Posted on November 24, 2008 1:34 PM
Filling
- 1 kg Mince Meat
- 1 Large size capsicum
- 6 Tomatoes (¾ kg) grated
- 4 Onions (400 gm) sliced “C”
rings
- 1 Tbs. Tomato Puree
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- 1 Tbs. Garlic paste
- ½ Tsp. Black pepper
- 1 Tbs. Oregano herb
- 1 Tbs. Mint herb
- 1 Tsp. Salt, or to taste
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White Sauce
- 1 Lt. Milk
- Corn flour
- ½ Tsp. Salt
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- ¼ Tsp. Ground black pepper
- 1 Tsp. Garlic paste
- 2 bunch fresh parsley or 1 Tbs. Dried parsley
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Lasagne
- 500 gm plain white Lasagne (wide type)
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- Butter for greasing the heat-proof dish
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Filling
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Heat a little oil in a sauce pan and add onions ensuring that they do not change colour. The
idea is to make the onions soft.
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Add mince meat, grated tomatoes, tomato puree, garlic, chopped capsicum, salt and black
pepper.
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Keep on stirring until it starts steaming whilst breaking the lumps of mince meat.
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Add Oregano and Mint and continue stirring. This process be done on slow heat until all water
dries up.
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Keep aside.
White Sauce
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Heat 1 Lt. Of milk in a pan.
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Mix 3 Tbs. Corn flour in some cold milk until it dissolves. Add ½ Tsp. Salt, ¼
Tsp. ground black pepper and 1 Tsp. garlic paste. Keep aside.
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Going back to the heated milk, just before it comes to boil toss in the chopped or dried
parsley and slowly pour in the mixture as in No. 2 whilst continuously stirring.
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Allow to simmer for 2 minutes and switch off the heat but continue to stir to prevent
coagulation. Keep aside.
Lasagne
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Boil sufficient water mixed with 1 Tbs. oil.
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Immerse 5 - 6 PCs of lasagne sheets into the water ensuring that they are completely
submerged.
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When they become soft and pliable remove from water and lay them out on a clean cloth until
dried and cool.
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Grease the oven-proof dish with butter and lay the lasagne to fully cover the bottom and the
sides.
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Continue to immerse some more lasagne as in step 2 to prepare enough lasagne sheets to put in
at least 2 or 3 layers depending on the height of the dish. Keep aside.
Baking
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Pour in a 1” layer of the cooked mince meat mixture.
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Lay another layer of lasagne to completely cover the mince meat.
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Pour in the 2nd layer of mince meat and cover this also with a layer of
lasagne.
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Now pour onto the top layer of lasagne a ¾” depth of white sauce.
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Sprinkle grated cheddar cheese until it covers the white sauce completely.
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Place in a pre-heated oven (150°C) the dish. Bake until the cheese starts to melt and
turns light brown.
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Cut into 6-8 portions and lift with a wide spatula.
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