Mmmmm Lasagne…

Well, I am currently knitting some hats on order for my shop and I have a craft fair to prepare for so busy busy on the knitting front with not much to show you 😦
Since that makes a pretty boring knitting blog, I’ll show you some cooking instead 😀
Hooray! It’s my yummy, scrummy lasagne. I love lasagne. If you don’t like it, well, quite simply, you are mad. End of.

This is another thing I make a lot of. I like to make lots and freeze it. This would feed around 6 – 9 people, depending on the portion size.


Meat Section
750g Minced beef
1 Large onion
Two handfuls of mushrooms
2 tins of plum tomatoes
3 cloves of garlic
2 dessert spoon of tomato purée
1 dessert spoon of mixed herbs
2 Oxo cubes
salt and pepper

White Sauce
Approx 4 tbls plain flour
1.5 – 2 pints milk
1 tbls margarine

1 packet of lasagne sheets
50g grated cheese

Chop all the veg up (onion, mushrooms, tomatoes, garlic)


Using a deep pan, brown the mince. Then add the onions and sauté until they soften. Throw in the mushrooms and garlic. Once your mushrooms have reduced down a bit, add the add the tinned tomatoes, mixed herbs, oxo cubes, tomato purée and salt and pepper. While stirring occasionally so it doesn’t stick to the pan, bring to the boil. Leave it to simmer while you prepare the white sauce.

In a separate saucepan, melt the butter. Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. You are best to use a whisk here. Return to the heat and, stirring all the time with your whisk, bring to the boil. If you stop stirring for a second, the devils sauce white sauce will go lumpy. So unless you hate yourself, Don’t turn your back until it is boiling.
Simmer gently for 5-6 minutes stirring often.

Take both pans off the hob now. This is the fun bit.

In your oven proof dish start layering the lasagne in this order:
Meat sauce
Lasagne sheets
White sauce

Keep going round and round the with the layering until you run out of sheets or space in your dish. Leave some white sauce for the top.

On your last go around, when you have ended with a layer of white sauce, sprinkle on the cheese.

Place in the oven on 200 degrees for 25 – 30 minutes.
Keep an eye on it as the pasta sheets will curl and could burn if they have no white sauce on.

Mine looks a bit weird in that last picture because the cheese was white. Orange cheese looks much better.

Serve with:

Chunky home made chips and salad. Now excuse me but I’m off to scoff some left overs…


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