Monday, August 24, 2009

LaSaGnA - part2

This is the pasta I used, 250g of San Remo instant lasagnaPrepare the meat sauce first:
ground beef (500g)
tomato paste (5 tbsps)
tomato sauce (600g)
salt and pepper

Then the white sauce:
butter (2 tbsp)
flour (2 tbsp)
1 big can of evaporated milk
quickmelt cheese (125g)

Once the sauce is done, arrange it in the baking dish starting with the pasta, then the meat sauce and the white sauce. You can have up to 4 layers. Make sure each layer is fully covered with sauce to keep the moisture.

After the last layer, top it with grated quickmelt cheese.
Bake it for45 mins.

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