Lasagne Bolognaise

Lasagne Bolognaise

Ingredients:

(serves 6)

• 1 quantity bechamel sauce
• 250g dried lasagne pasta sheets
• 1 quantity basic bolognaise sauce (i used my recipe)
• 75g mozzarella cheese, coarsely grated

Method:

1. Preheat oven to 180°C. Grease a 12-cup capacity, 7cm-deep, 18cm x 25cm (base) rectangular baking dish.
2. Thinly spread 3/4 cup bechamel sauce over base of dish (this prevents dried pasta sticking to base). Cover with 1 layer pasta sheets, breaking to fit if necessary. Top with one-third of bolognaise sauce and one-third of remaining bechamel sauce.
3. Repeat pasta and sauce layers twice, finishing with bechamel sauce. Sprinkle with mozzarella.
4. Bake, uncovered, for 50 to 55 minutes or until golden and bubbling around the edges. Stand lasagne for 5 minutes.
5. Slice and serve.

Basic bechamel sauce
Makes 4 1/2 cups
Ingredients:

• 60g butter, chopped
• 1/3 cup plain flour
• 4 1/2 cups milk
• 75g parmesan cheese, finely grated
• 1/4 teaspoon salt
• good pinch ground nutmeg

Method:

Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.

SourceSuper Food Ideas - August 2006 , Page 56 and my kitchenfun archive