The first lasagne dish I made in UK during my sabbatical. Made this dish many times later on with different ingredients thus results every time. This photo was taken while it was still in the oven. Forgot to snap one when it was already browned. Back home, my husband prefers the vegetable version with spinach and aubergine. The kids love extra cheeseeeee. Here is the original recipe by Malina.For the tomato sauce:
1 small canned mushroom spaghetti sauce
400gm of minced beef
2-3 large onions - diced
5-6 cloves of garlic - crushed
1 can of button mushroom
lasagne sheets
good amount of mozarella cheese
pinch of salt
1-2 cups of water
Saute' the onion and garlic. Add the minced beef, mushroom and sauce. Add some water and stir until cooked. Season well.
For the white sauce:
6 tbsp butter
1/2 cup plain flour
4 cups = 1 liter milk
salt and pepper
Melt the butter in a big pan. Add the flour. Stir until well mixed. Pour milk and continuously stir until it thickens. Season to taste.
Grease a casserole dish. Put some of the tomato sauce as the base. On top of this, arrange the lasagne sheets to form a layer of the pasta. Put another batch of tomato sauce. Then a batch of the white sauce. Place a good layer of grated cheese. Repeat the layers of pasta, tomato sauce, white sauce and cheese. Make sure the last (top most) layer is a generous amount of cheese.
Bake in the oven at 160C until golden brown.
