Lasagne Recipe
Lasagne Recipe with Minced Beef, Tomatoes, Mushrooms, Onion, Garlic, Stock, Butter, Lasagne Verdi & Bechamel Sauce.
INGREDIENTS
For the Meat Sauce:
1 lb (450g) Minced Beef
14 oz (400g) Tin of Tomatoes
4 oz (100g) Mushrooms
1 Onion, chopped
1 Clove of Garlic
1/2 pint (300ml) Beef Stock
1 oz (25g) Butter
1 packet of Lasagne Verdi (oven ready)
For the Bechamel Sauce:
1/2 pnt (300ml) Milk
1 oz (25g) Butter
1 oz (25g) Plain Flour
2 oz (50g) Chedder Cheese, grated
METHOD
To prepare the Meat Sauce, fry the Minced Beef and chopped Onion until brown. Stir in the Stock, Garlic, Tomatoes and sliced Mushrooms. Cook for about 1 hour until quite thick and rich. If necessary add 2 tablespoons of Cornflour dissolved in a little cold water to thicken. Grease an oven proof dish. To make the Bechamel sauce, melt the Butter, stir in the Flour and add the Milk by degrees, stirring until thickened. Add the grated Cheese and seasoning to taste. Layer the ingredients repeatedly, starting with the Meat Sauce, then the Lasagne, ending with the Bechamel Sauce. Sprinkle Parmesan Cheese on top and bake in the oven at 400F / 200C / Mark 6 for about 45 minutes. Serve with Parmesan Cheese. Serves 8.
Based on the Lasagne recipe in:
Simple Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).