Freelance Writing Jobs | Today's Articles | Sign In

Classic Italian Lasagne Recipe

Easy to Follow Instructions

Mar 12, 2009 Marius Goubert

This is an easy to prepare, healthy and cheap meal capable of feeding four for less than £10. Includes recipe for the perfect white sauce.

This recipe is for a rich, creamy lasagne which makes a great evening meal. The dish can be easily modified for vegetarians and is a great way to get a hearty meal out of cheap and simple ingredients.

To feed four have the following:

1 large onion (red or white)
2 cloves of garlic
A good pinch of basil
500g of lean beef mince (For vegetarians substitute with 1 large aubergine)
1 red pepper
1 carrot
Half a tomato
2 tins of chopped tomatoes
1 tablespoon of tomato puree
1 beef stock cube
3 tablespoons of red wine
Lasagne pasta sheets
150g of grated cheddar cheese
150g of grated mozzarella
Sea Salt and Ground Pepper
Olive oil
½ pint of milk
20g of butter
1 Tomato

Tomato Sauce

Firstly, add a glug of olive oil to the base of your cooking pot and heat.
Finely chop the onion, garlic and basil and add to the pan. Season with salt and pepper and cook over a moderate heat until the onions have softened.
Then take the mince and add to the onions. Season with salt and pepper and cook until partially brown.
Add the stock cube and red wine and stir in. Allow the alcohol from the wine to evaporate.
Next chop the red pepper and the carrot and add to the pan. Season with salt and pepper.
Finally add both tins of tomatoes to the pan and stir in. Replace the lid and leave to cook over a moderate heat for 20 minutes. Afterwards stir in the tomato puree.

White Sauce – No Lumps

When the vegetables have partially softened you begin to make the white sauce.
One way to make a white sauce – without any lumps - is to firstly add most of the milk to a small pan and begin to heat. (*however beforehand pour a small amount of the milk into a glass - until it is about a quarter full.)
Add the butter to the pan and stir it into the milk as it heats.
When the butter has melted, take your cornflour and stir into the glass milk.
Then gradually add the milk and cornflour to the heated milk and butter in the pan and stir continually. The sauce will begin to thicken, and will have absolutely no lumps.

Lasagne Layers

Take an oven dish and layer the bottom with the sauce. Add the pasta sheets over the top and cover with some of the cheese and white sauce. Repeat this until you have used up all of the cheese, tomato sauce and white sauce.
Top the lasagne with a few slices of chopped tomatoes and place in a pre heated oven – 200 degrees Fahrenheit – and cook for 20 - 30 minutes.
Serve with salad or chips.

The copyright of the article Classic Italian Lasagne Recipe in Recipes is owned by Marius Goubert. Permission to republish Classic Italian Lasagne Recipe in print or online must be granted by the author in writing.

Lasagne