Lasagne
Author: nh0J6C36vWU
I’ve been making lasagne since before I could walk, and I’ve learned a thing or two since then. In this vid I make an ocean of lasagne because it freezes so well and I can defrost it for weeks to come. Mmmmmmmmm….. Lasagne……
Ingredients
  • 1 kg (35 oz) of minced beef
  • About 30 sheets of lasagne
  • 2 tins (400 g, 28 oz) chopped tomatoes
  • 4 onions, finely chopped
  • 8 sticks of celery, finely chopped
  • 300 g (10 oz) halal sausage or smoked meat
  • 300 ml (10 fl oz) of red wine (alcohol-free)
  • 2 stock cubes
  • 4 garlic cloves, chopped
  • 4 tbsp tomato paste
  • 2 tbsp flour
  • 4 tbsp oregano
  • 1 tsp nutmeg
  • 6 tbsp olive oil
  • 80 g (3 oz) butter
  • Salt
  • Pepper
  • Worcestershire sauce
  • Grated parmesan cheese
For the sauce
  • 1 litre of milk
  • 500 g (16 oz) of a flavoursome cheese, grated
  • 80 g (3 oz) butter
  • 80 g (3 oz) plain flour
Instructions
  1. Melt the butter and olive oil in a very large pan. Add in the onions, celery and smoked meat and fry with stirring for 5 minutes to soften the onions.
  2. Add in the minced meat and garlic and fry until the meat is browned.
  3. Add in the flour and tomato paste and cook on a medium heat for 2 minutes.
  4. Dissolve the stock cubes in 300 ml of water and add to the pan together with the tomatoes and the wine.
  5. Bring to the boil and add in the oregano and nutmeg. Season with salt and pepper. Add in a few dollops of Worcestershire sauce. Cover and simmer for 45 minutes.
  6. Prepare the sauce: Melt the butter in a pan and stir in the flour. Continue cooking with stirring for 2 minutes.
  7. Add the milk a little at a time and beat with a whisk.
  8. Once all the milk is added bring the sauce to the boil, turn off the heat and stir in the cheese. Season with pepper.
  9. Construct your lasagne in a lasagne dish by creating layers of meat sauce, lasagne sheets and cheese sauce.
  10. Sprinkle the final cheese layer with parmesan and bake in the oven at 160°C for 35 minutes. Allow to cool for about 10 minutes before serving.
Calories: 678 Fat: 42.7 Sugar: 8.0 Fiber: 5.9 Protein: 31.7 Cholesterol: 121.7
Titli's Tips
I use lasagne that requires no pre-cooking because it is a time-saver. Be patient when making the sauce and be sure to use a whisk when you are adding the milk. You are more likely to make a lump-free sauce this way.

If you don’t want to use wine, use the equivalent volume of stock or water.

Lasagne freezes very well, so I tend to make it in bulk. Lasagna IS my comfort food :-)
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/lasagne