A little bit about lasagne

Lasagne (or lasagna) is one of my favourite dishes to make. It's simple, hearty and delicious.

There are 3 main parts; the bolognese sauce, the bechamel white sauce then layer it all together.

I use two cans of Wattie's Pasta Sauce which comes in a variation of flavours. I chose Chunky summer vegetables and the tomato and capsicum one. Then you do the trick of filling one half of a can with water and pouring it into the sauce. Not only does the water help to make the desired consistency, but you also get the last bit of the sauce out.

When the sauce is thick and comes to the boil, it's done! This may take 20 minutes, then season it well with salt and pepper.

The bechamel sauce is just butter, flour and milk. When it thickens, add grated cheese then season with herbs.

I like to add a bit of herbs, so I put a good pinch of everything in my white sauce, along with generous seasoning of salt and white pepper.

Layer it up! I use fresh lasagne sheets, available in the chilled ready- food aisle, near the yoghurt and bacon. The sheets can be cut to fit your lasagne dish.

First the lasagne sheet.

Then the bolognese sauce.

Then the bechamel.

Rinse, lather, repeat. Until all the sauces are finished and the top layer is a lasagne sheet. Leave extra bechamel sauce for the very top, more than the other layers to make the lasagne moist. Top with a generous sprinkling of grated cheese.

Bolognese

1 onion, finely chopped

400-500 g beef mince

2 cans pasta sauce

2 Tbsp tomato paste

1/2 can water

salt and pepper

Heat oil in a pan and soften the onion. 

Cook and brown the mince then add the sauces.

Stir together and season well.

When sauce thickens and comes to the boil, take it off the heat.

Bechamel sauce (White sauce)

50g butter

1/4 cup flour

1/2 tsp mustard powder

2 cups milk

1 cup grated cheese

salt and pepper to season

herbs

Melt butter in a pot.

Add flour and mustard powder. Stir quickly to combine.

Add milk and stir continuously so sauce is thick and comes to the boil.

Take off the heat and add cheese, stir until the cheese melts.

Season well.

After alternating layers of lasagne, bolognese and bechamel in a greased dish, bake at 180C for approximately 40 minutes or until top is golden. Stand for 10 minutes then serve. Lauren thinks it's better if you make this a day ahead, refrigerate then microwave individual servings. This is so the lasagne firms up and won't fall apart. I think she may be right.
I have leftover bolognese sauce which could be served with spaghetti or make into nachos, but I'm thinking tacos tomorrow.

And to conclude, I have to do welding as part of my engineering degree.

 Look how well I started out !!!

I really do not enjoy it.

Signed,

Elisa