Lasagna
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Beef, minced |
| 200.00 | g | Bacon rind |
| 600.00 | g | Onions |
| 150.00 | g | Carrots |
| 75.00 | g | Celery, stalks |
| 40.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 150.00 | ml | Wine, white |
| 500.00 | ml | Water |
| 1.00 | g | ROBERTSONS Nutmeg 6 x 800g |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 90.00 | g | KNORR Classic White Sauce with Roux |
| 1.00 | l | Milk, fresh |
| 400.00 | g | Pasta, lasagna |
| 150.00 | g | Cheese, Cheddar |
Preparation
1. Melt the Marvello, add the onion, carrot, celery and bacon until tender.
2. Add the mince and saute until brown.
3. Add the wine and rapidly boil until most of the liquid has evaporated.
4. Stir in the tomato puree, water, salt, pepper and nutmeg and simmer, covered over a low heat frok 45 minutes.
5. Make a slurry with the powder and some cold milk.
6. Bring the remaining milk to the boil, add paste and whisk until thick.
7. Layer the sauce, mince and pasta, ending with sauce and topping with cheese.
8. Bake uncovered for 25-30 minutes until golden.
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