YEAR 9
LASAGNE
Ingredients
For the cheese sauce
375ml skimmed milk
25g polyunsaturated margarine
25g wholemeal flour
100g cheese
salt and pepper
For the meat sauce
20g minced meat
1 onion
1 clove garlic
1 large tin tomatoes
1tbs oil
salt and pepper
Optional ingredients
100g mushrooms
1 green pepper
Method
1. Peel, chop and prepare all the ingredients as appropriate.
2. In a saucepan heat the oil and gently fry the onion, garlic, pepper and
mushrooms until soft.
3. Add the meat and continue to fry until the meat is cooked.
4. Add the tomatoes and continue to cook until the mixture reduces
(about 5 mins), season to taste.
5. Put half of the meat mixture into an ovenproof dish, cover with a layer
of pasta, repeat this process until all of the meat mixture is used up
and you finish with a layer of pasta.
6. In a saucepan place all of the cheese sauce ingredients and whisk over
a low heat until the mixture is thick.
7. Pour the cheese sauce over the pasta.
8. Bake for about 30 mins until golden brown at Gas Mark 4 or 180C.
The Lanfranc School / Food Technology / Recipes
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