Beef Lasagna Step-By-Step Pics
November 8th 2007 03:47
Variations on this dish include vegetarian lasagna, featuring various coloured layers of pumpkin, tomato, mushrooms and spinach, and my signature dish, seafood lasagna. Both of these variations will also be featured on this site shortly.
30 ml Olive oil
1 Brown onion
2 Cloves of garlic
250g Minced beef
100ml Red wine
250g Crushed tomato
60 ml Tomato paste
20g Mixed herbs
1 Bay Leaf
Salt and pepper
Make bolognaise sauce.
(See previous post).
250g Lasagna sheets
250ml Bechamel sauce
(See October post)
150g grated cheese
Spoon out enough bolognaise to cover the base of a deep baking dish to a depth of 75mm or so.
Some plain crushed tomato may be substituted for the bottom layer but always start with a layer of sauce, not pasta..
Overlap a layer of pasta sheets. Dried pasta sheets do not need to be pre-cooked and they can be snapped to fit.
Repeat the process with pasta and sauce until you have four or five layers finishing with a layer of pasta.
Leave about three or four centimeters at the top.
Sprinkle a layer of grated cheese on top.
Bake in a moderate oven for approximately half an hour.
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