Monday, 21 March 2011

3.1 Monday - Hasta la Pasta (Lasagne)



400g minced meat
1 large onion
½ tin tomatoes
½ tin green lentils
1 crushed garlic clove
Sprig thyme
½ glass wine
3 sp seasoning
Lasagne sheets
¼ pint milk
2 sp plain flour
Knob of butter


Brown the mince and drain off excess oil and fat. Season and add the chopped onion, garlic and thyme. Cook through for five minutes, add the wine, tomatoes and lentils, stir in and add about ½ pint of water. Put on the lid and cook.

Start to boil a pan of water and add a little cooking oil. When the water is boiling, place about six sheets of lasagne into the pan.

In the meantime, place the milk in a saucepan with flour and the butter. Place on heat, and using a whisk, stir continuously and after five or so minutes the mixture will have turned into a thick creamy white sauce. Add the leftover grated cheese and stir vigorously to make sure it all melts in.

You might want to add a pinch of salt, but this is optional.

Get an oven proof dish, spoon about half an inch of the mince into the dish, then cover with a couple of lasagne sheets. Pour some of the cheese sauce on the sheets, and repeat the process – meat, pasta, sauce.
Sprinkle the remains of the grated cheese on top and place the dish into the oven and cook for 30 minutes.

Prepare the vegetables and serve.

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