how to make Lasagne - super easy lasagne and homemade white sauce step by step recipes

- March 13, 2017

This cheesy, meaty and juicy lasagne is always a real winner of hearts! Just a one-pot dish with meat, an assortment of colourful veggies, heaps of spinach and layers of pasta topped with lots of cheese and homemade white sauce, could be the most satisfying meal at any time. The warmth of this dish is quite appealing during the Autumn and Winter months where the atmosphere is cold, dark and damp. The delicious meaty flavour, laced with the sweetness of veggies and the creamy savoury taste of cheese and white sauce will wrap you like a warm blanket giving ample warmth and contentment.

Rather than making the pasta sauce from scratch, I opted for my favourite Loyds Grossman pasta sauce. Its unique flavours fulfil all the needs of a juicy sauce that satisfies everyone’s taste buds. Also, it is best if you could make the white sauce at home. I have given the simplest recipe which contributes a great deal to the creamy texture of the lasagne. Believe me. the shop-bought brands could never live up to the standards of the white sauce with a homemade touch!

So, precisely this is not the traditional way of making lasagne, but, it is rather a quick fix, but an insanely delicious one!

So, let’s start.

Gather all these necessary ingredients:

Lasagne sheets	1 packet
Good quality minced lean beef or minced chicken	500 g
Sauces
Pasta sauce (I used Llyod Grossman brand in this recipe)	1 bottle
Soy sauce – dark	3-4 tbsps
Ketchup	2 tbsp
Mayonnaise	2 tbsp
Vegetables
Carrots	4 large
Baby spinach	5 handfuls
Garlic	5 cloves
Button mushrooms (halved)	1-2 cups
Onion	1 large
Bell peppers (red, green, yellow) – 1 from each colour
Salt and pepper powder	1/2 tsp each
Cheddar cheese and Mozzarella cheese	1/2 cup
For the white sauce
Butter/Margarine	2 tbsp
Plain flour	1 cup
Fresh milk	1 cup
Grated cheddar cheese	2 tbsp
Mayo	1 tbsp
Salt and pepper powder to taste
Oregano (dried) – optional

Boil and keep the Lasagne sheets ready

Fill a tall, large pan with water and add 2 tbsp of oil
Boil the water rapidly
Arrange lasagna sheets upright around the pan as shown in the picture, lower the flame to medium

They will slide down slowly while boiling away
Boil them for 5-8 mins, constantly stirring with tongs not letting the sheets to stick to each other.
Once all the sheets are tender, remove them gently
Sprinkle some cold water on a tray and arrange lasagna sheets separately until needed

Let’s make the filling now

Into a large wok, pour 2 tbsp of olive oil
Fry the chopped onion and garlic
Drop carrots cut into thin rounds. Stir fry until tender
Drop halved button mushrooms
Add three bell peppers cut into squares
Stir fry until the veggie are soft

Add salt and pepper powder to taste
Push all the veggies into a side of the wok and add the minced meat. Brown the meet
Stir fry under medium flame. Do not close the lid
Now add the Loyd pasta sauce
Add 2 tbsp of Mayo, 3 tbsp of soy sauce and 2 tbsp Ketchup
Bring veggies and meet together and stir fry a few more minutes
Drop all the spinach
Stir fry until the sauce is properly cooked. Do not close the lid as it will ooze out water
Increase the flame and let all the water evaporates. The meat and veggies must be juicy not watery. Also, the veggies must have their natural colours intact
Adjust taste at this point
Keep aside

Now preheat the oven to 180 C

Let’s start the fun part of layering the lasagne sheets

Get a wide Pyrex dish/oven proof baking dish. Best choice is a typical lasagne dish
Spread a layer of meat first
Then lay lasagna sheets neatly on top to cover the meat. Do not overlap the sheets. Cover the whole surface without gaps

Next, pour a layer of white sauce on top of lasagna sheets
Spread a handful of cheddar cheese on the top
Another layer of meat goes next
A layer of Lasagna sheets on top
Again pour a layer of white sauce and top with cheese
Keep repeating the same steps until the layers come to the brim of the dish.
Now, toss a lot of cheese on top
Place the dish in the middle shelf of the oven and bake
After 15 mins sneak a peek. If the top has turned into a tempting golden brown, take the dish out
Let the dish sit for at least 10-15 mins before start serving – Well, only if you can resist it!
Cut into squares and dip a spatula to gently lift the pieces up on to plates
Serve warm with garlic bread or on its own
Delicious!