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Beef Lasagna

   

Beef Lasagna
A HUGE tray of beef lasagna

Beef Lasagna
Dinner: A slice of beef lasagna served with garlic roasted asparagus

Note: There are detailed step by step photos on making the lasagna in this post.

This is my unauthentic way of making lasagna. I’m not sure what’s the authentic way, but I just have a feeling that mine is not authentic heheh … but it doesn’t matter as long as the lasagna tastes great right ;p I made my life much easier by ‘cheating’ whenever I can – for example, I use lasagna sheets that do not require precooking, shredded cheeses, and a bottle of pasta sauce instead of making the tomato paste from scratch. I love cooking shortcuts and not a purist in this sense I guess. I’ve always love lasagna since young so I was pleased that I manage to make it in the kitchen … now I can have lasagna whenever I want. Sometimes when I ordered lasagna at cafes (and also baked rice for that matter), I notice they tend to reheat it over and over again, causing it to be rather dry. If you cook it at home, this won’t be that much of a problem. It was quite a bit of work actually to arrange the pasta sheets & ingredients but it’s worth the effort if you consider that a huge tray like the one I made can feed many people (making it a great party food for potluck).

In fact, B and I took about 2 days to finish the tray by having it for both lunch & dinner because the lasagna is quite filling … I suppose the ingredients are packed pretty densely. This post took a while to prepare as I spent a lot of time taking and sorting photos of the individual steps (especially the arrangement of the ingredients part), hope you will find them helpful if you are trying the recipe ^^

Ingredients

(Serves about 6 people – fills a roasting tray measuring 26cm by 20cm)
Recipe adapted from startcooking.com

Beef Lasagna

- 1 large onion, sliced
- About 500g shredded mozzarella cheese
- 1 small bottle of pasta sauce, 400g
- pasta sheets* (I use about 9 sheets for a 3 layered lasagna) , choose the type that don’t require pre cooking
- 600g minced beef
- 1/2 to 1 cup red cooking wine
- 1 tbsp olive/vegetable oil
- 5 bay leaves (optional)
- a bit of grated parmesan cheese/shredded ricotta cheese (optional)

* I use San Remo’s Instant Lasagna – oven ready lasagna sheets

You also need

- a roasting tray (mine measures 26cm by 20cm) or a disposable aluminum pan

Directions

Beef Lasagna
Step 1: Heat some oil in a saucepan or wok, and saute the sliced onions till they are translucent.

Beef Lasagna
Step 2: Fry the minced beef for a while, then add the pasta sauce (reserve a few tablespoons for step 5!), bay leaves and red cooking wine.

Beef Lasagna
Step 3: Mix evenly, cook till beef is browned, bring to a simmer and dry consistency, season with salt & pepper if you like and off the flame.

Beef Lasagna
Step 4: In a roasting tray, first spread a layer of pasta sauce with the back of the spoon at the bottom.

Beef Lasagna
Step 5: Now we can start to layer the ingredients using this order.

First Layer – Noodles, Meat, Cheese
Second Layer – Noodles, Meat, Cheese
Third Layer – Noodles, Cheese

In this step, lay 3 overlapping lasagna sheets over the sauce as shown in the photo above.

Beef Lasagna
Step 6: Add a layer of the previously cooked ground beef (use half the amount). I also sprinkled some chopped parsley as I happen to have some in the fridge.

Beef Lasagna
Step 7: Sprinkle some shredded cheese (slightly less than 1/3) to cover the beef.

Beef Lasagna
Step 8: Lay 3 overlapping sheets on top.

Step 9: Repeat for the second layer (See step 6 & 7 photos) – Add the remaining beef and spread evenly on top of the lasagna sheets, then add another layer of cheese (less than 1/3).

Step 10: Lay another 3 overlapping sheets over, then top with a final layer of remaining shredded mozzarella cheese. You can also add some shredded ricotta or grated parmesan cheese if you like. Bake in preheated oven of 200C for approximately 30 minutes till the top is slightly browned, and the sauce is bubbling.

Beef Lasagna
The final product

                                           

Leave a Comment





65 Responses to “Beef Lasagna”

  1. daphne — February 6, 2009 @ 8:58 am

    ooo.. That looks soo mouth watering! Delicious yummy and such comfort food. I’m sorry to hear abt Neko Chan too.. =( He looked like a great admirer of good food. =)

    Reply

  2. HoppingHammy — February 6, 2009 @ 9:10 am

    This looks so appetizing my mouth is watering now! :XO: And hey, I have one of those exact Prego jars in my fridge too! (I had some earlier to dip my pizza in hehe)

    Again you managed to make such an intricate meal look so easy……and tasty!

    Reply

  3. HoppingHammy — February 6, 2009 @ 9:11 am

    Forgot to mention: Neko looks precious in that photo. Sorry about his passing, but he will live on in spirit. :)

    Reply

  4. ladyhomechef — February 6, 2009 @ 11:50 am

    Well done, wiffy!

    Reply

  5. didally — February 6, 2009 @ 5:24 pm

    Guess what? I have this pack of instant lasagna sheets in my cabinet for 6 mths and I haven’t do anything to it yet. :D

    Cos we don’t eat beef, thinking of mixing minced chicken and pork for the filling.

    Your step by step pics look great! The final result is so delicious looking.

    I’m sure Neko is now happily playing over at the rainbow bridge. I do miss his funny and hilarious pictures you took of him, esp the olympics one. I had so much fun looking at that series of pics. Take care. :wink:

    Reply

  6. Ruth — February 7, 2009 @ 1:27 am

    Great step-by-step for my favorite dish. Thanks for sharing with Presto Pasta Nights.

    Sorry to hear about Neko.

    Reply

  7. wiffy — February 7, 2009 @ 10:01 am

    Thank you everyone for your kind words about my lasagna and Neko … I really appreciate your thoughts.

    James Wong, I’m using Nikon D80 :)

    Reply

  8. tigerfish — February 7, 2009 @ 11:33 am

    Not authentic? Looks ok to me. I just posted a non authentic way to do a fish dish too. Hahaha!
    What a coincidence.

    Reply

  9. juhuacha — February 7, 2009 @ 10:26 pm

    I love your step by step instruction. So much easier to learn this way than reading simplified cookbooks. Thanks for the effort.

    Neko is one lucky hamster to be loved and missed…

    Reply

  10. deeba — February 9, 2009 @ 8:27 am

    How sweet Neko Chan was…poor you. I’m glad you enjoyed & shared such beautiful memories…
    Your lasagna & the step by step post is brilliant.I saw it on foodgawker, & loved the pan too. Very nice!

    Reply

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