Who doesn’t love Lasagna? It’s one of those dishes that’s delicious from beginning to end.
Now, to have this dish prepared for cooking in ten minutes you’ll have to read my previous post Spaghetti Bolognese – where I suggest doubling the quantities so there’s enough sauce left over to make lasagna.
The sauce is very similar for both, so to make life easier (and quicker) make spaghetti bolognese one day and lasagna the next.
Two delicious meals for the effort of one! Now that’s my kind of cooking.
..and don’t forget to check out Vegetable Lasagna too.
Most of my points under ‘method’ are for making that yummy white sauce that goes on top. It’s proper name is Bechamel Sauce.
I’ve included a lot of information just in case you’ve never made this white sauce before.
Lasagna – Ingredients
- Left over bolognese sauce
- Ready to cook Lasagna sheets
- 2 Tablespoons butter or usual spread
- 2 Tablespoons plain flour
- 250 ml / 8 fl oz milk (I use soy)
- Good handful grated Parmesan cheese
- Extra Parmesan
Lasagna – Method
- Spread a little bolognese sauce on the bottom of a large oven proof dish
- Top with lasagna sheets
- Top with spoonfuls of bolognese sauce
- Top with lasagna sheets
- Continue in this way a few more times, finishing with lasagna sheets
- Gently melt the butter in a saucepan
- Add the flour and using a wooden spoon stir to form a thick paste
- Take off the heat and add a little of the milk
- Stir to combine
- Add a bit more milk and return to a moderate heat stove top – keep stirring
- Slowly pour in the rest the milk with one hand and continually stir with the other
- Eventually you’ll end up with a nice thick white sauce
- Add a good handful of Parmesan cheese and stir until melted
- Pour this liquid on top of the last layer of lasagne sheets and smooth over
- Sprinkle with extra Parmesan cheese
- Bake in a moderate over for 30-40 minutes, until golden brown on top
- Allow to cool for 5 minutes before serving
- I like to serve at the table – you want to show off your creation to all concerned!
- Serve with mixed green salad
- Also nice with Garlic Bread served on the side
- You might like to try adding a spinach layer. You can use frozen – just thaw and squeeze out the water
- If time permits, roast some pumpkin, sprayed with oil and sprinkled with chilli flakes, and use for one of the layers – yummy!
- Use a combination of milk and plain yoghurt for the white sauce
- Don’t panic if your white sauce goes lumpy. A hand whisk will usually get rid of them. Just remember to keep stirring and don’t have the heat too high.
- It’s best to make the lasagna with cold bolognese sauce – that way the lasagna sheets don’t start turning up at the edges as you prepare each layer
- If you’re going to cook the Lasagna straight away, you can add the white sauce while it is still hot. Otherwise, wait for the sauce to cool a bit
- If the white sauce is too thick, add more milk
- If the white sauce is too thin, it’s too late to add more butter and flour, so just add more Parmesan cheese
- As I suggested above, it is best to allow the Lasagna to cool for about 5 minutes before serving. It makes it much easier to slice and serve
Let me know if you made both the Spaghetti Bolognese and this lasagna – and did the family enjoy them?
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