This will be my 3rd time making lasagne & this version is much
better than the other 2.
I didn't get to do a good white sauce for my other 2, but this time
I did & it was yummy!!!
Preheat oven to 180 degrees celcius.
Ingredients
250 g of Lasagna sheets (1 packet) + more if needed
1 chopped big onion (2 small ones)
3 cloves of chopped garlic
2 tablespoons of dry mix herbs
1 tablespoon of dry chopped basil
400 g of minced beef / chicken / pork OR mix
1 diced carrots
2 - 3 buck of celery - diced
1 green diced capsicum (red & yellow capsicum; optional)
5 fresh chopped tomatoes
1 can button mushrooms - sliced
1 can of Campbell's Traditional Spaghetti Sauce OR 1 packet of Maggie Bolognese Sauce Mix
(substitute-tomato paste, tomato puree & tomato sauce)
Half a bottle of Maggie tomato sauce
1000 ml of water (add in more water for more sauce)
1 handful of chopped Italian Flat Leaf Parsley (Daun Sup)
Half a cup of water + corn flour (to thicken the sauce)
Black pepper & seasoned to taste
200 g of shredded Mozarella cheese
200 g of shredded Cheddar cheese
200 g of grated Parmesan cheese
*1 tablespoon of chilli pepper for those that love spicy
White Sauce:
110 g butter (1/2 cup)
1/4 cup flour (add more if not thick enough)
2 1/2 cups milk
1 tablespoon of cheddar cheese
Pinch of salt & black pepper
~ Heat 4 - 5 tablespoons of oil in a cooking pot.
Fry onions, garlic, dry basil & mix herbs until fragrant.
Add in minced meat, & fry until almost cook.
~ Mix in the diced carrots & celery fry until almost soft .
~ Add in diced tomato, diced capsicum, Campbell's Spaghetti Traditional sauce
& sliced button mushroom. Stir until well combined.
~ Add in water & maggi tomato sauce. Crack some black pepper & seasoned it to taste.
I did add in at least 2 tablespoons of chilli pepper to give a bit of heat.
~ Last but not least mix in Italian Flat Leaf Parsley.
To thicken sauce, mix some water in a bowl & 3 tablespoons of corn flour.
Pour into sauce & stir until it thickens.
~ Melt butter in a NON-STICK pan. Add in flour & stir until it's
a bit golden in colour. Pour in milk & mix until it thickens.
Add in more flour if the sauce is not thick enough.
Seasoned with salt & black pepper.
Sprinkle cheddar cheese & done.
The right consistency is when the white sauce coats
the wooden spatula as in the picture above.
~ Put 1 big scoop of sauce for the base.
~ Layer lasagna sheets until it covers the sauce fully.
Break some to fill in empty spaces.
~ Spread white sauce on top of the sheets.
~ Sprinkle mozarella, cheddar & parmesan on top of white cheese.
~ Pour another scoop of sauce, layered with sheets, white sauce spread,
sprinkles of cheeses; continue this process until
the sauce finishes.
~ It should ends with sauce & sprinkles of all of the leftover cheeses.
Mozarella, cheddar & parmesan.
Like so.
~ Bake for 25 minutes with aluminium foil on.
~ And another 25 minutes foil off.
~ Let it cool on counter before cutting or else everything will fall off.
~ Tadaa. Love the golden crust on top!
Hot & bubbly out of the oven.
Well I couldn't wait so I cut it while it's still hot. XD
Ohhh oowey goowey cheese.
This is after an hour of letting it cool. Not so messy.
But sorry for the messy plate. First batch mess.
Side ways.
Crunchy top layer & melty cheese in the middle.
Dash of tabasco & heavenly.
Best part bout this was, hubby & mother in law enjoyed it.
No comments:
Post a Comment