Eight Bells

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Monday, August 14, 2006


This will serve at least 4

500g of beef mince
Lasagne sheets
1 large onion, chopped
3 cloves of garlic, minced
2 tins of chopped tomatoes
1 tablespoon of tomato paste
1/2 a cup of white wine
4 large field mushrooms and 4-5 button mushrooms sliced
1 bag of frozen spinach
Cheese sauce
Salt & pepper

In a large pot or frying pan cook your onions in a little oil till soft, add the garlic and cook for a further 2-3 mins. Add tomato paste and cook for a further 3-4 mins until the tomato paste has reduced and darkened slightly. Add the mince and brown well driving off the moisture and then add white wine which will deglaze the pan. Cook again until wine has cooked off.
While you are doing this cook your mushrooms in butter until they have given up most of their moisture and you have cooked it off. Add to the mince along with the tomatoes and salt to taste and plenty of freshly ground black pepper. Cook until your sauce has the desired consistency, you don't want it to be to wet for lasagne.
Make you cheese sauce, either your own bechamel or in this case just packet stuff from the supermarket.

Spread half of the meat sauce on the bottom of a large ovenproof dish followed by half of the frozen spinach and a layer of lasagne sheets. On this spread about a cup of cheese sauce and sprinkle a little grated cheese over. Repeat with the rest of the meat sauce, spinach, pasta sheets and cheese sauce. Cover loosely with foil and put in a preheated oven at 180C/355F for approximately 1 hour. Check the lasagne after 30 mins and ensure the top layer of pasta still has liquid on it. Take the foil off about 10 mins before removing from the oven and once removed leave to rest for 15 mins before serving. The picture below doesn't make it look like much unfortunately (blame the camera man) but it is a delicious recipe.


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