Monday, March 9, 2009

2 in 1 Meals

Been having pasta meal over the weekends...bolognese sauce needs time to simmer, so I cooked and store overnight in the fridge. The next day I just prepare the Béchamel Sauce and bake the lasagne. but I made a blunder :( at the last layer, miss out the meat sauce layer and only spread the white sauce over the lasagne sheet, resulting a crispy top as can be seen on the picture above...




Lasagne
Ingredient
  • 30gm butter
  • 4 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 celery sticks, finely chopped
  • 500gm minced beef
  • 2 x 411 canned tomatoes, crushed
  • 5 tbsp tomato paste
  • 1 tsp mixed herbs
  • salt & pepper to taste
  • 250gm instant lasagne sheets
  • 1 cup grated parmesan cheese
  • bechamel sauce (refer below)
Method
  1. Heat 2 tbsp oil in a deep saucepan. Saute garlic till fragrant, add onion, carrot & celery. Stir fry over medium heat till soft.
  2. Turn on heat, add minced beef. Use a wooden spoon to break up the lumps. Cook for 5 mins till brown. Add canned tomatoes, tomatoe paste & herbs. Bring to boil, reduce heat & simmer for 45mins. Add salt & pepper to taste.
  3. Trim lasagne to fit baking dish. Spread a layer of meat sauce over the base follow by a thin layer of bechamel. Lay a lasagne sheet on top , gently press down. Continue with the layers : meat sauce, white sauce & lasagne. Make sure the lasagne are well covered with meat sauce to ensure it is soft after baking. Complete last layer with white sauce and sprinkle over parmesan cheese.
  4. Bake in preheated oven at 180 deg cel for 45mins till golden brown. Set aside for 15 mins before cutting.
Béchamel Sauce (white sauce) is a key ingredient in making lasagne. It cannot be omitted :) A short video I found on youtube on making this sauce...

Ingredient
  • 50gm butter
  • 40gm plain flour
  • 500ml milk
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
Method
  1. Melt the butter over low heat until foaming. Add flour and stir constantly for 2 mins.
  2. Remove pan from heat, gradually stir in milk. Return to heat and bring to boil stirring constantly, until thickens. Season with nutmeg, salt & pepper. Simmer for another 2 mins. Use immediately.
With some balance of the meat sauce after making the lasagne, I prepare a simple spaghetti bolognese for the next day meal!

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