Le Lasagne.

We have been making them for many years now but lasagne is still one of my favourite dishes. Prior to meeting DH, I would insist that I did not like lasagne and refused to eat it. This stems from my previous experiences of lasagne in my old school canteen and those pre-made packets from M&S you shove in the oven. But now I have had a change of heart and I can assure you, my homemade lasagne tastes delicious and nothing like those artificial meals.

Ingredients:

4 lasagne sheets

400g beef mince

1 tin of chopped tomatoes

1 onion

3 mushrooms

garlic (however much you like)

an array of vegetables (this is optional – it will be fine with just the onion, mushrooms and garlic, however I like to mix in lots of veg for variance. This time I included baby sweetcorn, leek, red pepper and spinach)

grated cheese

For the white sauce:

knob of butter

1/2 tsp of plain flour

5oz of milk (add more as needed)

What next?

Heat the pan, add some oil and start cooking the mince. After it has browned a little, pour in the whole tin of chopped tomatoes and allow it to simmer whilst you chop your veg. You can also pre-heat your oven to gas mark 7 or 200 degrees Celsius.

Add the veg, minus the spinach, to the pan and stir. Do not allow it to boil, keep at a medium heat for around 20 minutes. As the mixture simmers, the flavours will absorb into the chopped tomatoes and the mince will become tender.

Whilst this is cooking, you can start to make your white sauce. Add the knob of butter into a saucepan and allow it to melt. Once melted, add the pain flour and mix it together. As it turns into small clumps, slowly add the milk and stir as you go. Keep this at a low heat because you do not want it to boil. After a few minutes, the sauce should thicken. If it becomes too runny, add some grated cheese.

Once the white sauce has been made and the mince/veg are ready, you can now start preparing your casserole dish. Cover the base with a layer of mince, followed by a sheet of lasagne, then spread the white sauce on top.

Continue layering until you have reached the top of your casserole dish. I usually do mince, lasagne sheet, white sauce, spinach, lasagne sheet, mince, white sauce and so on. The reason behind putting the spinach within the layers is so it keeps its shape.

Once you have piled it high, sprinkle lots of grated cheese on top. It is now ready for the oven! Cook for approximately 30 minutes, but obviously regularly check just in case.

Once it is cooked, it should look something like this… Yum.

 

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