Lasagne Recipe
Ingredients
| Ragu Bolognese Sauce | ||
| 2 streaky bacon rashers, cut into small pieces | ||
| Onion | 1 Large, chopped | |
| 1/2 kg / 1 lb. minced beef | ||
| Oil | 2 Tablespoon | |
| Celery stalks | 2 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Mixed herbs | 1/4 Teaspoon, dried | |
| Salt | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| Tomato puree | 5 Tablespoon | |
| 250 ml / 1/2 pint water | ||
| White sauce | ||
| 25 g / 1 oz. margarine | ||
| 25 g / 1 oz. flour | ||
| 375 ml / 3/4 pint milk | ||
| Pasta | ||
| Oil | 2 Teaspoon | |
| 100 g / 4 oz. lasagne | ||
| 100 g / 4 oz. Gruyere cheese, grated | ||
| 50 g / 2 oz. Parmesan cheese, grated | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Heat oil and fry bacon, onion and beef till brown.
2) Pour in Bolognese sauce ingredients and mix well stirring constantly.
3) Simmer covered for 1 hour.
4) In a saucepan, heat margarine and add flour.
5) Stir flour for 2 minutes.
6) Stir in milk.
7) Boil and thicken the sauce.
8) Adjust seasoning and keep hot.
9) Add salt and oil in 2I (4 pints) or 5 pints of water. Add pasta and bring it to boil.
10) Add lasagne and cook further for 8 minutes.
11) Remove from liquid and rinse with cold water. In a damp towel, arrange the pieces so that they don’t stick together.
12) In a shallow ovenproof dish arrange lasagne in three layers lined with foil.
13) Layer beginning with Bolognese sauce, then pasta, then white sauce and Gruyere cheese.
14) After the layers are done, end with white sauce.
SERVING
15) Serve sprinkled with Gruyere and the Parmesan and green salad.
TIPS
Open freeze and store content in a sealed bag. Reheat in oven at 190°C, 375°F, Gas Mark 5, for 1 hour.
1) Heat oil and fry bacon, onion and beef till brown.
2) Pour in Bolognese sauce ingredients and mix well stirring constantly.
3) Simmer covered for 1 hour.
4) In a saucepan, heat margarine and add flour.
5) Stir flour for 2 minutes.
6) Stir in milk.
7) Boil and thicken the sauce.
8) Adjust seasoning and keep hot.
9) Add salt and oil in 2I (4 pints) or 5 pints of water. Add pasta and bring it to boil.
10) Add lasagne and cook further for 8 minutes.
11) Remove from liquid and rinse with cold water. In a damp towel, arrange the pieces so that they don’t stick together.
12) In a shallow ovenproof dish arrange lasagne in three layers lined with foil.
13) Layer beginning with Bolognese sauce, then pasta, then white sauce and Gruyere cheese.
14) After the layers are done, end with white sauce.
SERVING
15) Serve sprinkled with Gruyere and the Parmesan and green salad.
TIPS
Open freeze and store content in a sealed bag. Reheat in oven at 190°C, 375°F, Gas Mark 5, for 1 hour.
Chef
