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Lasagne Recipe

   
 

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     Lasagne

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   35 mins

Ingredients
Olive Oil
1 brown onion, finely diced
3 gloves garlic, minced or finely chopped
1 kg lean beef mince
1 carrot, finely diced
1 cup red wine
1 tin chopped tomato's
3-4 tbsp tomato paste
2 tsp dried orgegano
 
1 tsp dried basil
1 tsp dried parsley
Pinch dried chilli (Optional)
Instant lasagne sheets
60g butter
1L (4 cups) full cream milk
1/3 cup
125g grated cheese (Parmesan or Mozzarella)
1/4 tsp salt, pinch nutmeg, pepper to taste

Instructions
For the meat sauce- Heat oil and fry onion and garlic until onion is soft. Remove from pan. Heat a little more oil and brown mince. Once the mince is browned add back in the onions and garlic. Also add the carrot, wine, tomato’s, paste and dried herbs. Stir until simmering, then reduce heat and cover until sauce is reduced.
For the white sauce- Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in 75g of the cheese, salt, pepper and nutmeg.
Cover the bottom of a medium baking dish with some of the white sauce. Cover with a layer of lasagne sheets. Cover with a layer of meat. Then repeat white sauce/lasagne sheet/meat. You want to end up with 3 or 4 layers. Finish with a thicker layer of the white sauce, sprinkle with the remaining cheese and bake at 180deg (350F) for 35 minutes or until golden on top.
Serving Suggestions
Serve with a side of rocket (arugula) with a olive oil/balsamic dressing


Originally Submitted
4/28/2011





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