Lasagna – Kym’s Style
Meat Sauce -
500 g beef mince
1 large onion, finely chopped
2 medium mushrooms, finely chopped
1 medium carrot, grated
1 small beetroot, grated
1 medium zucchini, grated
6 tomatoes chopped finely or 1 tin diced tomatoes
1 Massel stock cube – Beef style all vegetable
Pinch parsley and basil
Gravy powder to thicken
¼ to ½ cup water
White Sauce –
1 ½ cups milk
Good pinch of salt and garlic powder
½ tablespoon butter
1 ½ tablespoons fine flour
1 x packet of Lasagna pasta
Grated or sliced cheese to top (optional)
Place the onion, mushrooms and tomatoes in a large non-stick saucepan. Then add just enough of the water so there is some across the base of the pan. Place on a medium heat with the lid on and let simmer until they are all soft, stirring occasionally. Add the rest of the vegetables, herbs and stock, and continue to simmer for another 5 - 10 minutes or until the vegetables are cooked. Then add the mince and mix well. As the mixture is hot the mince will cook very quickly. Add enough gravy powder in a little water to thicken any liquids. Remove from the heat and set aside.
White Sauce Method -
Place all the ingredients in a non-stick saucepan and cook until thick, stirring intermittently to start with, but as it starts to thicken stir constantly. Remove from heat and set aside.
In a 23 x 15 x 5 cm casserole dish place a layer of the meat sauce on the bottom. Then a layer of lasagna pasta. Then another layer of meat sauce with a thin topping of white sauce. Then a 2nd layer of lasagna pasta. Then a 3rd layer of meat sauce with a thin topping of white sauce, and topped with a 3rd layer of lasagna pasta. Add one final layer of meat sauce topped with lasagna pasta. Place the rest of the white sauce on the pasta and top with cheese. Place in a medium oven and cook for 30 minutes. Serves 4 to 6 people.
Until next time – remember, safety first!