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One of my family favourites which I am now gladly sharing with all of you! This Lasagna dish is super easy to make, and also budget-friendly because I didn't use any fancy ingredient to make it taste delicious. Enjoy, foodies! :)
1/2 kilo Lasagna pasta, cooked as per package instructions
Olive Oil- for drizzling pre-cooked noodles
1 kilo ground lean beef (may be pre-boiled to remove excess fat)
1 can mushroom, sliced
2-3 Tbsp tomato paste
2tsp Italian seasoning
3tsp dried basil
1 medium size onion, sliced
10 cloves garlic, minced
1 liter tomato sauce
salt and pepper
1/4 cup butter
1/4 cup flour
1liter and 250ml evaporated milk
2 180g/blocks cheddar cheese, grated
1 180g/block quick melting cheddar cheese, grated
To cook the white sauce, in a medium size sauce pan heat and melt the butter in low to moderate heat. Stir in the flour until fully blended. Stir in the milk and continue to cook stirring occasionally until almost boiling. Now stir in the cheese and cook stirring occasionally until melted and fully blended. When done keep warm, keep aside.
To cook the meat sauce, in a big saucepan sauté garlic and onion until fragrant, add in the ground meat and stir cook for 5 to 8 minutes. Add in the tomato paste, tomato sauce and continue to stir cook for 3 to 5 minutes. Add sugar, stir cook for another 6 to 8 minutes. Season with salt and pepper to taste. When done remove from heat and keep aside.
To bake the pasta, coat a rectangular pyrex dish with butter. Arrange the pasta sheets at the bottom. Add in a layer of meat sauce over the pasta sheets. Then pour in a layer of the white sauce. Now arrange the second layer of pasta, meat sauce and white sauce until a total of 4 layers is formed. Top with grated cheddar cheese. Bake at 350°F to 375°F for 30 to 45 minutes until golden brown. Let cool down for about 5 minutes before serving.