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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Lasagna with Bechamel Sauce
"Lasagna with chilli (optional)"  Share 

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  • 1 kg lean mince beef,

  • 2 x 400 grams cans of crushed tomatoes,

  • 1 cup (250 ml) tomato paste,

  • 250 grams grated parmesan cheese,

  • 250 ml of dry sherry,

  •  ½  cup finely chopped,

  • onions,

  • 1 teaspoon fennel seeds,

  • 2 tablespoons coarsely chopped basil leaves,

  • 2 tablespoons finely chopped parsley,

  • 2 tablespoons honey or raw sugar,

  • 1 tablespoon crushed garlic,

  • hot water as required,

  • salt and pepper to taste,

  • 500 grams dried instant lasagna sheets,

  • Béchamel sauce as per recipe,

  • optional: 2 tablespoons crushed red chillies or to taste.

lasagna mauritian


  1.  In a heavy based saucepan, large enough to contain the mince beef and sauce, add three tablespoons of vegetable oil. Allow to heat up over medium to high setting. Add the chopped onions and the crushed garlic. Allow the finely chopped onions to become transparent, then add the mince beef. Stir the finely crushed garlic and finely chopped onions with the minced beef until well mixed. Allow the minced beef to brown and stir at intervals to prevent from burning, especially at the bottom of the pan surface. If the minced beef releases a lot of fat or liquid, you can skim it off.

  2. Place the lasagna sheets in hot water to soften in a flat baking tray.

  3. Add the crushed tomatoes, tomato paste and one cup of hot water to the cooked minced beef. Mix well until the crushed tomatoes and tomato paste is well distributed within the minced beef. Allow to simmer for two minutes.

  4.  Add the sugar or honey, chopped basil and parsley leaves, dry sherry, fennel seeds, salt and pepper to taste. Optional: you can also add finely crushed or chopped red chillies to taste. Mix well the ingredients with the minced beef and tomato mixture. Cover and allow to simmer for one hour over medium to low heat. Stir at intervals to make sure that the minced beef or sauce does not stick to the pan or burn. Adjust the sauce with little quantities of hot water if necessary to maintain consistency if the mixture dries up. When the sauce is well blended with the tomato sauce well cooked, remove from heat.

  5. Prepare the Béchamel sauce as described in the Béchamel recipe page.

  6.   In a 25cm by 35cm baking pan or similar, spread a layer of meat sauce at the bottom. Use not more than a third of the meat sauce. Remove lasagna sheets from water one by one, allow the water to drip off and place one layer on top of the meat sauce. Spread a thin layer of the Béchamel sauce over the lasagna sheets, followed by a third of the parmesan cheese.

  7.  Place another layer of lasagna sheets. Spread half of the remaining meat sauce over the lasagna sheets. Spread half of the remaining Béchamel sauce, followed by half the remaining parmesan cheese.

  8. Place another layer of lasagna sheets. Spread the remaining meat sauce over the lasagne sheets. Spread the remaining Béchamel sauce, followed by the remaining parmesan cheese.

  9. Cover with aluminium foil and place in oven preheated at 180 degrees Centigrade. Allow to bake for 25 minutes. Remove aluminium cover and bake uncovered for 30 minutes. If the top layer of cheese does not attain a golden brown colour, place under grill but watch closely and remove when a golden brown colour is attained. Be careful not to burn the cheese.

  10.  Allow the lasagna to settle down for 5 to 10 minutes. Cut into portions with a sharp knife in the tray. Carefully remove with a flat spatulla.

  11. Enjoy with a green salad.

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