Lasagna

Today, I’ve spent my whole day doing my power point slide presentation. Still haven’t finished. A bit exhausted. Why not taking a break….Hmmm…I grabbed a receipe book that I’ve bought at a charity shop for 50 cents two weeks ago. Suddenly my stomach started grumbling, no wonder people get fatter in winter. I can’t believe the adrenaline struck so fast from my brain to my stomach….ahh lasagna it is… Went to the kitchen…This is where the story begins.

Ingredients

• 1 tablespoon oil
• 500 g beef mince
• 2 tablespoon oil, extra
• 2 onions, chopped
• 2 medium zucchini, chopped
• 150 g baby mushrooms, sliced
• 500 g bottle ready-made tomato pasta sauce
• 250 g can tomato pieces
• 140 g can tomato paste
• 1 tablespoon caster sugar
• Salt and pepper
• 250 g instant lasagna sheets.

Cream sauce

• 125g butter
• 2/3 cup plain flour
• 3 cups milk
• Salt and pepper
• 150 g cheddar cheese grated
• ¼ cup grated parmesan cheese

Method

1. Preheat oven to 180°C. Grease a 7.5cm deep, 18cm x 22cm (base), 12-cup capacity baking dish.
2. Heat oil in large pan, cook mince in batches until browned. Transfer to bowl. Heat extra oil in the same pan, cook onion until soft. Add zucchini and mushrooms, cook until just tender. Return meat to onion mixture, add pasta sauce, undrained tomato pieces, tomato paste, sugar, salt and pepper. Simmer, covered, for 30 minutes, stirring occasionally. Remove from heat and set aside.
3. Make cream sauce: Melt butter in a heavy-based saucepan over medium-high heat. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly until smooth. Return to heat. Cook, stirring, for 8 to 10 minutes or until sauce comes to the boil. Add salt, pepper and cheese. Mix until smooth and cheese has melted.
4. Spoon a little tomato mixture over base of baking dish. Top with 1 layer pasta. Spoon over half the remaining tomato mixture. Spoon over half the cream sauce. Repeat pasta and tomato sauce layers finishing with a layer of pasta. Spoon remaining white sauce over pasta. Combine mozzarella and parmesan. Sprinkle over pasta. Cover with foil.
5. Bake for 30 minutes or until pasta is tender. Uncover and cook for a further 10 minutes or until top is golden and edges bubbling. Stand for 10 minutes. Serve.

And guess what? My very first lasagna that I've ever made in my life. Anybody care for a takeaway? he...he...he...