Last week I almost made lasagne but then decided to go ahead and make a Mexican version since Wil had been requesting it lately. This meant that I still had lasagne sheets in my pantry this week and so tonight lasagne was on the menu. This was by no means Kylie's lasagne which is vege-filled and delicious, nor was it Michael's lasagne which is a true vegetarian's dream, but it was a nice start to adventures in lasagne for the the Winter and a tasty meal to end the week on.
It's not a difficult dish to prepare but the cheese sauce is a labour of love so make sure you're feeling calm as no-one wants a grouchy, frustrated lasgane. The best bit is the leftovers of course, and I'm already looking forward to lunch at work this week. The recipe I chose to start with tonight was the Edmonds version, most likely known to all Kiwis. This is a work in progress, so check back in a few weeks and maybe we'll have a new version in the works!
Meat Sauce
2 tbsp oil
1 onion, chopped
3 cloves garlic, crushed
500g lean beef mince
100g mushrooms, slived
2 x 400g cans chopped tomatoes
1 cup tomato puree
1 tsp oregano
1/2 tsp basil
1 tsp sugar
salt
pepper
Heat oil in a large pan, and add the onion and garlic. Once the onion is golden increase the heat, then add the meat until well browned. Add mushrooms, tomatoes, puree and the herbs and stir. Bring ot the boil, then reduce the heat and simmer gently for 40 minutes or until it has thickened slightly, stirring occasionally. Season to taste.
Cheese Sauce
50g butter
3 tbsp flour
1 1/2 cups milk
3/4 cup grated cheese
salt
pepper
2 tbsp grated parmesan cheese
Melt the butter in a saucepan, then add the flour and stir until frothy. Add the milk, bit by bit, stirring all the while until it thickens before adding more milk each time. Season and allow to cool slightly.
Layer the lasagne sheets into your baking dish with the meat and the cheese sauce, adding a later of the grated cheese on top. Bake in a 180 degree oven for 20 minutes or until golden and heated through.
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