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Lasagne By Joanne Collins Lasagne Serves 4 2 tbs oil 1 large onion,peeled and chopped 1 lb (500g) of minced beef 1 tin of chopped tomatoes 1/4 pint (125ml) of beef stock 2 tbs of tomato puree 1 packet of lasagne (no pre-cooking required type) 2 tsp oregano Salt Pepper For the sauce: 1 oz 25g of butter 2 oz 50g of flour 1 pint 0.5 litre of milk 6 oz 150g of cheese, grated After heating the oil in the saucepan,add the onion and the garlic and cook for 5 minutes.Add the mince and cook thoroughly.Then add the tomatoes,oregano,beef stock,tomato puree and seasoning.After bringing to the boil,an optional simmering for 15 to 20 minutes will improve the flavour. While the meat sauce is reducing,prepare the cheese sauce. Melt the butter in a saucepan and add the flour,stirring constantly.Remove from the heat and add the milk in stages.If the milk is added all in one go,you get lumps in the sauce.After adding the milk,bring to the boil and add the cheese,saving a bit for the top.Then simmer for 3 - 4 minutes;the sauce should now begin to thicken. Ok, so your sauce has not thickened: don't panic!Try adding a bit more flour,but sieve it first if you can.Lumpiness can be rectified by pouring the mixture through a sieve. Find a shallow baking dish and grease it,then add a layer of meat sauce followed by a layer of lasagne,followed by a layer of cheese sauce.Continue this formation until you have used up your mixtures,making sure you finished with the cheese sauce.As well as sprinkling cheese on top,fresh tomato slices can be added. Bake on the middle shelf of a preheated oven at gas mark 6 (425f,220c) for 30 to 40 minutes.

External Links

http://bestjoanne.info/2009/blogs-and-sites-ive-seen/blogs-that-have-contributed-an-article/net-marketing-tips/

Contributed by jc1971 on June 11, 2009, at 12:10 PM UTC.

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