Question

Lasagna in Pakistani Style

Answer 1

Ingredients

Fresh Lasagna or 225 gm oven dried or 12 – 15 sheets

900 ml Béchamel Sauce

3 tbs. Freshly grated Parmesan cheese

Bolognese Sauce

1 Onion peeled

1 carrot peeled

1 celery stick

125gm mushrooms optional

1 tbs. olive oil

1 large garlic clove crushed

450 gm lean mince beef

2 tbs. tomato puree

300 ml beef stock

400 gm can or fresh chopped tomatoes.

Salt per taste

Pepper per taste

1 teaspoon. red chille powder

Freshly grated nutmeg

Béchamel Sauce

900 ml milk

3 slice of a onion

2 bay leaf

10 peppercorns

2 bade of mace

45 gm butter

45 gm plain flower

Salt & pepper

Freshly grated nutmeg

Method

1. Spread 1/3 of Bolognese sauce into the base of a 2.5 lt. oven proof dish. Cover with a layer of Lasagna then spread over enough béchamel sauce to cover the pasta. Repeat this layers twice more finishing with a layer of béchamel sauce to cover the Lasagna completely.

2. Sprinkle the parmesan cheese over the top and stand the dish on a baking sheet. Bake at 180c / 350F or mark 4 for about 45 minutes or until well brown and bubbling. Leave to stand for 5 minutes before cutting.

If using oven ready dried Lasagna, add a little extra stock or water to the sauce.

Instead of béchamel sauce you may like to use 500 gm of cottage cheese.

Bolognese Sauce

Chopped onion, carrot and celery very finely. Chop the mushroom finely.

Heat the oil in a large sauce pan, add onion, garlic, carrot, celery and mushroom cook for about 3 to 4 minutes or until the onion is soften. Stirring all the time.

Add beef with tomato puree and cook until the meat changes its color, keep stirring.

Add the stock and tomato with salt, pepper and nutmeg. Bring to boil. Lower the heat, simmer gently for about 1 hour or until the meat is tender and sauce is well reduced. Taste and adjust the seasoning if necessary.

Béchamel Sauce

Pour milk into a sauce pan, add onion, bay leaf, peppercorns and mace. Bring to scalding point, remove from heat cover infuse for 10 – 15 minutes. Strain.

Melt butter in a sauce pan. Stir in the flower and cook stirring for 1 minute.

Remove from heat and gently pour on the warm milk, whisking constantly. Season lightly with salt, pepper and nutmeg.

Return to the heat and bring to boil, whisking constantly until the sauce thickens and is smooth. Simmer for two to three minutes.