Tuesday, June 9, 2009

Old-Fashioned Lasagne

Posted by Kero at Tuesday, June 09, 2009
Our family is a big fan of pasta. On our first months (probably year) here in Dubai, pasta recipes were always present on our weekend menu. Naturally,when i got the chance to bake, I tried making lasagna when i read a recipe from a celebrity magazine. It came out right the first time i did it, but i found it a little salty for my liking. Plus I wanted more vegetables with it. I tried, and tried again, adjusting the ingredients, until i was satisfied with the taste - down to the crunchy vegetables.

I'm thinking of making this again over the coming weekend. Maybe we will have visitors since it is Freedom Day celebration, maybe not, since everybody will be busy at Al Nasr Leisureland. Nevertheless, I want to be ready -- and yes to satisfy my craving too hihi. I've been wanting to cook since i bought that box of Barilla last week.

Old-Fashioned Lasagne
Serves 8-10



For the Meat Sauce
200 g chopped bacon
2 onions, peeled and chopped
1 clove garlic, peeled and chopped
1 carrot, peeled and chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 cup sliced onion springs
2 sticks celery, trimmed and chopped
400 g beef mince
1 tbsp soy sauce
2 tbsp Worchestershire sauce
freshly ground black pepper
375 ml full-fat milk
40 g butter
400 ml beef stock
400 g diced tomatoes
125 ml tomato paste
160 g Parmesan cheese

For the White Sauce
125 g butter
100 g plain flour
1.3 ltr full fat hot milk
salt
freshly ground black pepper

Here's how

1. To make the meat sauce, fry the bacon in a large wok. Add the onions and garlic. Fry until softened but not browned. Add carrots and celery, sweat for 10 minutes.

2. Add beef mince, soy sauce, Worchestershire sauce, and a good grinding of pepper. Fry on medium heat until browned.

3. Add milk and butter and cook to reduce by half. Stir in diced tomatoes, tomato paste, and add the beef stock. Simmer uncovered for at least an hour.

4. To make white sauce, melt butter in a pan. Add flour and stir to make a paste. Leave to bubble until really dry. Gradually stir in the hot milk. Allow to boil then stir until sauce thickens. Check seasoning and remove from heat.

5. Preheat the oven to 200 degrees C. Grease 10 x 14in oven proof dish. Spoon white sauce on the base. Lay pasta sheets. Spread a layer of meat sauce. Sprinkle 1 tbsp green bell pepper, 1 tbsp yellow bell pepper, 1 tbsp spring onions, and Parmesan cheese. Top with white sauce and layer again pasta sheets. Repeat until you used all the ingredients finishing with white sauce on top and the last of Parmesan.

6. Bake for 45-60 minutes until the top is bubbling. Don't worry about the bubbling over the sides of the dish. This gives the look of an authentic lasagne.

Happy cooking!

1 sweets for Kero:

Twinkie on June 11, 2009 at 11:20 PM said...

Bookmarked! :) I'll give this a try soon.

 

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