Tuesday, January 5, 2010

Baked Lasagna

It was my wedding anniversary on January 2, instead of going out for a meal I was more than happy to cook dinner and that too lasagna. My toddler loved it, it was gobbled up instantly by the others too and leftovers disappeared for breakfast the next day.


Ingredients:
Minced Beef - 500gms
Tomatoes - 6-7 ripened
Oregano - 1tbs
Basil - 1tbs
Red wine - 1cup
Beef Stock - 1cup
Carrots - 3-4 diced into cubes
Onion -2 large finely chopped
Garlic - 4-5 pods finely chopped
Tomato paste - 2tbs
Lasagna sheets - 400gms
Bechamel Sauce  - 2cups
Sugar - only if required
Salt and pepper to taste
Mozzarella grated 

Blanch the tomatoes, peel, chop and puree. In a pan drizzle olive oil and saute the onions till transparent pink, add the minced beef and cook till the beef becomes brown. If the beef while cooking becomes dry add spoons of beef stock from drying out completely. Add salt and pepper to the beef and mix well. Into another saucepan, add garlic and saute for a minute. Then add the tomato paste and saute for a minute or two, add the red wine, basil and oregano and diced carrots and combine well. Tip in the tomato puree and let it simmer closed for 40 minutes on low flame. Check for the taste and if found too acidic add sugar. To prevent the tomato sauce from sticking to the pan, spoon in some beef stock time to time. Also mash the pieces of carrot that are visible in the sauce. Onto a greased oven proof dish, firstly add the tomato sauce to dirty the dish then add the lasagna sheets. Then add the beef mince, then add the Bechamel sauce. Repeat the layers and cover the top with more tomato sauce. Add grated mozzarella to cover the dish and bake for 40minutes on 180 C.

For the Bechamel Sauce
Flour - 4tbs
Milk - 2cups
Butter  - 2tbs

Nutmeg grated - 1/4 tsp
Pepper - 1/4tsp
Salt to taste
Nutmeg grated

For the roux [White sauce/ Bechamel Sauce]
Into a heavy bottomed saucepan melt the butter, add in the flour and stir continuously till it forms a soft paste and bubbles. Careful not to brown the roux. Mix in the milk and keep stirring till the roux thickens. Add salt to taste, pepper and grated nutmeg and mix well.








4 comments:

  1. Belated Anniversary Wishes Ally..May god almighty bless you with lot of beautiful tomorrows..
    Great recipe..Yummy yumm yumm!!!

    ReplyDelete
  2. belated happy anniversary ally!!!! thanks for the gr8 and do-able recipe!!!! do u hv any recipe suggestions for a chicken and pasta bake??????????

    ReplyDelete
  3. Happy belated Anniversay wishes dear!!!
    Hope you had a wonderful feast with this delicious Lasagna!! my teddies love it too!!! yours look tempting!!!!
    about your doubts:
    you can get rid of the hair on the meat by burning it delicately on a flame. just show the whole duck on the flame and move over...you'll get rid of them very easily.

    - venthaya keerai is fenugreek leaves in english but I don't know what is parippu keerai; will investigate and let you informed :):)

    ReplyDelete
  4. Ally.....we got the cleaned duck from malayali store..so we dint have to do anything with the hair..
    But i remember my grandmom rubbing it with salt (uppu kallu)for almost half an hour , to get rid of the hair..it keeps on growing, as you pull it ....last try is to pull of the skin , especially in the areas where there is lot of hair...but its tastes better with the skin..always try to get a processed one, or will test ur patience ;)
    Good luck with it...

    ReplyDelete

Thank you for your time in my space. Would love to hear your reviews and comments!

Love,
Ally

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