One onion, chopped
Two cloves garlic, crushed
One tablespoon oil
450 g (1 lb) minced beef
100 g (4 oz) mushrooms, wiped and sliced
Three tablespoons tomato puree
150 ml (1/4 pint) beef stock
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
salt and pepper
cheese sauce (see below) using 75 g (3 oz) Cheddar and 75 g (3 oz) mozzarella cheese
225 g (8 oz) no-need-to-cook green lasagne
for the cheese sauce
50 g (1 oz) butter or margarine
50 g (1 oz) plain flour
600 ml (1 pint) milk
75 g (3 oz) Cheddar cheese, grated
75 g (3 oz) mozzarella cheese, grated
1/2 teaspoon mustard powder (optional)
salt and pepper
1/4 teaspoon grated nutmeg to garnish (optional)
How to make the Lasagne verdi alla bolognese:
To make the sauce, melt the butter or margarine over gentle heat, stir in the flour and cook for 2 minutes. Gradually add the milk, stirring all the time. Bring the sauce to the boil, reduce the heat and simmer gently for a few minutes. Remove the saucepan from the heat. Stir the Cheddar and mozzarella cheese into the sauce with the mustard, if used, and season until smooth.
1. Fry the onion and garlic in the oil for 5 minutes until soft. Add the minced beef and cook for 5 minutes or until browned.
2. Add the mushrooms, tomato puree, stock, basil, oregano, salt, and pepper. Bring the mixture to the boil, reduce the heat and simmer gently for 20 minutes, stirring occasionally.
3. Spread a layer of the meat mixture over the bottom of a baking dish, followed by a lasagne layer. Continue in this fashion until the meat mixture and the lasagne have been used up. Top with the cheese sauce.
4. Bake in a moderately hot oven for 30 minutes or until golden. Serve hot with garlic bread and a green salad.
To freeze lasagne, assemble the dish but freeze before baking. Cook from frozen for 50 – 60 minutes until hot and golden.
Regionl Recipe from Emilia Romagna