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Fresh from the oven - mouth watering lasagne
Fresh from the oven - mouth watering lasagne
Beef Lasagne
Lasagne is probably the best comfort food ever invented!


Pre- heat  oven at 200 degrees Celsius

For Bechamel Sauce:

Mix  bechemel ingredients in a pan and thoroughly whisk over a medium heat until it thickens, then set aside.

Beef and Tomato Sauce:

In a heated Pan, add oil onion, fry it until it softens but not brown, add garlic fry it for a couple of minutes then add the minced beef. Continue frying until the colour of the beef changes to golden brown. Add minced tomatoes, and  canned tomatoes, fry it for about a minute, then add 1 cup of water and simmer for about half an hour over low heat, add chopped parsley and basil, season with salt and pepper to taste.  Set  aside.

Brush a deep baking pan with butter, then add 2 lasagne sheets. Pour in enough cooked minced meat to cover the pasta then top it up with a drizzle of parmesan cheese and layer of mozzarella cheese. top it again with another lasagne sheet, pour in bechamel sauce  and repeat the process until all the minced beef is in the baking dish ans top with a layer of cheese. Bake for about 15-20 minutes until all cheese is melted and is golden brown on top. Serve hot with a side salad!

1 pack dried pasta sheets (lasagne sheets)
½ kg Minced Beef 
3 lge Fresh Tomatoes pulped
1 can Tomato Paste 
1 lge Onion finely chopped
1 whole Garlic crushed
1 bunch Fresh Basil chopped
1 bunch Fresh Parsley chopped
400 g Mozzerella cut into thin slices
1 cup Grated Parmesan 
1 cup water 
2 tbsp Olive oil 
  Butter to grease baking dish
  Salt and pepper to taste
For the Bechemel Sauce
1 tbsp Plain Flour 
1 cup milk 
½ tbsp Basil chopped
½ tbsp Parsley chopped
 pinch Salt 
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