A Great Lasagna
From iamskippy 14 years agoIngredients
- 2 tablespoons olive oil shopping list
- 230g minced beef shopping list
- 230g minced pork shopping list
- 1 good sized white onion diced finely shopping list
- 1 clove garlic, crushed shopping list
- 1 teaspoon chopped parsley shopping list
- 230g tomato paste shopping list
- butter to grease container or a food spray shopping list
- 1/2 teaspoon salt plus 1 extra teaspoon of salt. shopping list
- 1/2 teaspoon pepper shopping list
- 1 level teaspoon of finely chopped rosemary shopping list
- 426ml of water shopping list
- Shredded Mozzarella shopping list
- tasty cheese shopping list
- For extra zing, I finely chop up a piece of "hot pepperoni" shopping list
- CONVERSION = (does not have to be exact) shopping list
- 230g = 8oz shopping list
- 280mm = 11" shopping list
- 226g = 8oz shopping list
- 180mm = 7" shopping list
- 426ml = 3/4 pint shopping list
- 40mm = 1 1/2" shopping list
How to make it
- METHOD
- Heat oil in saucepan, add beef/pork/onion/garlic, with a plastic spatula, chop any large bits of meat into tiny pieces and using spatula to stir.
- Once separated, stir in parsley/tomato paste/water/1/2 teaspoon salt and pepper.
- Simmer for about 1 - 1 1/2 hours or till consistency is not watery.
- THE LASAGNA SHEETS
- Bring a large saucepan of water to the boil, add the 1 extra teaspoon of salt.
- Add one or two sheets at a time, stir so they do not stick together.
- Boil till they are soft, remove sheets, drain.
- Continue for enough sheets.
- LASAGNA CASSEROLE CONTAINER
- In a greased casserole 280x180x40mm, layer a thin sauce to the bottom.
- Place a layer of lasagna sheets to cover.
- Add a thin layer of the sauce, making sure the lasagna sheets has sauce all over. Top with a thin layer of both cheeses.
- Keep doing the, finish with sauce on top and sprinkled with the two cheeses.
- Cover with Aluminium Foil and bake in moderate oven for 25 - 30 minutes
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