Lasagne – family favorite comfort food

Lasagne

The name, lasagne or lasagna, is derived from the Greek word ‘laganon’ which is the first known ancient form of pasta. A recipe for lasagne was found in a 1396 British recipe book.  Lasagne as we know it today with its many variations is, I believe, considered to be of Italian origin.

Lasagne is versatile, easy to make, and can be bulked up to feed a crowd.  Served with a large, mixed salad, lasagne is an attractive and balanced meal.

At one stage lasagne was a Saturday night favorite in our home when children and friends needed some solid food after a busy day of sport and other fun Saturday activities. After many years I have now, via the grapevine, been asked to please write down this lasagne recipe!

The crowds have dwindled but lasagne is still worth making – left-overs can be portioned and frozen for easy meals.

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Lasagne

Ingredients

Meat sauce

• 2 tablespoons oil
• 1 onion, coarsely chopped
• 1 pound ground beef
• ¾ teaspoon salt
• 1½ teaspoons dried oregano
• ½ teaspoon dried thyme
• 1 28-ounce can crushed tomato in purée

White sauce

• ¾ stick (3 ounces) butter
• ½ cup flour
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 3 cups milk
• 1½-2 cups shredded cheese – sharp flavored

• 9 sheets, approximately, oven-ready (no-boil) lasagna sheets

Instructions

1. Make the meat sauce by heating the oil in a pan and browning the onion and beef.
2. When dry and crumbly, add the seasoning and tomato.
3. Mix, cover and set aside to simmer for about 10 minutes.
4. Make the white sauce by melting the butter in a medium-sized saucepan, and stirring in the flour, salt and nutmeg.
5. Lower the temperature and mix in the milk.
6. Heat over medium heat, while stirring, until the sauce thickens.
7. Add about half a cup of cheese and mix. Any lumpiness in the sauce should disappear as the cheese melts.
8. Layer the meat sauce, lasagna sheets and cheese sauce respectively in thirds, into a suitable oven-proof dish – 8x11-inches, works well – ending with the white sauce.
9. Sprinkle with remaining cheese, cover lightly with foil, and place on a foil-lined baking sheet (to catch any possible spills).
10. Bake at 350˚F for about 45 minutes.

Notes

Some extra cheese – possibly also some Parmesan & Romano – and a few minutes under the grill, makes for a visual treat, just before serving.

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