Lasagne
My favourite friday dish
By stuart radforth | Prep: 30 min | Cook: 60 min | Serves: 6
Tags: Dinner, Italian
Ingredients
- 400 g plain flour
- 4 pcs eggs
- 1 g salt
- 750 g beef mince
- 2 g onions
- 4 pcs garlic cloves
- 1 pcs bay leaf
- 1 g oregano
- 1 pcs oxo cube
- 2 g tinned tomatoes
- 200 g plain flour
- 500 ml milk
- 150 g mozzarella cheese
- 150 g cheddar cheese
- 1 g oil
Instructions
- Making the pasta. Making fresh pasta is the key and easy to do. 400g of plain flour + 4 eggs + tsp of salt. Mix together either your hands until a consistent texture. Add more flour if sticky as it should be dry but not crumble. Roll out with a rolling pin or pasta machine into flat strips.
- Making the bolegnese. Add 750g of beef mince into a frying pan and brown the meat for 5 mins. Add 2 finely chopped onions and brown further. Add 4 cloves of chopped garlic and a bay leaf plus a tablespoon of spoon of oregano . Finally add an oxo cube and 2 tinned tomatoes. Cook for 10 mins until tomatoes have released their sugars and a consistent texture.
- White sauce Add 200g of plain flour into a saucepan. Prepare 500ml of milk. Add small amounts of Milk to make a paste. Slowly add the milk while warming and stirring the sauce. Keep stirring slowly over a medium heat untilthe sauce thickens. Add more milk to keep it as a thick cream consistency. When youve used all the milk, turn off the heat and leave to one side.
- Take a rectangular deep dish to put the lasagna in. Add a layer of bolognaise about 1cm in depth. Add laters of pasta covering the Bolognaise. Add a layer of white sauce, followed by another layer of bolognaise. Add another layer of pasta and repat until you run out of pasta. Try to Make the last layer white sauce. Finally grate some mozzerlla or cheddar cheeee on top covering the entire dish. Bake in an oven at 180 degrees celcius for 45 to cook the pasta and serve. The top should be golden brown, if burning, turn temperature down to 160.