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Wednesday, September 26, 2012

Aunt Rachel's Lasagne

Aunt Rachel is probably one of the most natural cooks I've ever met. She whips up yummy home-made dinners with what appears to be little effort. This is her lasagne recipe which is always a major hit. 

2 lbs minced beef
4 medium onions
1 pint beef stock (two beef cubes & water)
3 grated carrots
2 tins tomato puree
2 tbsp flour
1.5 teaspoons brown sugar
lasagne sheets
Parmesan or cheddar cheese 1 cup (8 ounces shredded)
Cheese Sauce Ingredients
1.5 pints milk
4 oz butter
4 oz flour
1.5 cups red cheddar cheese (8 ounces)
2 teaspoons mustard (Made Mustard if you have)

For Beef
Dry fry the mince slowly first until cooked and any excess fat has come out.  Drain the mince and set aside. Fry the chopped onions in a little oil then add the mince back to the pot. Stir in the flour. Cook for a minute or two, then add in the tomato puree and stir well.  Gradually add the stock to the pot, stirring constantly. Add the sugar.
The pot of mixture should be simmering not boiling. Then add in the grated carrot, partly cover and simmer very gently for half hour. Add salt and pepper to taste.
(I let this mixture go completely cold so usually do this the night before I intend to make the lasagne as it is much easier to assemble. Rachel’s Tip)

For Sauce
Melt the butter in a pot and add the flour, stir well over a low heat for about a minute. Gradually add the milk whilst whisking and add two teaspoons of mustard. When off of the heat add the cheese until it is melted. Salt & pepper to taste. 

Heat oven to 200°C/fan 180°C/350F. To assemble the lasagne, 
 - Put half of the mixture in the dish. 
 -Add a layer of lasagna sheets. 
 -Add a layer of the white sauce. 
 -Add a layer of mixture. 
 -Add a layer of lasagne sheets. 
 -Add a layer of sauce and grated cheese on top. :)   

Oven cook for 40 - 50 minutes. Check after 40 minutes. If the top is bubbling then it is ready.