Serves 8
6 tbsp olive oil
3 large onions, finely chopped
675g lean minced beef
3-6 garlic cloves, chopped
3 tbsp tomato purée
400g cans chopped tomatoes
2 tsp dried oregano
3 bay leaves
2 tbsp pesto salt and freshly ground black pepper
50g butter
3 heaped tbsp plain flour
1 liter hot milk
300g cheddar cheese grated
450g lasagne sheets
1: Heat the olive oil in a large, heavy-based saucepan over medium heat, add the onions, and cook, stirring occasionally, for 5 minutes or until starting to soften. Add the beef and cook, stirring constantly, for 5 minutes or until broken up and no longer pink. Add the garlic and cook for 1 minute, then stir in the tomato purée, tomatoes, oregano, and bay leaves. Bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in 1 tbsp pesto and season well with salt and pepper. Remove from the heat and set aside.
2: Melt the butter in a saucepan over low heat, whisk in the flour, and cook until the mixture starts to foam. Remove from the heat and slowly whisk in the hot milk. Return to the heat and bring to the boil, still whisking. Reduce the heat and simmer for 2 minutes or until thickened. Remove from the heat and stir in the cheddar cheese, then season with salt and pepper to taste.
3: Preheat the oven to 180°C ( 300°F/ Gas 4 ). Pour a 1 cm layer of the beef sauce over the bottom of a large baking dish. Cover with a layer of lasagne sheets. Add another 1 cm layer of beef sauce, followed by a small amount of the cheese sauce. Top with a layer of lasagne sheets. Repeat the layering until all the meat sauce and lasagne sheets have been used up, finishing with an even 5mm layer of cheese sauce on top.
4: Drizzle the remaining pesto over the cheese sauce. Place in the oven and bake for 35-40 minutes or until golden brown and bubbling. Remove from the oven and leave the lasagne to settle for 10 minutes before serving.
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