LASAGNE
4 OBLONG SLICES OF LASAGNE
I ONION CHOPPED FINE
2oz UNSALTED BUTTER
1lb MINCED BEEF
I tablespoon TOMATO PUREE
I teaspoon MIXED HERBS
2 tablespoon RED WINE
SALT & PEPPER
2 tablespoon CORNFLOUR
8oz CANNED OR FRESH TOMATO
8oz GRATED CHEESE
I ONION CHOPPED FINE
2oz UNSALTED BUTTER
1lb MINCED BEEF
I tablespoon TOMATO PUREE
I teaspoon MIXED HERBS
2 tablespoon RED WINE
SALT & PEPPER
2 tablespoon CORNFLOUR
8oz CANNED OR FRESH TOMATO
8oz GRATED CHEESE
½ pint WHITE SAUCE
BUTTER< CORNFLOUR< MILK
COOK LASAGNE, IN BOILING WATER FOR 10 MINUTES AND DRAIN ( MAKE SURE THEY ARE NOT STUCK TOGETHER
FRY ONION IN BUTTER UNTIL SOFT NOT BROWN- ADD MEAT COOK FOR 5 MINUTES UNTIL MEAT BROWN
ADD TOMATO PUREE, HERBS, SALT & PEPPER- COOK 20 MINUTES
MIX HALF CORNFLOUR TO A PASTE WITH 1 TABLESPOON WATER ADD TOMATOES AND BOIL TO THICKEN MIX.
ADD TOMATO PUREE, HERBS, SALT & PEPPER- COOK 20 MINUTES
MIX HALF CORNFLOUR TO A PASTE WITH 1 TABLESPOON WATER ADD TOMATOES AND BOIL TO THICKEN MIX.
WHITE SAUCE- WARM BUTTER,ADD HALF CORNFLOUR TO MAKE A ROUX ADD ½PINT MILK. STIR UNTIL THICKENS REMOVE FROM HEAT
BUTTERED DISH – OVENWARE
ALTERNATE LAYERS OF MINCE THEN LASAGNE SHEETS
POUR TOMATO MIX OVER,THEN WHITE SAUCE THEN GRATED CHEESE,
HOT OVEN MK 6 OR 400C FOR 30 MINUTES
SERVE HOT
WITH RED WINE
