Tuesday, August 01, 2006

May's Lagsane

You know how a lagsane looks like, right?

Well, because I forgot to take a picture of my finishing product the other day *knocks head*

I learnt this recipie from my Mum but made quite a number of alterations to it as I am, after all, lactose intolerant and I wanted to do away with the rich, too creamy (and very fattening) white sauce that often accompanies your usual lagsane.

So yes, May's little version of her lagsane. This recipie makes a small portion, not the big arse ones in those huge ceramic trays.

Vat you need:

Instant lagsane sheets
1 small bag of Pizza Cheese (a combination of mozarella, cheddar and parmasen cheese)
250g mince beef
Tomato paste
1 can diced tomatoes
1 carrot, grated finely
2 bay leaves
Parsley, chopped roughly
Garlic, chopped finely
2 onions, chopped roughly

How now brown cow?

1. Preheat oven to 180 degrees.
2. Fry garlic and onions until garlic is fragrant and the onions are soft.
3. Over medium flame, add mince beef a little at a time.
4. Once cooked, add in about 5 or more tablespoons of tomato paste. Turn flame down to low. Add diced tomatoes.
5. Add grated carrots, bay leaves and parsley.
6. Add more tomato paste, about 3 tablespoons more.
7. If you need to add water, add only a little (I normally do not add any water. Always use boiled water if you have to.)
8. Allow the sauce to simmer. Season to taste with sugar, salt and black pepper.
9. Alternatively, you could add some chili flakes to spice up the taste of the sauce!
10. Remove sauce from heat.

So now you have your sauce, yes? Good. Now's time to arrange the lagsane sheets before you pop it into the oven. So how?

First, oil the tray with a little olive oil. Then arrange the sheets like so:

Remove bay leaves from the sauce, then pour the sauce onto the sheet like so:

Then sprinkle the Pizza Cheese on top of the sauce. If you're a cheese fan then you can sprinkle lots. If you're like me and cautious about the fat/lactose content, go easy on the cheese!

Now, repeat those 3 simple steps. Sheet-sauce-cheese. If you are using a big ceramic tray to cook your lagsane, you need to turn the lagsane sheet(s) the other way around (you'd need to break the sheet in half to do this.) This is done so that when the final product pops out of the oven you'd be able to see nice criss-cross layers.

Once you've repeated those steps (you may need to repeat the three steps 2-3 times depending on the size of the tray) and your tray is now filled to the brim with cheese, pop it into the oven for 30-40 minutes.

Check that the lagsane is cooked! We don't want our guests biting into hard pasta, no?


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1 comment:

Amateur Cook said...

Nice try May. You list it very well. I should try this sometime!