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Lasagna

How to make Lasagna

  • Make the bolognese saucebolognese
    • Fry the onion and garlic in the oil for 5 minutes until soft.
    • Add the garlic and mince and cook for a further 5 minutes until browned. If you prefer you can reduce the amount of mince beef used by up to a half and add a little more onion or mushrooms or even diced carrot.
    • Add the mushrooms (if using), tomatoes, tomato puree, stock cube, basil and salt and pepper.
    • Reduce heat and simmer gently for 20 minutes or so, stirring occassionally.
  • Make the cheese saucecheese sauce
    • Melt the butter over a gentle heat and then stir in the flour to achieve a paste.
    • Gradually add the milk a little at a time, mixing constantly.
    • Bring to the boil and then simmer gently for 2 minutes.
    • Take off the heat and stir in the cheese.
    • Add a sprinkling of grated nutmeg (if using).
  • Assemble the lasagnalasagna assembled
    • Place a layer of lasagna sheets on the bottom of the lasagna dish.
    • Spread a layer of the bolognese on top of the lasagna sheets.
    • Spread a layer of the cheese sauce on top of the bolognese.
    • Continue layering - usually 2 layers is all that's required.
    • Finish with the cheese sauce on top and then grate over some a little more cheese, possibly parmesan (if using). You can also sprinkle the top with freshly ground black pepper and a little grated nutmeg.
  • Bake the lasagnalasagna
    • Bake in a moderately hot oven at 190°C (Electric oven | Electric fan oven 170°C | Gas Mark 5) for 30 minutes or until golden brown.
    • Serve with garlic bread and a green salad or alternatively a side of chips and a glass of red!
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