OK, not to be outdone by the VodkaPundit and his yummy-sounding burgers, herewith the recipe for the Lasagna I have just finished scarfing:
400g lean minced beef 1 medium carrot, grated 1 large onion, chopped fine 3 cloves garlic, crushed 75g button mushrooms, sliced very thinly 400g chopped peeled plum tomatoes 1 can tomato puree, mixed with 250 ml water 6-8 pre-cooked spinach lasagna sheets 100g fresh Parmesan, finely grated 250ml red wine 50g butter 50g flour 500ml milk salt pepper nutmeg
Gently soften the onion and garlic in some olive oil over a low heat until they are transparent. Add the meat and gently brown it. Add a good shake of black pepper and deglaze the pan with the red wine. Add the chopped tomatoes, the diluted tomato puree, the carrots and a good pinch of salt. Simmer to reduce for about 15 minutes and then add the mushrooms. Keep reducing, stirring occasionally, until the sauce is quite dry.
Melt the butter in a saucepan and add the flour to make a roux. Whisk all the lumps out of the roux, then return to a medium heat and add the milk to make a bechamel sauce. Stir until it starts to thicken, then reduce the heat to the bare minimum and cook for another ten minutes. Add some black pepper, a pinch of salt and a generous pinch of nutmeg. Cook for another five minutes, stirring to ensure no lumps form.
Butter a square, flat-bottomed pyrex dish. Cover the base with a thin layer of bechamel sauce, and a layer of the meat sauce on top. Place a layer of lasagna sheets on top, then cover with more bechamel and meat sauce. Sprinkle some grated Parmesan on top. Repeat with as many layers of pasta, bechamel, meat sauce and cheese as you want and have space/ingredients for (three should do it). The top layer should be just pasta, bechamel and Parmesan.
Place in a pre-heated oven at 250 C and cook for 20-25 minutes. Serve with garlic bread and a good bottle of wine. This quantity will serve two hungry people.
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