Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, lasagna. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Lasagna is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Lasagna is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook lasagna using 28 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Lasagna:
- Prepare For the tomato sauce:
- Get 1 medium size onion, diced
- Prepare 2 garlic cloves, finely minced
- Get 3 tablespoons cooking oil (any oil of preference)
- Take 500 g mince beef
- Get 1 can tin tomatoes
- Make ready 1 cup water
- Make ready 8 leaves fresh basil, finely chopped
- Take 2-3 bay leaves
- Prepare 1/4 teaspoon dry oregano
- Take 2 teaspoons tomato puree
- Get To taste salt and ground black pepper
- Prepare 4 teaspoons granulated sugar (any white sugar, add more or less depending on preference)
- Get 2 teaspoons Tabasco (optional)
- Take For the white sauce:
- Make ready 50 g unsalted butter
- Make ready 50 g plain flour
- Get 750 ml whole milk
- Make ready Sprinkle of nutmeg (optional)
- Prepare 2 tsp Dijon mustard (optional)
- Get Season with salt and ground black pepper
- Get Assembling the lasagne:
- Take Tomato sauce
- Prepare White sauce
- Get 6-9 lasagne sheets
- Make ready 1 bag grated mozzarella cheese
- Get Handful cherry tomatoes, sliced in half (optional for the topping)
- Prepare Season with salt and ground black pepper (optional)
Instructions to make Lasagna:
- Preheat the oven to 180C. For the tomato sauce, finely dice the onions and mince the garlic.
- In a wok or large frying pan on medium heat add the oil. Add the onions and sauté until soft and translucent. Stir occasionally to prevent onions burning.
- Now add the mince beef and break up the meat. Stir the meat from time to time to ensure even cooking. Once the meat is almost cooked add the garlic and stir.
- Once the meat is fully cooked add tin tomatoes and water to the wok. Turn heat up to high and bring to a boil.
- Once boiling add the basil, bay leaved and oregano and combine well. Add tomato puree and sugar. Stir well before seasoning with salt and pepper to taste. If using Tabasco add now. This helps to add a little spice to the dish and elevates the flavours of the sauce. Reduce the heat to low and let it simmer between half hour to 1 hour covering with a lid. For best results let it simmer for as long as possible to let the flavours develop. Stir the sauce occasionally.
- In the meantime make the white sauce. In a medium sauce pan on low heat, add the butter and let it melt. Slowly add the flour bit by bit.
- Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes. Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened.
- When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well. Add dijon mustard now if using and stir (optional). Lastly, season to taste with salt and pepper. Give it a final good stir and remove from heat.
- Once the tomato sauce and white sauce are both done it is time to assemble the lasagne. In an ovenproof dish put one third of the meat sauce in the base, then spoon one third of the white sauce on top.
- Arrange one layer of lasagne sheets on top. Optional step: my little twist on extra cheesy layers of lasagne. Add the grated mozzarella on top of the lasagne sheets to cover.
- Repeat steps 9 & 10 until the tomato and white sauce has been used up. Generously sprinkle over the mozzarella cheese on the final layer. If using cherry tomatoes, add now and layer on top (optional). Sprinkle and season with salt and pepper on top (optional).
- Cover lasagne with foil and bake for 40-45 minutes. Once lasagne has been baking for 30 minutes remove the foil and let it bake for the remaining duration in order to let the cheese on top crisp up.
- Be careful when removing lasagne from the oven as it will be bubbling on top and very hot.
- Serve and eat immediately. I like to eat mine with a side salt as well to cut through the richness of the lasagne.
So that’s going to wrap this up for this special food lasagna recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
