Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, lasagna. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lasagna is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Lasagna is something which I have loved my entire life.
Bring a large pot of lightly salted water to a boil. Drain noodles, and rinse with cold water. Cook noodles according to package directions; drain. Learn how to build a proper lasagna with amazing recipes from Food Network.
To get started with this recipe, we must prepare a few components. You can cook lasagna using 28 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Lasagna:
- Make ready For the tomato sauce:
- Prepare 1 medium size onion, diced
- Make ready 2 garlic cloves, finely minced
- Prepare 3 tablespoons cooking oil (any oil of preference)
- Prepare 500 g mince beef
- Make ready 1 can tin tomatoes
- Make ready 1 cup water
- Get 8 leaves fresh basil, finely chopped
- Take 2-3 bay leaves
- Get 1/4 teaspoon dry oregano
- Prepare 2 teaspoons tomato puree
- Prepare To taste salt and ground black pepper
- Make ready 4 teaspoons granulated sugar (any white sugar, add more or less depending on preference)
- Make ready 2 teaspoons Tabasco (optional)
- Prepare For the white sauce:
- Prepare 50 g unsalted butter
- Get 50 g plain flour
- Prepare 750 ml whole milk
- Take Sprinkle of nutmeg (optional)
- Make ready 2 tsp Dijon mustard (optional)
- Prepare Season with salt and ground black pepper
- Take Assembling the lasagne:
- Take Tomato sauce
- Prepare White sauce
- Get 6-9 lasagne sheets
- Take 1 bag grated mozzarella cheese
- Prepare Handful cherry tomatoes, sliced in half (optional for the topping)
- Take Season with salt and ground black pepper (optional)
In a large casserole dish, evenly spread a quarter of the meat sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of ricotta mixture, a single layer of. Drain and pat dry the noodles. Overlap one third of the noodles atop the sauce to cover the pan bottom. Spread all the cooked sausage over the noodles and spoon over another cup of sauce.
Instructions to make Lasagna:
- Preheat the oven to 180C. For the tomato sauce, finely dice the onions and mince the garlic.
- In a wok or large frying pan on medium heat add the oil. Add the onions and sauté until soft and translucent. Stir occasionally to prevent onions burning.
- Now add the mince beef and break up the meat. Stir the meat from time to time to ensure even cooking. Once the meat is almost cooked add the garlic and stir.
- Once the meat is fully cooked add tin tomatoes and water to the wok. Turn heat up to high and bring to a boil.
- Once boiling add the basil, bay leaved and oregano and combine well. Add tomato puree and sugar. Stir well before seasoning with salt and pepper to taste. If using Tabasco add now. This helps to add a little spice to the dish and elevates the flavours of the sauce. Reduce the heat to low and let it simmer between half hour to 1 hour covering with a lid. For best results let it simmer for as long as possible to let the flavours develop. Stir the sauce occasionally.
- In the meantime make the white sauce. In a medium sauce pan on low heat, add the butter and let it melt. Slowly add the flour bit by bit.
- Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes. Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened.
- When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well. Add dijon mustard now if using and stir (optional). Lastly, season to taste with salt and pepper. Give it a final good stir and remove from heat.
- Once the tomato sauce and white sauce are both done it is time to assemble the lasagne. In an ovenproof dish put one third of the meat sauce in the base, then spoon one third of the white sauce on top.
- Arrange one layer of lasagne sheets on top. Optional step: my little twist on extra cheesy layers of lasagne. Add the grated mozzarella on top of the lasagne sheets to cover.
- Repeat steps 9 & 10 until the tomato and white sauce has been used up. Generously sprinkle over the mozzarella cheese on the final layer. If using cherry tomatoes, add now and layer on top (optional). Sprinkle and season with salt and pepper on top (optional).
- Cover lasagne with foil and bake for 40-45 minutes. Once lasagne has been baking for 30 minutes remove the foil and let it bake for the remaining duration in order to let the cheese on top crisp up.
- Be careful when removing lasagne from the oven as it will be bubbling on top and very hot.
- Serve and eat immediately. I like to eat mine with a side salt as well to cut through the richness of the lasagne.
Overlap one third of the noodles atop the sauce to cover the pan bottom. Spread all the cooked sausage over the noodles and spoon over another cup of sauce. In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Bring a large pot of water to a boil. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
So that’s going to wrap it up with this special food lasagna recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
