Lasagne Recipe
Summary
MethodBoiled
Ingredients
| Lasagne noodles | 1/4 Pound | |
| Oil | 1 Tablespoon | |
| Minced | 1 Pound | |
| Steak small can tomato juice | ||
| Chopped | 1 Tablespoon, finely chopped | |
| Button mushrooms | 2 Ounce | |
| Garlic | 1/2 Clove (5gm), crushed | |
| Oregano | 1 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Rosemary | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Butter | 2 Ounce | |
| Flour | 3 Tablespoon | |
| Milk | 1 Pint | |
| Processed cheese | 4 Ounce, grated | |
| Salt, pepper | ||
| Parmesan cheese | 2 Ounce, grated | |
| Cream | 4 Tablespoon | |
Directions
Cook lasagne noodles in boiling, salted water until tender, 15 to 20 minutes.
Drain well.
Peel and chop tomatoes.
Heat oil, add steak, cook, stirring, until browned.
Add all other ingredients, cook until meat is tender.
Place half the noodles in ovenproof dish, spread with half the meat sauce, then half the cheese sauce.
Repeat layers.
Sprinkle top with grated Parmesan cheese.
Cook in moderate oven, Mark 4,350°F., 15 minutes.
Five minutes before end of cooking time, pour cream over top of cheese.
Cheese Sauce Melt butter in saucepan, stir in flour, cook gently for 2 minutes.
Gradually add milk, stir over low heat until boiling.
Stir in grated cheese and seasoning, stir until cheese has melted.
Drain well.
Peel and chop tomatoes.
Heat oil, add steak, cook, stirring, until browned.
Add all other ingredients, cook until meat is tender.
Place half the noodles in ovenproof dish, spread with half the meat sauce, then half the cheese sauce.
Repeat layers.
Sprinkle top with grated Parmesan cheese.
Cook in moderate oven, Mark 4,350°F., 15 minutes.
Five minutes before end of cooking time, pour cream over top of cheese.
Cheese Sauce Melt butter in saucepan, stir in flour, cook gently for 2 minutes.
Gradually add milk, stir over low heat until boiling.
Stir in grated cheese and seasoning, stir until cheese has melted.
Chef
