Lasagne is wonderful dish but sometimes difficult to make. And I know that coeliacs miss out on Lasagne at restaurants. But it’s one of my favourite dishes so I’m going to show you how I make it, it’s easy and takes less than a hour.
This lasagne is soft, with slightly crunch to the top pasta layer, tomatoey and cheesy and wonderful.
So here’s the recipe:
500g mince beef
2 tbsp oil
1 onion, chopped
1 garlic clove, crushed
100g sliced mushrooms
Salt and pepper
1 tsp oregano
1 tsp sugar
2 400g can chopped tomatoes
Lasagne sheets (any good supermarket do free from lasagne sheets that work well with this, just don’t forget to soak in hot water for 2-3 mins first)
1 onion, sliced
100g cheddar cheese plus extra for topping, grated
15g Parmesan cheese, grated
1. Brown mince, onion and garlic. Add mushrooms and cook for a further 2-3 mins.
2. Season and add tomatoes, oregano and sugar. Then cover and simmer for 20 mins
3. Remove lid and simmer for a further 5-10 mins until the sauce has slightly thickened.
4. While the meat is simmering, slowly boil milk with the onion and peppercorns. Stand the milk for 5 mins and then strain, removing the onion and peppercorns and set aside.
5. Melt the butter in the saucepan and add the flour. Quickly stir over a moderate heat for 1 min.
6. Add the milk slowly and bring to the boil until the sauce thickens and cook for 1 min.
7. Remove from the heat and add the cheeses, stirring until melted.
8. Layer the meat sauce, lasagne (cutting or breaking the sheets to fit if they don’t whole) and cheese sauce in to an oven-proof dish. Finish the layers with the cheese sauce.
9. Sprinkle liberally with extra grated cheddar and/or parmesan. Bake at 180oC until golden and bubbling.
So let me know what you think of the recipe or if you have any other good lasagne recipe. It’s easy, not too time consuming and yummy, so give it a go and enjoy.
Life’s too short to eat bad food!