Monday, April 11, 2011
It didn't last long, eventhough the pasta wasn't as soft as I thought it should be and I should have put in some more tomato puree. Speaking of it not lasting long, that's why the picture above is not my original lasgana pic, but I swear it did look something like this! :D It wasn't the red kind of lasagna because I used fresh tomatos and not ready-made tomato puree, and the mushrooms were domninant so it made the sauce kind of dark in color. The camera battery was low and the handphone pics were awful, and we were starving and couldn't wait to try ;) Enough of the excuses, here's the recipe!
- 6 ripe red tomatos, chopped finely (I would use 10 tomatos the next time)
- 1/4 kg minced beef
- 1 onion, chopped
- 3 galic, chopped
- 1 pack champignon mushrooms, chopped
- tomato sauce
- salt, pepper, oregano
- lasagna sheets
Mix all together in a frypan, onions and garlic first, beef, mushromms, tomatos. Leave it cooking for a while so the juice from the tomatos come out. Season with salt n pepper n herbs, mix and let it sit for a minute or two.
- flour, dilute with hot water before pouring into the milk
- cheese, grated
- salt n pepper for flavorPour the milk in a pan and let it bubble on the stove. Mix in the flour paste, cheese, salt n pepper. Done.
Layer the lasagna sheets, white sauce, filling in a pyrex bowl, and repeat layering. Make sure you leave a bit of white sauce for the very top and add some grated cheese before you put the dish in a preheated oven. Bake for at least 30 minutes. Cool for a while before serving :)