Lasagne
This beef lasagne is better than anything you can buy in a store. The meat to pasta to sauce ratio is just perfect. Good for a dinner party or whenever Gustav deserves a treat.
Ingredients
White Sauce
- 87 g butter
- 87 ml flour
- 700 ml milk
- 1 cup cheese shredded
- salt to taste
- white pepper to taste
Mince
- 1 medium onion finely chopped
- 2 cloves garlic crushed
- 500 g beef mince
- handful herbs and spices whatever your heart desire
- salt to taste
- pepper to taste
- 1 cup veggies frozen or fresh
- teriyaki sauce
- chutney or any other sweet sauce
- soy sauce
Pasta
- 6-8 lasagne sheets
Instructions
Mince
- Preheat the over to 160C. Fry the onion over a medium heat until softened. Add the garlic and fry for 1 minutes or until browned. Add the mince meat, herbs and spices and fry until browned. Add the veggies and sauces, let it simmer for about 10 minutes. Set aside.
White Sauce
- Melt the butter in a medium size pot. Mix in the flour until smooth. Take the pot of the heat. Whisk in the milk, bit by bit to avoid clots forming. Put the pot back on medium heat, bring to boil while continuously whisking, until the sauce thickens. When sauce is thick, stir in the cheese and season with salt and pepper. Use sauce immediately after.
Pasta
- In a 20x20cm oven dish, spread a bit of white sauce on the bottom. Add a layer of lasagne sheets. Add a layer of mince meat over the sheets and top with white sauce. Repeat the above 2 steps until all the meat and white sauce is used. Top with shredded cheese and bake in the oven for about 30 minutes.
