Classic Lasagne
Serves 6-8
This dish needs no introduction as the Irish have taken to it as if it was our own. While it takes a long time to prepare, it is always worth the effort.
Ingredients
8 oz / 225 g lasagne sheets, pre-blanched in boiling water 1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, crushed
8 oz / 225 g button mushrooms, sliced
2 Ib / 900 g lean minced beef (Bord Bia Quality Assured)
1 carrot, peeled, trimmed and diced
2 tablespoons tomato puree
1 can chopped tomatoes
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 level tablespoon sugar
1 rounded tablespoon chopped basil
4 oz / 110 g grated white Cheddar cheese
1/2 oz / 10 g butter (to butter dish)
Sauce
2 oz / 50 g margarine
2 oz / 50 g plain flour
1 pint / 570 ml milk, hot 1 pinch nutmeg, grated Seasoning
Method
Melt the margarine in a pot. Make a roux by adding in the flour and cooking for 3 minutes over a medium heat, stirring constantly. Gradually add in the milk, and stir until smooth. Simmer for 10 minutes. Add some grated nutmeg and season to taste. Set aside and keep warm until ready to assemble the lasagne.
To make the meat sauce, heat the oil in a large frying-pan, add the onions, garlic and mushrooms and cook for 5 minutes. Add in the mince and carrot and stir until lightly browned. Then stir in the tomato puree and cook for about 1 minute, followed by the chopped tomatoes. Stir well and add in the soy, vinegar, sugar and basil, then simmer for 15 minutes. Check seasoning and adjust to taste.
Preheat the oven to 160°C / Gas 3.
To assemble the lasagne: First butter an ovenproof dish and cover with a layer of the pasta sheets. Next place a layer of the meat filling on top and repeat this process twice until you have 3 layers in total. Cover with the white sauce and sprinkle with cheese. Cook in the oven for approximately 20-25 minutes.
To Serve
Place the dish on the table and serve the family directly!
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