Simple Classic Lasagna Bolognaise Recipe


Do you have a family favorite meal that has been made for ages only on special occasions ? This is my mum’s recipe using very few ingredients.  My mum makes lasagna only during the fasting period ,Ramadan. I remember when I was little I would wait for Ramadan just so I could have a slice of her lasagna. One day , as I was going through her old cook books , I came across this recipe and decided to give it a try. It is fail-proof and oh so delicious. This classic recipe is loaded with mozzarella cheese and Parmesan. If you kept away from lasagna because it was too tomato-ey sweet for you , then is the recipe you need! It has the perfect combination of spices and tomato paste. I hope you enjoy it as much as my family does!

RECIPE: CLASSIC LASAGNA

  • 1 cup chopped parsley
  • 1 kg minced mutton 
  • 3 tomatoes chopped
  • 3 tbsp Tomato paste 
  • 3 onions chopped
  • 6 garlic pods chopped
  • 6 tbsp of cooking oil
  • 2 tsp chilli powder
  • pepper to taste
  • butter
  • dried oregano
  • knorr bechamel sauce mix
  • 1 1/2 cup milk

PICTORIAL:

BECHAMEL SAUCE OR WHITE SAUCE:

You can make the bechamel sauce from scratch using butter , milk and all purpose flour. I find it easier to use the knorr ready made bechamel mix. Just add the mix to the milk and keep whisking it until it thickens. I added some dried oregano to the sauce to enhance the flavors.

BOLOGNAISE MEAT SAUCE:

Keep all the ingredients chopped and ready. wash and rinse the mince and keep it aside.

To the pan , add the oil and onions and sautee it until it cooks thoroughly. Then add the garlic and cook it thoroughly with the onions. You can add salt to help cook the onions faster.

Add the rinsed meat to the pan. Put on the lid and allow it to cook. The minced meat will let out water.

Once the meat releases water , add the chopped tomatoes and cook until the tomatoes are mushy.

Add the tomato paste. Different brands of tomato paste have different strength of flavors so add the paste , one tbsp at a time. Also add the chilli powder.

Once the gravy comes together nicely , add the chopped parsley and mix. At this stage , adjust the salt and add pepper if you need more spice. Don’t add too much spice , you need that beautiful flavor of the tomato to shine through.

Cook for 20 mins until the gravy thickens. Give it a taste and you’re meat sauce is ready !

PUT THE LASAGNA TOGETHER:

  1. Ladle in a layer of bechamel sauce on the baking dish.
  2. Cover with pasta sheets soaked for 5 – 10 mins in hot water. The pasta brand I used are already precooked sheets. If your sheets are not precooked, you will have to cook them and then use.It is alright if your sheet breaks or tears.
  3. Ladle in another layer of bechamel sauce.
  4. Add a thin layer of the meat sauce.
  5. Top it off with shredded mozarella, dried oregano and parmesan. The amount depends on your liking and taste. I like a lot of cheese. What’s a lasagna without cheese afterall ?
  6. Repeat the steps until the top of the dish. I like to add lots of mozeralla on the top.

Bake for 25 -30 mins in a preheat oven at 180 degree celsius. Bake until the cheese melts and turns golden brown and forms a crust on top.Enjoy your lasagna hot ! I hope you enjoy and give this recipe a try. I hope it will become a family favorite too.

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