My recipe for Lasagna
1 kg good quality lean mince
1 big onion, finely chopped
2 cloves of garlic minced( the real thing not tubs)
2 tsp Italian herbs (Robertson, die ander nie so lekker nie)
2 big carrots, grated
2 celery storks, finely chopped
1 small sachet tomato paste
2 tins chopped tomato (the brands at Foodlovers)
2 tsp of sugar or to taste
1 Knorr beef stock tub,(the jelly like ones small ones that they sell in 2 or 4 packaging)
250 g butter
1 cup flour
1,25 ltr milk (might need a little more milk, if consistency too thick)
a little fresh nutmeg, grated into sauce
1 packet of dried lasagna sheets
+Fry Onions in a little olive oil until transparent.
Add Italian herbs when onions almost done.
Add carrots and celery.
Add mince and Fry until cooked and browned, then add garlic and season with salt and pepper.
Add tomato paste, fry until starting to deepen in colour.
Prepare beef stock with a cup of hot water and add to pot.
Then add tinned tomatoes and 2 tsp of sugar (rinse tins out with little bit of water into pot)
Cover pot, turn down heat and let it cook for at least 40 min (if it becomes too dry, add a little water)
Prepare white sauce:
Melt butter. (real butter is best)
Add flour and stir and let it bubble for a least 5 min to cook the flour.
Add milk and whisk until smooth sauce and continue to whisk until it thickens, if you want a thinner consistency, add a little more milk.
Grate some nutmeg into sauce and season with salt to taste.
(make sure sauces are hot)
Put a little bit of mince sauce on bottom of lasagna dish.
Place a layer of lasagna sheets on top and top with white sauce.
Another layer of lasagna sheets, beef sauce and white sauce.
Another layer of lasagna sheets and then top off with a layer of white sauce and then top that with grated mozzarella.
Let it stand for 30 min before you bake at 180 ºC for 30 min.
If you want to splurge add some grated Parmesan (grana padano) on the beef sauce before the white sauce goes over, just intensify the flavor.
You can also add a cup of red wine just after the tomato paste and let alcohol cook off before adding beef stock and tomatoes (I find that I might need a little more sugar if I add wine)
Recipe: Elzette Cyster-Human