Great Value Lasagna Cooking Instructions Food

LASAGNA (TRADITIONAL ITALIAN RECIPE)

Steps:

• In a large, heavy pot, put the olive oil, garlic and parsley over medium high heat. When the garlic begins to brown, increase the heat and add the ground beef. Break up the beef, but keep it rather chunky. Sprinkle with about 1/2 tsp of salt.
• When the beef is beginning to dry up, add the tomatoes and stir well. Add more salt, then lower the heat and allow to simmer for about an hour, stirring from time to time. Taste for salt and add pepper.
• When the sauce is ready, add the torn basil leaves. Remove about a cup (8 oz) of plain sauce (leave the ground beef in the pot and save for the top layer). Refrigerate the meat sauce when cool, or set aside if using right away.
• Melt the butter in a medium pot then add the flour. Keep stirring to cook the flour for at least 5 minutes, but don't let it brown. Pour in a little of the milk, and stir quickly to incorporate.
• Continue stirring and adding milk a little at a time. Once all the milk is mixed into the flour and butter mixture, add more.
• Add more milk each time as the composition gets more sauce-like.
• When all the milk has been added, season with about 1/2 tsp salt, a dash of nutmeg and about 1/4 tsp white pepper. Taste and adjust as needed. Keep a lid on the sauce if not using right away.
• Boil the noodles in plenty of salted water, making sure to keep moving them so they don't stick together. Remove the noodles from the heat 5 minutes BEFORE the instructed time on the box.
• Reserve about 2 cups of the pasta water. Drain most of the water and then fill the pot with cold water just to cover the noodles. This will stop the pasta from cooking further.
• Put a thin layer of sauce (no meat) on the very bottom of the 9x13 pan.
• Add three pieces of lasagna lengthwise, then top generously with a quarter of the bechamel sauce.
• Next, dollop on the meat sauce, but don't add so much that the lasagna will only be sauce at the end.
• Sprinkle on about a quarter of the mozzarella.
• Then top with more lasagna sheets, however, this time, cut them to 9" strips so that you can place them in the opposite direction. This gives the lasagna structure so that it can hold together when cut. Cut the pieces so that it covers the bottom layer without leaving too much space.
• Repeat with the bechamel, meat sauce and mozzarella another three times so that there are 5 layers of pasta and 4 layers of filling.
• You may or may not have leftover meat sauce, depending on how much sauce you added. However, if you do use it all, take some of the reserved pasta water (about a cup) and rinse the pot with it and add it to the lasagna before the top layer goes on.
• Alternatively, just pour the water directly onto the lasagna. We didn't fully cook the pasta, so it will absorb more liquid as it cooks in the oven.
• The top of the lasagna will have the strips lengthwise, so I usually pull four (I overlap the top layer) of the best looking pieces (which aren't broken or cut) and save them for the top.
• Lastly, sprinkle some grated Parmesan on top of the lasagna before baking.
• Cover with foil (but make sure the foil doesn't touch the lasagna as tomatoes will eat through the foil) and put in a preheated 400 F (200 C) degree oven for 20 minutes.
• Remove the foil and continue to bake for another 10 to 20 minutes, depending on how crispy you want the top.
• The edges will be bubbly when you remove it from the oven, so be careful. Allow to cool for about 10 minutes before cutting.

CLASSIC LASAGNE

Steps:

• To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
• Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
• Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
• Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
• Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
• Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
• Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
• Scatter 125g torn mozzarella over the top.
• Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.