Lasagne - A crowd-pleaser, and everyone's favourite. Sharing is caring so here is our auntie, Denise Sweeney ( Bit of a celebrity chef back in the day) recipe from her cookbook The Radio 2 Pennywise Kitchen Pop Diary - 1987'.
Ingredients:
- 50g Butter - We always go Connacht Gold,
- 1 x Large Onion, skinned & chopped
- 350g Minced Beef,
- 1x396g Tin Tomatoes,
- 3x Level teaspoons tomato pureé,
- 1 x Level teaspoon mixed herbs,
- 1x Heaped teaspoon Sugar
Filling:
- 225g Lasagne Sheets - De Cecco is the only way to go,
- 2x Tablespoons Corn Oil,
- 225g Ricotta or Cottage Cheese,
Cheese Sauce:
- 25g Butter,
- 25g Flour,
- 1 x Level teaspoon of mustard,
- Pinch of Nutmeg,
- Sprinkle Cheddar Cheese ( However much you like).
Method:
- Melt butter in a heavy-based pan, add onion and fry until transparent.
- Mix in the minced beef and cook over low heat until lightly browned.
- Add in tomatoes, tomato purée, mixed herbs, sugar, and seasoning and mix well together.
- Bring to the boil, cover and simmer gently for 45 mins over a low heat.
- Meanwhile, bring a pan pf salted water to boiling point. Put in the lasagne sheets one piece at a time. Add oil and simmer for about another 15 minutes or until it is tender. Rinse with cold water and drain on a clean tea-towel.
Cheese Sauce:
- Put the butter, flour, milk, nutmeg and mustard into a saucepan and bring to the boil whisking all the time to give a smooth sauce. Remove from the heat mix in 75g grated cheese and stir until the cheese has melted.
- Layer up the lasagne sheets, ricotta/cottage cheese and beef mixture in an oven-proof casserole, finishing with a layer of lasagne sheets on top. Sprinkle with remaining cheddar cheese.
- Bake for about half an hour at 190°C / 350°F, Gas mark 5 until golden brown. Serve with a side of salad and garlic bread.