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Lasagne

Newman's picture
Lasagne has a unique taste. The beef and pasta gives the Lasagne a rousing taste. Lasagne is inspired by restaurants across the world. Must catch it.
Ingredients
  Pasta 6 Ounce
  Minced beef 12 Ounce
  Gruyere cheese/Cheddar cheese 4 Ounce
  Parmesan cheese 2 Tablespoon
  Fresh tomatoes/1 small tin of peeled italian tomatoes 1⁄2 Pound
  Butter 1 Ounce
  Onion 1 Small
  Mushrooms 4
Directions

Cook pasta in salted water for 20 minutes or more.
Drain, rinse in cold water, drain again and pat dry with kitchen paper.
Make the filling by frying chopped onion and mushroom in the butter, adding the tomatoes, a little stock and minced beef.
Season well, and cook for 10 minutes.
Arrange the pasta sheets in a greased dish, with alternate layers of filling, pasta and sliced cheese.
Sprinkle with Parmesan cheese and bake in a fairly hot oven for 20-30 minutes.
Cannelloni Stuffed (though not with beef, but I want you to try this recipe.) This can be made from the same pasta sheets, cooked as before.
Make a Bechamel sauce and add 1/4 lb chopped mushrooms, lightly cooked in butter, to half of it.
Take the cooked sheets, drained and dried, and put a tablespoonful of filling upon each, roll up and place, crack side down, on a greased dish.
Pour over the rest of the sauce, sprinkle well with Parmesan cheese and bake in a fairly hot oven for 20 minutes.
You can buy green lasagne, if you prefer it.
It is flavoured and coloured with spinach, and although I haven't used it, I imagine it would be very good indeed.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked

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