Traditional lasagne
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 6
- 200g Minced beef
- ½ Onionfinely chopped
- 1 garlic clovecrushed
- 400g Tinned chopped tomatoes
- 1tbsp Tomato purée
- A pinch of mixed dry Mediterranean herbs
- 100g Mozzarella or cheddargrated
- 4 Lasagne Sheets
- 1tbsp Olive oil
- 25g Butter
- 25g Plain flour
- 300g Milk
Method
step 1
Heat a little olive oil in a pan, then add the onion and garlic. Fry for 2 minutes, then add the mince. Continue to cook for around 5 minutes, until the beef is browned. Drain off any excess fat.
step 2
Stir in the chopped tomatoes, tomato puree and herbs. Reduce the heat and simmer for 10-15 minutes, stirring frequently.
step 3
Meanwhile, melt the butter in a second pan, then stir in the flour to make a smooth paste (roux). Add the milk little by little, stirring to make a smooth sauce. Return to the heat and simmer for 8-10 minutes, stirring constantly.
step 4
Spoon a layer of the beef mixture into the bottom of an ovenproof dish. Cover with lasagne sheets, then spoon white sauce over to cover the lasagne. Repeat these three layers a second time. Sprinkle the grated cheese over the top.
step 5
Cook in the oven for 45-60 minutes, until the lasagne sheets are tender.
step 6
Mash or puree for younger babies.
step 7
Try substituting other minced meat, such as turkey or lamb, or use soya mince for vegetarian babies.