Classic Lasagna - Serves 6

  • 15 Oil
  • 1 Large Onion , chopped
  • 500 g Beef Minced
  • 2.5 ml Origanum
  • 2.5 ml Italian Herb
  • 5 ml Parcely
  • 110 g Tomato Paste
  • 1 Can Tomatoes - Mediterranean Aubergine & Courgette, chopped
  • 10 ml Garlic
  • Salt and Pepper to taste
  • 250 g Instant Lasagne Sheets
  • 100 g Grated Cheese to sprinkle
  • For the Cheese Sauce
  • 60 ml Margarine
  • 60 ml Flour
  • 625 ml Milk
  • 2.5 ml Nutmeg
  • Atlantic Sea Salt and White pepper, to taste
  • 150 g  Grated Cheddar Cheese
  1.  Pre-heat oven to 200 Degrees Celsius 
  2. Heat up the oil and fry the onion. Add the minced meat, Mixed Herbs, Spice for Mince, tomato paste and tomatoes.
  3.   Stir well and cook slowly until the meat is just cooked through (about 15 minutes).
  4.   Arrange the meat, pasta and cheese sauce in alternate layers in a greased baking dish.
  5.    Repeat the layers until all of the ingredients are used up, ending up with a layer of cheese sauce.
  6.    Allow it to stand for about one hour before cooking.
  7.   Sprinkle a little cheese on top and bake for 40 minutes in a hot oven until the pasta is cooked through.
  8.    For the cheese sauce: Melt the margarine, and then stir in the flour. Gradually add the milk, stirring until the sauce thickens.
  9.  Add Nutmeg, cheese and seasoning and allow to cool slightly
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