Lasagna

I have always love lasagna and never had the guts to try it but thought of giving it a shot and had bought the lasagna sheets for the longest time and I thought; before it expires, I better do something about it and here it goes.............

Well, for the meat sauce, I'll leave it to you. Any time of tomato meat sauce that suits your taste buds would be fine. Cook a relatively big portion as you will need to spread layers of it. The following ingredients are of how to make the bechamel sauce and what is needed to make the lasagna besides the meat sauce.

Here's my pot of meat sauce.

Ingredients:-

Bechamel sauce

- 5 tbsps unsalted of butter

- 1/4 cup flour

- 3 cups milk

- 1 tsp salt

- 1/2 tsp nutmeg

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Lasagna

- About 300-500g of lasagna pieces

- 1 cup of Parmesan cheese

- Oil for brushing

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To make the Bechamel Sauce:-

1. Melt the butter in a medium saucepan, add the flour, and whisk until smooth.

2. Cook over medium heat, stirring regularly, until the mixture turns golden brown, about 6 to 7 minutes.
3. Meanwhile, heat the milk in a separate pan until it is just about to boil.

4. Add the milk to the butter mixture, 1 cup at a time, whisking continuously until the sauce is very smooth. Bring to a boil and cook for 30 seconds longer.

5. Remove from the heat and season with salt and nutmeg.

Here's the making of the Bechamel Sauce....



Now, for the final making of a lasagna......

1. Preheat the oven to 220 degrees. Brush a 9-by-13-inch glass baking dish with melted butter or oil, and layer in the following order from the bottom: meat sauce, pasta, béchamel, and grated cheese (saving about 1 cup béchamel for last topping), making 3 to 4 layers of pasta, finishing with meat sauce, béchamel, and 1/4 cup of the Parmesan Cheese sprinkled over the top.

2. Bake in the oven for 20 minutes with a tin foil over it

3. Bake another 10-15 minutes, depending on your oven type until the top is golden brown and the casserole is bubbling.

4. Remove from the oven, allow to cool for 20 minutes, slice, and serve.

**NOTE**

Do remember to watch closely the last 10-15 minutes of the baking to ensure the top doesn't burn especially when you use a fan forced oven which cooks much faster.

And here's my lasagna..........it was a bit salty, you'll need to go a little light on the cheese....

Enjoy!!!!!!