Lasagna – baked pasta


I made lasagna today. Kids love it!


a) Meat sauce
300 gms grounded beef
Half a bottle of basic tomato and basil sauce
1 onion
3 pips garlic
1 tablespoon olive oil or butter

b) Cheese sauce
2 tablespoons flour
1 box whipped cream (about 200 mls) and 200 mls water
OR if using milk, use 400 mls
considerable amount of cheese, either hard cheddar or mozarella
1 tablespoon olive oil

c) Pasta
Buy those that needs to be boiled to soften. I used the instant, no need boiling version and found them to be too hard. Need about 8 pieces (usually lasagna is of standard size). Follow cooking instructions on the box.

To cook meat sauce :
Heat oil or butter, stir fry onion and garlic till fragrant. Add meat and leave to simmer. Season with black pepper and salt.

To cook cheese sauce:
Heat oil, add flour and mix. When they turn transparent, add 400 mls of milk or whipped cream (200mls + 200 mls water). Mix well and add cheese.

To assemble:
Oil a heat proof caserole. Lay one layer of meat sauce. Cover with some cheese sauce, top with pasta. Alternate the meat, cheese and pasta and make sure top layer is covered with cheese sauce. Sprinkled some parmesan and mozarella on top for that golden effect.

Bake in 180deg. celcius oven for 30 minutes. Once cooked, leave to cool down for about 5 minutes before attempting to cut them. This way, the cheese will harden a bit and less messy when served.

If you have any leftover meat or cheese sauce, you can freeze them and serve with spaghetti at other time. Do not attempt to make the layers too thick just to finish the sauces.

Tip : When buying pasta and its sauces, always look for those made in Italy like Agnesi or Cirro. I feel they are more authentic. Local Malaysian made ones are bleargh.

Post Author: lilian

Used to be PenangFaces, now known as Food Haven, for all oink-oink foods