce, half of the
mushroom sauce, 5 lasagne sheets, the
remainder of the tomato-meat sauce
and finally the remainder of the
mushroom sauce.
Sprinkle with grated cheese, then bake
uncovered in the oven.
