Saturday, October 4, 2014


The trick of having a good lasagne is a creamy bechamel sauce...i'm suck at doing that...this time round too by the Masterchef came to the rescue... haha... to make it quick, i used readymade pasta sauce to make the filling and prepared it earlier..

Lasagne sheets (ready to cook)
1 jar readymade pasta sauce (i used prego)
minced meat
fresh white/swiss mushroom, sliced
carrot, chopped
celery stick, chopped
onion, chopped
garlic, chopped
fresh oregano, chopped
olive oil
salt and pepper

cheddar, parmesan and mozzarella cheese, grated

for bechamel sauce:
1/4 cup butter
1/4 cup flour
2 1/4cups milk
salt and pepper
grated nutmeg

  • Prepare the filling. Heat oil in pan. fry the onion and garlic till fragrant. Add in minced meat and fry until brown.
  • Add in carrot, mushroom and celery and fry till soft. 
  • pour in the pasta sauce, mix well. add in the oregano, season with salt and pepper.
  • set aside
  • Prepare the bechamel sauce. Melt butter in a saucepan over medium heat. Add flour. Whisk to combine.
  • Add milk, continue to whisk until mixture comes to boil. add nutmeg, season with salt and pepper. reduce heat to low and simmer. stir frequently until mixture thickens.
  • now assemble your lasagne: filling, lasagne sheet, bechamel sauce, grated cheese. repeat until 3 layers.
  • bake in preheated oven 180 degrees celcius for 40 min until cheese bubbling hot and turns golden.

No comments: