Ingredients: |
Ingredients: 12 sheets of pasta (fresh or packet)
500g minced beef
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, crushed
1 jar of tomato sauce
1 tin of champignons
2 tablespoons butter
2 tablespoons plain flour
2 cups milk
200g freshly grated parmigiano reggiano (parmesan)
Fresh parsley, finely chopped
Preheat the oven to 200°C.
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Directions: |
Directions:Place the oil in a large and thick saucepan. Sauté the onion and garlic in the oil over medium heat, stirring constantly with a wooden spoon. After a minutes add the beef and cook until brown. Add the tomato sauce and champignons and bring to the boil. Add ˝ cup water to the tomato jar and shake to get all the tomato sauce. Add the watery sauce to the beef. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
Place the lasagne sheets a few at a time in lightly salted boiling water for a minute then place the sheets in a bowl of cold water for another minute, before placing on a clean tea towel.
Make a Beschamel sauce, by melting the butter in a small saucepan. Reduce the heat and add the flour. Stir continuously for 2 minutes. Take off the heat and slowly add the milk, adding only a little at a time. For the first cup as you add a little at a time ensure the milk is absorbed into the butter and flour mix before adding the next bit of milk. For the last cup continuously stir as you add a little at a time. Place back onto medium heat, stirring occasionally until the sauce thickens. Once thickened take off the heat and add 100g of cheese and stir until blended.
To assemble, place a third of the tomato sauce in the bottle of a large rectangular baking dish. Then layer the pasta sheets on top of the sauce to fit the dish. It is important not to overlap the pasta sheets. Spread a third of the white sauce on top of the pasta sheets. Repeat this process twice. Sprinkle the remaining cheese and the parsley over the top of the white sauce. Bake for 30 minutes or until the top has browned well. |
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