LASAGNE WITH A TWIST

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Lasagne with a twist image

A creamy variation of the ususal lasagne!

Provided by beccabryant

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat oven to Gas Mark 6 or 180 degrees.
  • Place all of the mince (both pork and beef) into a large pan and brown off. Whilst the meat is browning chop up the corgette, onion, red pepper and mushroom as small as you can. I usually use a hand belnder and pulse it until they're finely cut.
  • Once they are cut and the meat is browned off add them to the pan of meat.
  • Now add the pasta bake sauce, chopped tomatoes and garlic paste.
  • I would advise that you add water if the sauce is too thick.
  • Leave the red sauce mixture to simmer for aproximately 20-30 minutes. You can leave it longer on a low heat if you wish.
  • When the red sauce mixture is nearly cooked start the white sauce.
  • To make the white sauce follow instructions on the back of the packet and slowly stir in a handful of cheddar cheese. Now you're ready to build your lasagne.
  • To build the lasagne get a large oven proof dish.
  • Firstly put a small amount of white sauce in the bottom of the dish to prevent the pasta from sticking. Then layer with pasta, then red sauce - repeating until you have aproximately 1/2 inch to 2.5 centimeters from the top of the dish.
  • Then pour over your white sauce, spreading so it covers the whole top of the lasagne.
  • Then place the Leerdammer/Mozzarella over the white sauce.
  • Place the lasagne in the middle of the oven and leave for 30-40 minutes.
  • Keep an eye on the lasagne, it will be cooked when the cheese has gone a golden colour in the middle and crispy at the edges (personally I love the crispy bit!)
  • Now you are ready to serve!

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