a) 2 cups of Tomato Sauce (refer recipe Tomato Sauce for Pizza / Lasagna)
b) 1 small box of Whipping Cream
c) Lasagna sheets
d) 1 small packet of Shredded Cheese
A) preheat the oven to 220C for 1/2 hour
B) Cover the whole base with a thin layer of sauce. This will help soften the first layer of the lasagna sheet. Just skim the sauce to collect just the sauce at this stage. Save the meat or vege for the middle layers
C) first layer: lasagna sheet - spread to cover the whole surface
D) second layer: tomato sauce with meat / vege - to cover the lasagna sheets
F) third layer: whipping cream - until the tomato sauce becomes pink
G) repeat for (C) to (F) oncce again or twice depending on the thickness of the tin
H) Top the lasagna with shredded cheese
I) Put in the oven, covere with aluminium foil for 30 minutes
J) Remove the aluminium foil, bring the lasagna to the middle rack of the oven for 15 minutes or until the cheese bubbles and turn brownish
Note:
Be generous with the ingredients. If you want your lasagna to be more tomatoey, be generous with tomato sauce, if creamy, with the whipping cream and if cheesy, with the shredded cheese.
1 comment:
u should try this recipe too
Shepherd's Pie
1 kg potatoes, peeled and cubed
2 tbs sour cream
1 large egg yolk
1/2 cup beef stock
Salt and freshly ground black pepper
1 tbs extra-virgin olive oil
800 g ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
1/2 cup frozen peas
2 tbs butter
2 tbs flour
1 cup beef stock
2 tsp Worcestershire
1 tsp sweet paprika
2 tbs chopped parsley
Boil potatoes in salted water until tender, about 12 minutes.
Drain potatoes and pour them into a bowl.
Combine sour cream, egg yolk and beef stock.
Add the cream mixture & butter into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat.
Add oil to hot pan with ground beef or lamb.
Season meat with salt and pepper.
Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat oven 400C. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Bake for 30 minutes. Top casserole dish with chopped parsley and serve.
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