- Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.
blogspot.com/. And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire. blogspot.com/Happy Reading!
Saturday, April 3, 2010
Not large amount of butter in the Bechamel Sauce. Not much cheese in the layers. Mushrooms, carrots and corns are the healthy and tasty add-ons.
500 gms lasagna, cooked according to package instruction. (14 minutes!)
About 20 noodles. Makes two sets of lasagna with 3 laid noodles.
Ideal layer is 4, which you can make, depending on the size of your bake pan.
500 gms lasagna noodle, cooked
Yummy Red Sauce
3 T butter
1 medium-size white onions, chopped
3 t garlic
1 t dried basil
1/2 t dried or powdered oregano
1/2 k ground beef
1 c tomato paste (or two 150-gms pouch)
1 c tomato sauce (one 250-gms pouch)
1 cup beef stock
1 c carrots, chopped
1 can corn kernel, drained
1 can sliced button mushroom, drained
salt and pepper
Creamy White Sauce:
3 T butter
11/4 c beef stock
1/4 c flour
1 1/2 c evaporated milk
Toppings for every layer:
1 1/2 cup grated cheese
Saute onions, garlic and herbs in butter. Add in beef and cook over medium heat until the meat is done. Mix in tomato paste, tomato sauce and stock.
In another pan, melt butter and slowly mix in flour. Whisk in the stock, a little at a time in order to avoid lumping. Pour in evaporated milk and cook over low heat while constantly stirring until cream is thick.
Lay noodles in a baking tin or oven-proof glass pan. Top with the red sauce, white sauce and the cheese. Repeat until there are three layers of lasgna. Makes two pans with 3-layered lasagna.