Lasagne
(Serves 15)
Equipment
- Large baking dish (40cm x 30cm x60cm deep)(Available from Heatlie if required).
- Light Roaster and keep heat on low.
Ingredients
- 2 tablespoons oil
- 2 large onions, chopped
- 2 tablespoons dried oregano
- 4 cloves garlic, crushed
- 1.2kg minced beef
- 2 x 400g cans crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup red wine or beef stock
- Ground pepper
- 1kg lasagne sheets
- 2 cups grated mozzarella cheese
- 4T grated parmesan cheese
Cheese Sauce
- 4T butter
- 4T plain flour
- 1 litre milk
- 2 cups grated cheese
Method
Heat oil in a large saucepan. Saute onions, garlic and dried oregano until onion is opaque. Add beef and stir until browned. Add tomatoes and tomato paste then wine or stock. Season with cracked pepper and simmer until cooked.
Cheese Sauce: Melt butter in saucepan. Add flour and stir with wooden spoon until mixed. Cook over heat for 1 minute. Add small amount of milk at a time, stirring continuously. Cook on high until sauce thickens and boils. Remove from heat and add cheese.
Layer meat, cheese sauce and lasagna sheets alternatively until all ingredients are used, beginning with meat sauce. Top with layer of cheese sauce, sprinkle with mozzarella and parmesan.
Place in Roaster for 45 minutes, or until cooked and brown.