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|Lean beef||1 Pound|
|Dried marjoram/Sage||1 Teaspoon|
|Concentrated tomato paste||1 Tablespoon|
|Beef stock||1⁄2 Cup (8 tbs)|
|Dried lasagna noodles||10 Ounce|
|Cheddar cheese cubes||4 1⁄2 Inch|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Ground nutmeg||1 Pinch|
|Light cream||4 Tablespoon|
Calories 665 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 12.2 g61%
Trans Fat 0 g
Cholesterol 137.3 mg
Sodium 286.3 mg11.9%
Total Carbohydrates 71 g23.7%
Dietary Fiber 4.1 g16.6%
Sugars 7.1 g
Protein 42 g83.2%
Vitamin A 13.2% Vitamin C 6.4%
Calcium 19.1% Iron 29.2%
*Based on a 2000 Calorie diet
Chop finely with the onion, marjoram or sage .
Put into a pan and fry gently until the fat runs.
Drain off the surplus fat.
Stir in the tomato paste and stock, cover and simmer for 1 hour, stirring occasionally and seasoning to taste.
Cook the lasagne noodles in boiling salted water for 10 minutes and drain well.
Grate the Cheddar cheese .
Mix the butter, flour and milk for 5 minutes .
Pour into a saucepan and bring to a boil.
Reduce the heat and cook for 2 minutes, stirring well.
Cool for 5 minutes.
Put into the processor bowl and add the egg yolk, nutmeg, cream, salt and pepper.
Mix for 5 seconds.
Add half the cheese and mix for 5 seconds.
Put half the meat mixture into a greased ovenproof dish.
Cover with half the noodles and then half the cheese sauce.
Put | in the remaining meat and noodles.
Cover with the remaining cheese sauce and sprinkle with the remaining grated cheese.
Bake at 350Â°F for 35 minutes until golden-brown.
Serve hot with a salad.