Lasagne

Name: Lasagne
Ingredients: RAGU BOLOGNESE SAUCE; 2 fatty bacon slices, cut into small pieces; 1 large onion, chopped; 1 lb ground beef; 2 tablespoons of oil; 2 celery stalks, chopped; 1 garlic clove, crushed; 1/4 teaspoon Italian seasoning; 2 teaspoons salt; 1/2 teaspoon sugar; pinch of pepper; 5 tablespoons tomato puree; 1 1/4 cups water; WHITE SAUCE; 2 tablespoons margarine or butter; 1/4 cup flour; 2 cups milk; salt and pepper; PASTA; 2 teaspoons oil; 2 teaspoons salt; 4 oz lasagne; 1 cup grated Gruyere cheese; 1/2 cup grated Parmesan cheese

24 ingredients

6 steps

Ingredients

RAGU BOLOGNESE SAUCE
2 fatty bacon slices, cut into small pieces
1 large onion, chopped
1 lb ground beef
2 tablespoons of oil
2 celery stalks, chopped
1 garlic clove, crushed
1/4 teaspoon Italian seasoning
2 teaspoons salt
1/2 teaspoon sugar
pinch of pepper
5 tablespoons tomato puree
1 1/4 cups water
WHITE SAUCE
2 tablespoons margarine or butter
1/4 cup flour
2 cups milk
salt and pepper
PASTA
2 teaspoons oil
2 teaspoons salt
4 oz lasagne
1 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese

Directions

1

Fry the bacon, onion and beef in the oil until brown, stirring frequently. Add all the remaining bolognese sauce ingredients and stir well. Cover and simmer for 1 hour.
2

To make the white sauce, melt the margarine in a saucepan and stir in the flour. Cook, stirring, for 2 minutes. gradually add the milk, stirring constantly. Bring to a boil, stirring, and simmer until the sauce has thickened. Season to taste, cover and keep hot.
3

To prepare the pasta, bring 4 to 5 pints of water to a boil with the oil and salt. Add the lasagne and boil for 8 minutes. Drain in the colander, rinse with cold water, then arrange on a damp towel so that the pieces don't stick together.
4

Assemble the lasagne in three layers in a shallow ovenproof dish lined with foil. Start with a layer of the bolognese sauce, then a layer of pasta, then a layer of the white sauce and gruyere cheese. Continue making layers, ending with one of white sauce. Sprinkle with the remaining gruyere and the parmesan.
5

To freeze: put dish in freezer, once it has frozen remove from freeezer, remove lasagne from dish, place in plastic bag and return to the freezer.
6

To thaw and serve: return to the dish and reheat in a 375 degree (mark 5 on a gas oven) for 1 hour or until golden brown