Food/Fabric Technology
Food Technology: Lasagne
By C. Gasson
27 Oct 2009, 09:47

Lasagne (for 2)

Meat Sauce:

Dash of oil

½ onion, diced

1 clove garlic, chopped

200g mince

½ can tomatoes, chopped

1 Tbsp tomato puree

¼ cup water

Salt and pepper

Cheese Sauce:

1 Tbsp butter

1 Tbsp flour

200mls milk

2 Tbsps grated tasty cheese

Lastly, approximately 150g of instant lasagne sheets are also needed.

Method

1.    Sauté onion and garlic in oil for 2-3 minutes.

2.    Add mince, break up and brown. Then add tomatoes, puree, water, salt and pepper. Simmer for 10 minutes.

3.    Prepare cheese sauce. In a small pot melt butter over a low heat.

4.    Add flour and stir constantly for one minute. Cooked butter and flour mixture is called a roux and is used for thickening a sauce.

5.    Add the milk gradually and stir after each addition until the mixture is smooth and thickened.

6.    Take off the heat and add grated cheese.

7.    Grease a rectangular oven proof dish.

8.    Place a layer of lasagne sheets on the bottom. Cover with ½ the meat mixture. Repeat another layer of lasagne and then mince. Finish off with a layer of lasagne sheets on top.

9.    Cover the lasagne with cheese sauce and sprinkle over some grated cheese.

10.           Bake at 180 C for 30-35 minutes.