Lasagne
Serves 4
Ingredients
10-12 sheets of lasagne, not
pre-cooked
Ingredients for the meat sauce
50 g smoked streaky bacon, finely
diced
150 g onions, finely chopped
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 flour
250 ml double cream
250 ml milk
Salt
Nutmeg
2 tbsp parsley, chopped
Topping
200 g grated Cheddar cheese
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. 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.
Layer the sheets of lasagne and the
sauce in a greased oven-proof dish
(20 x 35 cm) as follows:
– 1/3 of tomato and minced beef
mixture,
– 5–6 sheets of lasagne,
– 1/3 of tomato and minced beef
mixture,
– half the mushroom sauce,
– 5–6 sheets of lasagne,
– the rest of the tomato and minced
beef mixture,
– the remaining mushroom sauce.
Sprinkle with grated cheese, then bake
uncovered in the oven.
Savoury snacks
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