A box of oven ready lasagna sheets
Meat Sauce
200g minced beef
3 red shallots
3 garlic cloves
400ml pasta sauce
1 tbsp chilli sauce
2 cups of water
1 beef stock cube
Salt and pepper to taste
3 red shallots
3 garlic cloves
400ml pasta sauce
1 tbsp chilli sauce
2 cups of water
1 beef stock cube
Salt and pepper to taste
Cheese Sauce
4 tbsp butter
2 tbsp flour
1 litre of fresh milk
1 tsp white pepper
1 cup grated cheese (I used Mozarella and pasta cheese)
Salt to taste
Instructions
Meat Sauce
1) Heat oil in a pot and saute the sliced shallots and garlic until soft and fragrant. Add in the minced beef. Season with black pepper and salt. Stir well until brown.
2) Add in the pasta sauce and 1 cup of water. Leave to simmer.
3) Add in the chilli sauce and beef stock cube. Gradually add in the remaining water until the consistency is to your preference. Set aside.
4) Heat the butter in a pan or a wok. Add in the flour, stir for about 15-30 second and add in the milk.
5) Add in salt and white pepper, leave to simmer until it boils.
6) Add in the grated cheese and stir well, set aside.
7) Preheat the oven at 200'c.
8) Grease the baking dish that you want to use. Start with a layer of meat sauce at the bottom, topped with the lasagna slices and then pour the cheese sauce. Repeat this for 3 or 4 times depending on the size of your baking dish.
9) Top it off with some more grated cheese.
10) Cover the top with a sheet of aluminium foil, bake at 200'c for 30 minutes. Then take off the foil and continue baking at 10-15 minutes at 150'c.
11) Leave to cool and set for 15 minutes before digging in.
11) Leave to cool and set for 15 minutes before digging in.
