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lasagne: not pretty but damn yummy

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So really, who makes lasagne on a work night? 

I do. 

Here's the quickest, tastiest, perhaps not low-fattest lasagne ever. Promise. Please try it. Then send me a photo of how-not-pretty-but-delicious yours is too.

MEAT SAUCE

1 brown onion, finely chopped

3 cloves garlic, finely chopped

1 tablespoon olive oil

500g lean beef mince 

1 800g tin chopped tomatoes

1 small tin (equiv 1 tablesp) tomato paste

2 teaspoons mixed dried herbs (no fresh herbs in the fridge today)

salt and pepper

METHOD

Cook the onion and garlic in the oil for a couple of minutes. Sprinkle the onion with salt to release the onion juices and stop it browning. 

Add the meat and cook till browned.

Throw in the tomatoes, the tom paste and the herbs. Cook for another 10 mins on low heat (longer if you have the time).

To make the "Béchamel", mix 1 carton sour cream and 1 cup grated cheese together. 

Then layer sauce/lasagne sheets/sour cream mix and repeat at least three times.

With any pasta, the best kind is usually 100% Durum Wheat Semolina. I found awesome lasagne sheets just at my local Franklins, all Durum Wheat Semolina, imported from Italy. Totally delicious pasta. Bargain!

That's it. Sprinkle a layer of grated cheese over the top because frankly there is not quite enough artery hardening components to this dinner. (But you don't make it that often, right?) Put in moderate oven for about 20 minutes. My kids are generally fussy, uncooperative eaters and Henry wolfed a whole serve and Tilly went back for seconds. Unprecedented.

Hope it's a hit at your place!

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Like I said, not pretty. Delicious.

xxx

3 Comments on “lasagne: not pretty but damn yummy

Bennoss
October 28, 2009 at 3:35 pm

yum.
i made lasagne on monday night!
pretty much the same as yours but no bechamel, with eggplant instead of mince and i add 1/2 a teaspoon of sugar to my sauce 😉

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Alex Nolan
October 28, 2009 at 6:55 pm

Yum, looks gorgeous!

I occassionally use creme fraiche – as it doesn’t split or curdle when heated (makes a great ‘cheese’ sauce for carbonara too).

By the way, have made baklava. Nigella style (you know me and my Nigella obsession!). Reasonable success, will try and email a photo (don’t think i can add it to this). Haven’t eaten it yet, but will let you know how it tastes. Major faffing, but strangely theraputic.

x

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Fiona @ Inner Pickle
October 29, 2009 at 11:18 pm

Cool, Bennoss, I want to try a vego version next (in fact, must talk to you more about the whole vego thing…am buying as booking called “Eating Animals” which I suspect may send me vegan…)

Alex, creme fraiche isn’t readily available in Oz and we substitute Sour Cream.

Please can I have Nigella’s baklava recipe?

xxx

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