Friday, October 8, 2010

Lasagna



Ingredients
Instant lasagna sheets
Tomato Sauce (recipe follows)
White Sauce (recipe follows)
Shredded Mozzarella Cheese
Grated Parmesan Cheese
Parsley

Tomato Sauce
1 Big Can Crushed Tomatoes
1 Large Onion (chopped finely)
a few cloves Garlic (minced)
1 Carrot (diced)
Button Mushrooms (diced)
Spicy Beef Sausages (diced)
1 Cup Chicken Stock
1 Tbs Sugar
1 tsp Basil
1/2 tsp Oregano
Salt & Pepper

Method
Saute onion, garlic, diced carrot & beef sausages till onion is softened. Add the basil & oregano and pour in crushed tomatoes and chicken stock. Simmer for about 10-15 minutes. Don't forget to add in the mushrooms half way through simmering. Season with salt & pepper.

White Sauce
2 Tbs Plain Flour
2 Tbs Butter
2 Cups Milk
115 g Mozzarella Cheese
pinch of nutmeg (optional)
Salt & Pepper

Method
Heat butter in a pan till melted. Add the plain flour and cook for a couple minutes on low heat. Keep stirring and make sure the flour is not burnt. Add the milk a little at a time and keep stirring to ensure there are no lumps.  Once all the milk has combined nicely with the flour/butter mixture, let it simmer till it thickens a little. Remember to stir every now and then. Once thicken, add the mozzarella cheese and stir till melted. Sprinkle in the nutmeg and season with salt & pepper to taste.  

How to Assemble
Bring out a baking dish. Ladle a layer of tomato sauce to cover the bottom of the baking dish. Arrange the lasagna sheets over the tomato sauce. Ladle another layer of tomato sauce and then a layer of white sauce on top. Repeat with the arranging  of lasagna sheets and the layering of sauces ending with the white sauce on the upper most layer. Make sure the lasagna sheets are fully covered with sauce. This is to ensure they get all the moisture they need to cook. Lastly sprinkle the grated mozzarella & parmesan cheese on top. Bake at 180 °C for about 40 minutes. Sprinkle with chopped parsley after baking. Dig in!

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