Monday, October 15, 2012

Easy and Simple Lasagne Recipe

If your ragu sauce is already hot, then this lasagne only takes about 30–40 minutes to cook.
If the sauce is cold, it will take about an hour.

What you'll need:
1 quantity of ragu sauce,
16–18 sheets of lasagne
For the white sauce
425ml milk
2 level tablespoons cornflour
Salt and black pepper to taste
150g cheese, a mixture of Cheddar and Parmesan or any type

Here's how:
Preheat the oven to 200˚C/gas mark 6.

To make the cheese sauce
1. In a heatproof bowl or jug, mix 3 tablespoons of the milk with the cornflour to make a paste.
2. Heat the rest of the milk until hot, then whisk it into the cornflour mixture.
3. Pour the mixture back into the pan over a low heat. Stir with a wooden spoon until it boils and thickens. Season to taste and stir in half of the cheese.

To make the lasagne
1. Put a ladle of ragu sauce in the bottom of a large, ovenproof dish or roasting pan, then add a layer of lasagne.
2. Carry on layering sauce then lasagne and finish with a layer of lasagne,
3. Pour over the sauce and sprinkle the top with the rest of the cheese.
4. Bake in the preheated oven for 30 minutes to 1 hour, depending on the heat of the ragu sauce.
5. Leave to settle in the pan for 5 minutes before serving.

Serving suggestion
The ragu and cheese sauce also makes a tasty cannelloni. Fill tubes of cannelloni pasta with some of the sauce (allow 2–3 tubes per person) and place in an ovenproof tin. Pour the rest of the sauce over the cannelloni, top with the cheese sauce, and bake the cannelloni at 200˚C/gas mark 6 for 45 minutes.

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