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Lasagne

chef.alexande's picture
Ingredients
For ragu bolognese sauce
  Bacon streaky rashers 2 , cut into small pieces
  Onion 1 Large, chopped
  Minced beef 1 Pound (1/2 Kilogram)
  Oil 2 Tablespoon
  Celery stalks 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Dried mixed herbs 1⁄4 Teaspoon
  Salt 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1 Pinch
  Tomato puree 5 Tablespoon
  Water 1⁄2 Pint (250 Milliliter)
For white sauce
  Margarine 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Milk 3⁄4 Pint (375 Milliliter)
For pasta
  Oil 2 Teaspoon
  Lasagna 4 Ounce (100 Gram)
  Gruyere cheese 4 Ounce, grated (100 Gram)
  Parmesan cheese 2 Ounce, grated (50 Gram)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Heat oil and fry bacon, onion and beef till brown.
2) Pour in Bolognese sauce ingredients and mix well stirring constantly.
3) Simmer covered for 1 hour.
4) In a saucepan, heat margarine and add flour.
5) Stir flour for 2 minutes.
6) Stir in milk.
7) Boil and thicken the sauce.
8) Adjust seasoning and keep hot.
9) Add salt and oil in 2I (4 pints) or 5 pints of water. Add pasta and bring it to boil.
10) Add lasagne and cook further for 8 minutes.
11) Remove from liquid and rinse with cold water. In a damp towel, arrange the pieces so that they don’t stick together.
12) In a shallow ovenproof dish arrange lasagne in three layers lined with foil.
13) Layer beginning with Bolognese sauce, then pasta, then white sauce and Gruyere cheese.
14) After the layers are done, end with white sauce.

SERVING
15) Serve sprinkled with Gruyere and the Parmesan and green salad.

TIPS
Open freeze and store content in a sealed bag. Reheat in oven at 190°C, 375°F, Gas Mark 5, for 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Bacon
Interest: 
Everyday
Servings: 
4

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