Beef Lasagna

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Beef Lasagna

Beef Lasagna try tis my best recipe

Ingredients of Beef Lasagna
2.0 cloves Garlic
1.0 large Onion
2.0 tbs Olive oil
500.0 grams Beef minced
500.0 grams Tomato sauce packed
250.0 gram Lasagna fresh
80.0 gram Tomato puree
100.0 gram Mushrooms chopped
150.0 mililiters Water
2.5 mililiters Oregano dried
15.0 gram Basil fresh
200.0 gram Ricotta Cheese crumbled
200.0 gram Mozzarella
25.0 gram Parmesan grated
4.9 mililiters Salt as required
4.9 mililiters Freshly ground pepper as required
100.0 gram Continental Salad

Method of Beef Lasagna
1. Preheat the oven to 180C, 350F, gas mark 4. Grease a 28cm x 23cm ovenproof dish.
2. In a large saucepan fry the garlic and onion and mashrooms in the oil for 5 minutes.
3. Add the meat and cook for 5 minutes until brown all over.
4. Add the sauce, tomato puree, water, oregano and basil. Cover and simmer for 10 minutes. Taste and adjust the seasoning.
5. Pour a third of the meat sauce into the ovenproof dish, then cover with a layer of lasagne. Spread half the ricotta and mozarella cheese over the lasagne.
6. Repeat the layers, ending with the meat sauce. Sprinkle with parmesan cheese and cover with foil.
7. Bake the lasagne in the oven for 50 minutes. Remove the foil and continue baking for a further 10 minutes.
8. Leave to stand for 5 minutes before serving. Serve with a crisp green salad.

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