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Date; 02 March 2015
Dish Title; Beef Lasagne
Cook Name; John
8 Servings
Qty
1 kg
2 packs
3 balls
3 tins
2 sticks
4 sticks
2 sticks
3
4 cloves
1xpunnet
Ingredients
Item
Minced beef
Green lasagne sheets
Mozzarella cheese
stripped or 1x 250grm
mature cheddar cheese
For tomato Sauces
chopped peeled
tomato
of carrots
of celery
of leeks
medium size onions
Garlic
Chopped fresh basil
leaves
Cooking Method
1.
1. First make the ragu or meat sauce. Heat the oil in
a frying pan, then cook the beef in two batches for
about 10 mins until browned all over.
2.
2. Pour over the tomato sauce and stock, add the
nutmeg, then season. Bring up to the boil, then
simmer for 30 mins until the ragu looks rich and is
well coated in sauce
3.
3. Heat oven to 180C/fan 160C/gas 4. To assemble
lasagne, lightly oil an ovenproof serving dish (30 x
20cm). Spoon over a third of the ragu sauce, then
cover with lasagne sheets. Drizzle over about one
quarter of the white sauce. Repeat until you have 3
layers of pasta. Cover with the remaining half
quantity of white sauce, making sure you can’t see
any pasta poking through.
4.
4.Tear the mozzarella into thin strips, ( Grated
cheddar cheese) then scatter over the top. Bake for
45 mins until the top is bubbling and lightly browned .
Salt and peppers to taste
For white sauce
250 gr butter
250g plain flour
2 pints of milk
A generous pinch of
grated nutmeg
____________
3 heads Broccoli
2 packs Garlic Bread
Water/ small semi
skimmed milk
Yoghurt or Fruits
Tuna Pasta Baked
1 pack of penne pasta
1 tin of tomato
30 gm of grated
cheese
1 tin of tuna
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to
5.
6.
7.
8.
For the white sauce
Melt 85g/3oz butter in a saucepan, stir in 85g/3oz
plain flour, then cook for 2 mins. Slowly whisk in
750ml/1¼pt milk, then bring to the boil, stirring. Turn
down heat, then cook until the sauce starts to thicken
and coats the back of a wooden spoon.
9.
10. Homemade tomato sauce
11.
12. Heat 1 tbsp olive oil in a saucepan. Add 2 onions,
finely chopped, 2 garlic cloves, sliced and 2 carrot, 4
sticks of celery,2 medium leeks, roughly chopped.
Cook for 5-7 mins over a medium heat until softened.
Turn up the heat a little and stir in 2 tbsp tomato
purée. Cook for 1 min, pour in 200ml white
wine(optional), then cook for 5 mins until this has
reduced by two-thirds. Pour over 3 x 400g cans
chopped tomatoes and add 1 handful basil leaves.
Bring to the boil then simmer for 20 mins. Leave to
cool, whizz in a food processor.
13.
14. Served with Garlic bread and Lightly boiled
Broccoli or Savoy cabbage.
‘Let’s Get Healthy’2
Four week cooking cour se