Lasagne
Ingredients (for 6ppl):
Tomatoe Sauce:
- 500g Mince
- Packet of portobella mushrooms
- 1 white onion
- 1 carrot
- 1 courgette
- Mozarella cheese
- 50g of parmesan cheese
- Lasagne sheets
- 700g Pasata
- A few basil leaves
- 100ml red wine
- Parsley
Béchamel:
- 750ml soya milk
- 75g butter
- 75g flour
- 1/2 an onion
- Pinch of nutmeg
- Bayleaf
Utensils:
- pyrex dish
- large frying pan
- Cheese grater
Instructions
Prepare (5min):
- Cube onion, carrot, courgette and mushrooms
- Cube mushrooms
Cooking (1h 45m):
- Drizzle some oil in a frying pan/saucepan and put onions in to sauté (5 minutes)
- Add the mince, break apart/chop the mince and keep it moving for 5 minutes (or until 90% of the mince has turned brown)
- Add the mushrooms, carrot and courgette and stir (2 mins)
- Turn the heat lower, add the wine and stir (2mins)
- Add the pasata and basil (40mins)
- Meanwhile, make the Béchamel
- Bring the soya milk to a near boil and then turn off the heat (3mins)
- Add the half an onion, nutmeg and bayleaf and sit to infuse (20mins)
- Remove the onion, garlic and bayleaf
- In a new pan, melt the butter and add the flour and stir to make a roux
- Slowly add the milk and stir
- Layer the lasagne in an ovenproof dish and add mozarella and parmesan to the top and put in 180° (40 mins)