Lasagne
A community recipe by MonicaNot tested or verified by Nigella.com
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Fry the mince until dry and golden and then remove to a plate. Add a drop of olive oil and fry the onion for 10 minutes on a very low light (you can add a pinch of salt to stop them burning if you want to). Add the garlic and cook for a further 5 minutes. Return the mince to the pan and mix together, add the Worcestershire sauce and red wine and bubble together for a moment or two. Add the crumbled oxo cubes and the spices and mix well, then add the tomato puree, the tinned tomatoes, the oregano, salt to taste and a good grinding of black pepper, stirring well after each addition. Leave to simmer on the lowest possible setting (use a heat diffuser if you have one) for a good 20 minutes before adding the mushrooms, then leave to cook for about 10 minutes longer. Taste and adjust seasoning if needed. Layer up in your Lasagne dish in whatever way suits you, I always add a layer of torn basil leaves on top of the ragù before the pasta layer and top my final cheese sauce layer with freshly grated parmesan cheese. Bake at 150 – 200 C for approx 30 minutes
Fry the mince until dry and golden and then remove to a plate. Add a drop of olive oil and fry the onion for 10 minutes on a very low light (you can add a pinch of salt to stop them burning if you want to). Add the garlic and cook for a further 5 minutes. Return the mince to the pan and mix together, add the Worcestershire sauce and red wine and bubble together for a moment or two. Add the crumbled oxo cubes and the spices and mix well, then add the tomato puree, the tinned tomatoes, the oregano, salt to taste and a good grinding of black pepper, stirring well after each addition. Leave to simmer on the lowest possible setting (use a heat diffuser if you have one) for a good 20 minutes before adding the mushrooms, then leave to cook for about 10 minutes longer. Taste and adjust seasoning if needed. Layer up in your Lasagne dish in whatever way suits you, I always add a layer of torn basil leaves on top of the ragù before the pasta layer and top my final cheese sauce layer with freshly grated parmesan cheese. Bake at 150 – 200 C for approx 30 minutes
Introduction
This is my version of Lasagne. I haven't given a recipe for the cheese sauce because, frankly, I mostly buy a tub of fresh 4 cheese pasta sauce out of sheer laziness!!
This is my version of Lasagne. I haven't given a recipe for the cheese sauce because, frankly, I mostly buy a tub of fresh 4 cheese pasta sauce out of sheer laziness!!
Ingredients
Serves: 4
Metric
Cups
- 500 grams minced beef
- 1 onion
- 2 cloves garlic (to taste)
- 1 can tomato
- 2 stock cubes
- 2 teaspoons paprika
- 1 pinch of curry powder
- tomato puree
- 1 tablespoon Worcestershire sauce
- red wine
- 1 teaspoon oregano
- 1 pinch of salt
- 1 pinch of pepper
- 17⅔ ounces ground beef
- 1 onion
- 2 cloves garlic (to taste)
- 1 can tomato
- 2 broth cubes
- 2 teaspoons paprika
- 1 pinch of curry powder
- tomato puree
- 1 tablespoon Worcestershire sauce
- red wine
- 1 teaspoon oregano
- 1 pinch of salt
- 1 pinch of pepper
Method
Lasagne is a community recipe submitted by Monica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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