Wednesday, November 16, 2011

Baked Beef & Mushroom Lasagna

Last night, I made Baked Chicken Mozzarella, so there was some leftover tomato soup/sauce and mozzarella cheese. I didn't want them to get spoilt so I decided to make Lasagna! You should know that the lasagna that I made lacks only 1 thing - the bechamel sauce (white sauce)! I didn't have any milk, so feel free to make the white sauce and spread it in between the layers. The bechamel sauce will definitely make your lasagna a lot more richer and cheesier, and at least your lasagna won't be just red and yellow like mine. :P
This recipe serves 2 to 4 people.

Ingredients:
2 tbsp olive oil
1 medium onion
2 cloves garlic, finely diced
200 g of Ramly Minced Beef
1/2 bottle of Maggi Tomato Ketchup
500 ml of water (feel free to adjust amount of water)
1 tomato, diced
5 pcs of button mushroom, sliced
1 pinch of dried Oregano
100 grams of mozzarella, shredded
8 pcs of San Remo Instant Lasagna

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a) Tomato & Meat Sauce
- You can refer to my family's Spaghetti Bolognese Sauce recipe, also suitable for Lasagna.

b) Lasagna Pasta
- I'm using the instant lasagna that does not have to be pre-cook. So if you're using a lasagna that needs to be pre-cooked before assembling, pls follow the instruction on the packaging.

c) Bechamel Sauce (makes 500 ml)
* you might noticed that this recipe is similar to my Seafood Alfredo 2.0 recipe. making a rue is the basis of both recipes.

Ingredients :
1 tbsp of butter/ghee
1/4 cup plain flour
500 ml of milk
75g parmesan cheese, finely grated (optional)
1/4 teaspoon salt
good pinch ground nutmeg (optional)
good pinch cayenne powder (optional)

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, nutmeg and cayenne.

......

ok.. when all your ingredients have been prepared, we can start assembling all the layers.

Method:
1. Preheat your oven to 180°C.

2. Oil your casserole dish.

3. Assemble all the layers
* try to make at least 4 layers of (lasagna, red sauce, white sauce/cheese)

what I did without the bechamel sauce
base layer : tomato & meat sauce
1st layer : lasagna, tomato & meat sauce, mozzarella cheese
2nd layer : lasagna, tomato & meat sauce, mozzarella cheese
3rd layer : lasagna, tomato & meat sauce, mozzarella cheese
4th layer : lasagna, tomato & meat sauce, mozzarella cheese

a classic lasagna with bechamel sauce
base layer : tomato & meat sauce
1st layer : lasagna, tomato & meat sauce, bechamel sauce
2nd layer : lasagna, tomato & meat sauce, bechamel sauce
3rd layer : lasagna, tomato & meat sauce, bechamel sauce
4th layer : lasagna, tomato & meat sauce, mozzarella cheese

3. Bake at 180°C (or 350°F) for 35 minutes. Bake until the top is golden brown or until the instant lasagna is al dente (try poking it with a fork). I covered my casserole dish with aluminium foil to avoid the top from getting burnt.

4. Rest for 10 minutes before serving.

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^
Yum yum. As always, there's always 1/4 serving left in the fridge.
I'll finish it tomorrow! :))

^
Another successful recipe!

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// updated on 10 Dec 2011

^
Another Lasagna I made, this time with Bechamel Sauce!

^
No cheese was used in this lasagna but it was super delicious, rich and creamy thanks to the bechamel sauce!

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