Lasagna(Mince Beef)

 

 

 

Lasagna

An Italian dish made with alternate layers of thin flat pasta, meat sauce, bechamel sauce topped with cheese and spices.

Recipe:

 

Meat Sauce

Ingredients

Olive oil

450g minced beef

3-4 garlic cloves crushed

2 onions chopped

5-6 tomatoes pureed

1 tspn lime juice

1 tbspn tomato paste

1 tbspn jaggery/sugar/ketchup(optional)

Bayleaf

Cinnamon

Cloves

Salt

Pepper

Cumin

Garam masala

Meat masala

Taco seasoning (optional)

Onion powder

Garlic powder

Fresh leaves 

Fresh parsley

Fresh basil

Fresh rosemary

Dried herbs 

Dried oregano

Dried rosemary

Dried thyme

Dried basil

Directions

Add olive oil in hotpan. Add bayleaf, cinnamon, cloves. Add crushed garlic and onions. Sauté till onion is caramelized.

Add minced beef and sauté. When it start turning colour add salt, pepper, cumin, garam masala, meat masala, onion and garlic powder, taco seasoning (optional)

Add tomato puree, 1 tbspn tomato paste, 1 tbspn jaggery/sugar/ketchup(optional). Bring to boil. Cover and cook till done for 20-30min.

Add fresh leaves and dried herbs (adjust according to your taste) 

 

Bechamel Sauce

Ingredients

 

4 tbspn butter

 

4 tbspn flour

 

2.5-3 cups milk

 

Grated cheddar cheese

 

Grated mozzarella cheese

 

Salt

Pepper

Oregano

Rosemary

Basil

Thyme

Directions

Add butter to hotpan. Add in flour and sauté till it turn golden brown.

 

Turnoff the flame

 

Add in milk little by little and mix well.

 

Turn on the flame, stir and cook till it thickens.

 

When it starts thickening add salt and pepper.

 

Add cheddar and mozzarella cheese.

 

Add in herbs and mix well.

Lasagne sheets

Cook as per instructions on the packet.

 

 Here I used 9 sheets boiled in salt water for 10min. And drained.

If using instant lasagna sheets, no need to cook .

 

Instant sheets are easier to use, but taste and texture wise I prefer boiling type.

Layering

In a greased pan spread meat sauce

Then place lasagne sheets

Again meat sauce

Bechamel sauce

Sheets

Meat sauce

Bechamel sauce

Repeat 

Final layer bechamel sauce

Add grated cheddar and mozzarella

Finally sprinkle with dried oregano

Cover and bake.

Or refrigerate and bake next day. 

I usually prepare ahead and refrigerate and bake them next day as it'll be more flavourful.

You can make and freeze them in batches and bake them whenever needed.

Baking

Bake covered  at 200°C preheated oven .

When it starts bubbling, remove the cover and bake for few more minutes(10 min)

 

video recipe