Lasagna – My Way

Lasagna is assembled from:

  • Meat Sauce (Chicken Turkey or Beef)
  • Béchamel Sauce
  • Lasagna pasta pieces  (dried in a packet, fresh or home made. – If dried make a sloppier sauce).
  • Cheese:

Grated Mozzarella Cheese

Grated Colby,Edam, Tasty or other preferred cheese such as Ricotta….

  • Extras, (optional)

Vegetables, etc… Substitute  egg plant and or mushrooms for meat for a vegetarian lasagna.

1 The Meat Sauce

Beef Sauce

2 tablespoons olive oil

500 g mince

1 Beef OXO cube

1 onion, chopped

1 tin chopped tomatoes, OR 1 pot tomato paste and 1 cup water, OR 1 bottle bolognese sauce

1 tablespoon Italian herbs  or 1 teaspoon each of Basil, Oregano, Marjoram,, Parsley

Salt & pepper to taste

Dry Red wine

OPTIONAL: Any or all of –

1 carrot peeled and cut into cubes or slivers

2 sticks celery

Capsicum

Mushrooms

Eggplant

Garlic

Dry Red Wine

Chilli

Peas and beans are not such a good idea, neither is cabbage.

 

Chicken or Turkey Sauce

2 tablespoons olive oil

500 g boneless chicken or chicken pieces, or 500g turkey mince.

1 Chicken OXO cube

1 onion, chopped

1 tin chopped tomatoes, OR 1 pot tomato paste and 1 cup water, OR 1 bottle bolognese sauce

1 tablespoon Italian herbs 1 teaspoon each of Basil, Oregano, Marjoram,, Parsley

Salt & pepper to taste

 

OPTIONAL: Any or all of –

1 carrot peeled and cut into cubes or slivers

2 sticks celery

1 capsicum

Mushrooms

Eggplant

Garlic

Chilli

Dry White Wine

 

Meat Sauce METHOD (beef, turkey or chicken)

 

Brown the meat/chicken in olive oil in a frying pan, add onions and chopped or sliced vegetables, stir fry for a few minutes, add the tomato/paste/, water /wine and lastly herbs (and eggplant if using it). Simmer for 10-15 minutes, add more liquid (water/wine) if it gets too thick.  It should be pretty sloppy.

2 Béchamel Sauce

  • 600 ml milk
  • 1 or 2 Bay leaves
  • 1 slice of onion
  • black pepper, cracked
  • 1 teaspoon mace
  • ¼ teaspoon nutmeg
  • ½ teaspoon mustard powder
  • 50 g butter
  • 50 g flour
  • Salt and pepper

 

Heat the milk in a saucepan with bay leaves, peppercorns, mace and the onion slice.

DO NOT BOIL. When the milk is just starting to come to the boil, remove it from the heat, cover with a lid, and leave it to cool and infuse for at least half an hour.

 

When it is cool, strain it into a jug to remove the leaves and other bits.

 

In a frying pan melt the butter and stir in the flour and mustard powder, stir fry it for a few minutes.

 

Remove from the heat, and with a whisk, stir in the milk until it is a smooth mixture, – no lumps.

Return to the heat and stir until the sauce boils and thickens.

(This is called a roux, and without the bay, mace and nutmeg is the basic “white sauce”)

 

Add salt and pepper, freshly ground nutmeg, and a handful of grated cheese.  Stir it in.

 

Done.

 

(By the way: To white sauce /Béchamel you can add

  • chopped parsley, for a sauce that is good with fish, shellfish, and Kedgeree
  • Chopped cooked mushrooms and cream/sour cream  for a  mushroom sauce
  • grated cheese, for a cheese sauce,
  • Blue Cheese for a pungent cheese sauce
  • sugar, brandy and cream for a Christmas pudding sauce.  (White sauce, not Béchamel)

Neat stuff).

 

 

 

3 And now we assemble and cook the lasagna.

 

Rub a large baking dish with olive oil or margarine

 

Layer

  1. Lasagna pasta
  2. Meat sauce
  3. Bechamel
  4. Grated cheese

Until the dish is full or the ingredients are used up

Top with the last of the grated cheese

 

Bake in the oven for 30 –40 minutes @ 180 degrees C  until the top is golden.

 

Enjoy.

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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