lasagne

Lasagne

lasagne

After school today, we had a special little guest come play with us. And when special guests visit our home, we ask them what they’d like for dinner.

Our guest put in a request for lasagne. BTW we eat lasagne like three times a year… if at all. I tried to talk her out of it by telling her about my yummy spaghetti Bolognese. She was not having it. She knew what she wanted, gave me the most beautiful smile, and politely pleaded with me to make lasagne. With my kids joining in, how could I refuse?

In the past when I have made lasagne, I have always found it laborious but this recipe  from The Beginners Cookbook by Pamela Gwyther made it so simple to make –  it did not take as long as I thought it would. And the end result – as you can see in the photo – was absolutely stunning to look at, and satisfying to eat. It was just delish!

I thought I’d share the recipe with you – just in case you have a special little guest come to visit you after school.

What to do.

  1. Heat 2 tbsp. olive oil in a pan. Add 1 chopped onion and 2 chopped garlic cloves. Cook over medium heat for 4 minutes.
  2. Add 100 grams of chopped mushrooms, 450g minced beef, 400 grams of tomatoes and 2 tbsp. of Worcester sauce.
  3. Pour in 300ml beef stock. Season and with salt and pepper.
  4. Lower heat and let it simmer for 20minutes (or until meat is tender).
  5. Put 3 sheets of dried “no cook” lasagne sheets in the bottom of a baking dish, pour half of the sauce on the sheets, top with another 3 sheets, pour on the remaining sauce, then 3 more sheets.

To make the white sauce.

  1. Melt 5 tbsp. of butter in a pan, stir in 50 grams of plain flour. Cook for 2 minutes, remove from heat.
  2. Gradually stir in 600ml of milk.
  3. Bring to boil, stirring until thickened.
  4. Stir in 75g of parmesan cheese and 1 beaten egg.
  5. Season with salt and pepper.
  6. Pour over lasagne. Sprinkle 75g of grated parmesan cheese.
  7. Bake at 190oc for 30 minutes.

Yvonne xxx

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