Easy Meat Lasagna

19 Sep

This is part two of the birthday menu — I’ve always wanted to make my very own lasagna. And this is one that would go well with the sister’s palate; anything cheesy would do. I marvelled at how others could bake theirs to such perfection. And so, I decided to give it a shot and dare I say it, turned out quite alright. I might just ask for my aunt’s advice to further improve it.

I compared Giada De Laurentiis against San Remo‘s recipe and found the latter to be much easier. So, here goes nothing 😀

Ingredients

  • 250 gm San Remo Instant Lasagna
  • 2 tablespoons oil
  • 1 yellow onion, finely chopped
  • 1 garlic clove, crushed
  • 500 gm minced beef
  • 5 tablespoons tomato paste
  • 2 x 400 gm canned tomatoes
  • 2 cups chicken stock
  • Salt and pepper, to taste
  • Pinch of nutmeg
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 2 cups milk
  • 125 gm mozzarella or cheddar cheese

Directions

Meat Sauce: Heat oil in a saucepan. Add onion and garlic, cook until soft. Add minced beef, cook until brown. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and cook gently for 20 minutes.

Cheese Sauce: Melt butter in a separate saucepan, stir in flour and cook for 2 minutes, over gentle heat. Remove from heat, stir in milk. Return to heat, stir until thick and smooth. Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.

Preheat oven to 180 degrees Celsius. Pour 1/2 cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer (allow for 4 layers). Sprinkle with grated parmesan cheese, bake in oven for 35 – 40 minutes or until cooked through. Let stand 5 minutes before serving.

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