Mum’s Homemade Lasagne

A firm favourite in my house when I was young was always homemade lasagne. I’m not entirely sure why my mother always chose to make lasagne, seeing as she doesn’t like to cook – it’s really quite involved. I’m not one to complain though.

I’m trying something new today. I’ve added this recipe in pictorial form. I find recipes like this easier to follow. Not sure if that holds true for everyone though. In case you don’t like it, here’s a cute picture of my dog. Feel better now?

This is one of my favourite things to eat at home, but you can enjoy it without me this time. I’m still slightly traumatised by a story I was told recently about how cows are slaughtered for meat, and how they jerk afterwards and kick their legs. Sigh. I guess in a couple of weeks or so I’ll come back to the second lasagne stashed in the freezer.

Mum’s Homemade Lasagne

I’m not sure where this recipe originally came from. I collected it by following my Mum around the kitchen with a notebook and a camera. This recipe makes 2 trays of lasagne. You can adjust the proportions of meat to vege, and the cheesiness of the sauce. It will still work. Not like it has to rise like a cake or anything. Creativity food!

Beef Mince

800g beef mince
2 carrots
6 tomatoes
2 peppers – red or green is fine
3 sticks of celery
2 yellow onions
2 whole heads of garlic
Chilli powder – optional
Salt & Pepper
1/2 bottle of Prego or another pasta sauce, OR
1 can of crushed tomatoes, and
3 bay leaves
1 teasp basil
1 teasp thyme
1/2 teasp rosemary
– Add more herbs as you like. You might need a bit more basil.

Cheese Sauce

1 litre milk
2 tablesp butter
3/4 of a block of Philly cheese / other cream cheese
400g grated cheddar
1/2 to 1 cup of grated parmasan
Any other cheese you like, these proportions aren’t fixed 🙂

A box of lasagne sheets
1/2 cup grated parmasan – to sprinkle on top
1/2 cup breadcrumbs – to mix with parmasan and sprinkle on top, optional

 1.

  • Dice the veges, garlic and onion.
2.

  • Defrost the meat.
3. 

  • Fry garlic until fragrant.
  • Add onion, fry until soft. Add a pinch of salt.
  • Add the meat, break it up and add salt, pepper and herbs (if using).
4. 

  • Keep frying the meat until it goes about this brown (see pic).
  • Add the vege and tomato, and stir it around.
  • Add the pasta sauce. Stir it around and keep cooking for a bit until the sauce boils down and the meat isn’t too wet. You can substitute for crushed canned tomatoes, use all fresh tomatoes (tell me how, I haven’t figured it out yet…)
5. 

  • Mix milk, butter, and cornflour in a pot over low heat.
  • Keep stirring, and take it off the heat when it reaches the consistency of thick cream.
6. 

  • Add the cheeses to the milk, and mix well. Don’t worry if there are still a few lumps, they’ll melt away in the oven.
  • Pour a thin layer of cheese sauce into an ovenproof dish.
7.

  • Add a layer of meat, then a layer of instant lasagne sheet.
  • Repeat! Try to get at least 3 layers of lasagne sheets, it’ll taste better
8. 

  • Finish it off with a layer of cheese sauce, and a layer of grated parmasan. You can mix the parmasan with some breadcrumbs if you’d like a bit more crunch.
  • Bake at 180 degrees C for about 45 minutes, or until the top goes nice and brown and the inside of the lasagne is piping hot.

Then… take a plate, and a big spoon, and enjoy 🙂 I like mine with lots of chilli flakes.

Also, this freezes really well in the bowl (just stick it back in the oven for a bit to heat up and crisp). Make sure you cool it to room temperature before putting it in the freezer, and defrost it to room temperature before putting it in the oven – so that your bowl doesn’t crack. I speak from experience.

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