Recipe of Homemade Lasagna

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We hope you got insight from reading it, now let's go back to lasagna recipe. You can have lasagna using 28 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to prepare Lasagna:

1. You need of For the tomato sauce:.
2. You need 1 of medium size onion, diced.
3. You need 2 of garlic cloves, finely minced.
4. You need 3 tablespoons of cooking oil (any oil of preference).
5. Take 500 g of mince beef.
6. Provide 1 can of tin tomatoes.
7. You need 1 cup of water.
8. You need 8 leaves of fresh basil, finely chopped.
9. Provide 2-3 of bay leaves.
10. You need 1/4 teaspoon of dry oregano.
11. Provide 2 teaspoons of tomato puree.
12. Prepare To taste of salt and ground black pepper.
13. Take 4 teaspoons of granulated sugar (any white sugar, add more or less depending on preference).
14. Use 2 teaspoons of Tabasco (optional).
15. You need of For the white sauce:.
16. Prepare 50 g of unsalted butter.
17. Use 50 g of plain flour.
18. Use 750 ml of whole milk.
19. Provide of Sprinkle of nutmeg (optional).
20. Provide 2 tsp of Dijon mustard (optional).
21. Take of Season with salt and ground black pepper.
22. Provide of Assembling the lasagne:.
23. Take of Tomato sauce.
24. You need of White sauce.
25. Prepare 6-9 of lasagne sheets.
26. Prepare 1 bag of grated mozzarella cheese.
27. Take Handful of cherry tomatoes, sliced in half (optional for the topping).
28. Provide of Season with salt and ground black pepper (optional).

Instructions to make Lasagna:

1. Preheat the oven to 180C. For the tomato sauce, finely dice the onions and mince the garlic..
2. In a wok or large frying pan on medium heat add the oil. Add the onions and sauté until soft and translucent. Stir occasionally to prevent onions burning..
3. Now add the mince beef and break up the meat. Stir the meat from time to time to ensure even cooking. Once the meat is almost cooked add the garlic and stir..
4. Once the meat is fully cooked add tin tomatoes and water to the wok. Turn heat up to high and bring to a boil..
5. Once boiling add the basil, bay leaved and oregano and combine well. Add tomato puree and sugar. Stir well before seasoning with salt and pepper to taste. If using Tabasco add now. This helps to add a little spice to the dish and elevates the flavours of the sauce. Reduce the heat to low and let it simmer between half hour to 1 hour covering with a lid. For best results let it simmer for as long as possible to let the flavours develop. Stir the sauce occasionally..
6. In the meantime make the white sauce. In a medium sauce pan on low heat, add the butter and let it melt. Slowly add the flour bit by bit..
7. Keep stirring continuously until a paste forms (or becomes a crumble like texture called a 'roux', the basis for many sauces). Continue cooking and stirring for a couple more minutes. Now add the milk very gradually to the roux. Stir gently until it develops into a smooth consistency. Cook for a further 5-10 mins, stirring continuously, until the sauce has thickened..
8. When the white sauce has thickened, add a sprinkle of nutmeg (optional) and stir well. Add dijon mustard now if using and stir (optional). Lastly, season to taste with salt and pepper. Give it a final good stir and remove from heat..
9. Once the tomato sauce and white sauce are both done it is time to assemble the lasagne. In an ovenproof dish put one third of the meat sauce in the base, then spoon one third of the white sauce on top..
10. Arrange one layer of lasagne sheets on top. Optional step: my little twist on extra cheesy layers of lasagne. Add the grated mozzarella on top of the lasagne sheets to cover..
11. Repeat steps 9 & 10 until the tomato and white sauce has been used up. Generously sprinkle over the mozzarella cheese on the final layer. If using cherry tomatoes, add now and layer on top (optional). Sprinkle and season with salt and pepper on top (optional)..
12. Cover lasagne with foil and bake for 40-45 minutes. Once lasagne has been baking for 30 minutes remove the foil and let it bake for the remaining duration in order to let the cheese on top crisp up..
13. Be careful when removing lasagne from the oven as it will be bubbling on top and very hot..
14. Serve and eat immediately. I like to eat mine with a side salt as well to cut through the richness of the lasagne..

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