Recipe: Lasagne

Lasagne

Ingredients:

250g lasagne sheets, pre-cooked according to packet directions

175g mozzarella cheese, grated
For White Sauce

250ml UHT milk

A slice of onion

2 to 3cm piece of carrot, sliced thinly

1 bay leaf

1 sprig fresh parsley

8 to 10 black peppercorns

40g butter

40g plain flour

For Meat Sauce

1 Bombay onion, finely chopped

2 cloves garlic, finely chopped

1 celery stick, finely chopped

75g carrot, finely chopped

400g chicken breast meat, minced

4 tomatoes, skinned and chopped

1 bay leaf

A pinch of dried oregano

Dash of dried basil

Some cooking oil

225ml water

1 tbsp tomato paste

1 1/2 tsp sugar

Salt to taste

Dash of freshly grated black and white pepper

Method:

Combine and cook all the ingredients for the white sauce in a saucepan. Bring to a low simmer for a few minutes. Remove the saucepan, cover and leave aside for 10 to 15 minutes to infuse the milk with the flavours, then strain and discard the unwanted ingredients.

Melt butter over a low heat and add in the flour. Keep stirring and cook for 40 seconds to a minute. Pour in the flavoured milk and stir continuously for 5 minutes until a smooth sauce is formed. Put aside.

Heat oil in a saucepan and fry onion, garlic, celery and carrot until soft. Stir in minced chicken meat. Cook until browned.

Add tomatoes and herbs and continue to cook for 15 to 20 minutes. Stir in water, tomato paste and seasoning. Simmer gently until sauce turns thick.

To make the lasagne, first spread a layer of meat sauce on the base of a rectangular heat-proof dish. Add two to three tablespoons of white sauce. Sprinkle two tablespoons of grated mozzarella cheese over the layer of sauce.

Arrange a lasagne sheet over the layer of cheese. Repeat the layering process until all the ingredients are used up. Finish with a layer of meat sauce, white sauce and mozzarella cheese.

Bake lasagne in a preheated oven at 190° C for 45 to 50 minutes or until the top layer turns golden brown. Serve lasagne hot.

 
 

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