I had never made white sauce before so Mama helped me make that. All in all, I really only did the construction. :(
I got the recipe from : Sam Stern's 'Cooking up a Storm'
Here is the recipe:
1 quantity Bolognese sauce (see below)
1 quantity Basic White sauce (also see below)
75 g / 6 oz mature Cheddar cheese, grated
1/2 - 1 teaspoon English Mustard
Juice of half a lemon
250 g / 9 oz pack no pre-cook lasagne
4-6 tablespoons freshly grated Parmesan cheese
About 25 g / 1 oz butter or 100 g / 4 oz mozzarella cheese, sliced or 50 g / 2 oz Cheddar or Parmesan cheese grated (for top)
1. Prepare the Bolognese Sauce.
2. Preheat the oven to 200°C/400°F/gas 6. Grease a large lasagne dish or oblong oven proof dish at least 5cm/2 in deep.
3. Make the White Sauce and stir in the grated Cheddar cheese, mustard, and lemon juice.
4. Spread on third of the meat sauce in the dish. Add a single layer of pasta. Drizzle with a little cheese sauce. Sprinkle a little Parmesan. add another third of meat, another layer of pasta, and a little cheese sauce. Then the last of the meat and a final layer of pasta. Top with the remaining cheese sauce.
5. Dot with butter or sprinkle with mozzarella, Cheddar, of Parmesan cheese. Bake for 40 minutes.
6. Remove from oven and let the lasagne relax for 10 minutes before serving.
25 g / 1 oz butter
1 large onion, finely chopped
3 garlic cloves, crushed
1 large carrot, finely chopped
1 celery stick, finely chopped
2 lb / 900 g best-quality minced beef
2 x 400 g / 14 oz cans chopped tomatoes
4 tablespoons tomato puree
Good pinch of sugar
Fresh thyme, oregano, or basil chopped
Freshly grated nutmeg (optional)
A little water or stock
Salt and Black pepper
1. Melt the butter in the oil in a large saucepan. Add the onion and garlic. Cook gently for 5 min, till soft and translucent. Add the carrot and celery. Cook for another 5 min.
2. Chuck in the mince and brown it up, stirring. Whack up the heat and throw in the tomatoes, tomato puree, sugar, herbs, nutmeg, and salt and pepper. Stir. Add water or stock if too dry.
3. Reduce heat, partially cover the pan and simmer your sauce for 30 minutes minimum.
4. Taste and adjust the seasoning, adding a squeeze of lemon juice, if you like.
600ml /1 pint milk
50 g / 2 oz plain flour
50 g / 2 oz butter
Salt and black pepper
1. Make a roux: Melt the butter gently in a saucepan. Add the flour. Stir quickly with a wooden spoon. Cook for 2 min on low heat, stirring so the mix does not burn.
2. Take your roux off heat. Add milk slowly - I use a balloon whisk - beating to prevent lumps from forming.
3. Return pan to hob. Increase heat, and cook for 2 min, till sauce thickens, whisking as you go.
|The finished lasagne! Yummy!|