Name: Lasagne
Yield: For 6
Ingredients: stock if necessary; 3 oz butter; salt and freshly ground pepper; thyme; 1 lb tomatoes; ¾ lb minced pork; ¾ lb minced veal; grating of nutmeg; butter; salt and pepper; bayleaf; 2 oz Parmesan, grated; 3 oz flour; 1½ pints milk; olive oil; 2 cloves garlic; 2 onions; ½ lb lasagne; cheese for sprinkling on the top

Preparation info

For
6

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

½ lb lasagne
2 onions
2 cloves garlic<

Pasta

Method

Heat the olive oil in a saucepan and fry the chopped onions and garlic. Add the meat and fry until it is browned, stirring all the time. Skin the tomatoes, chop them roughly and add to the meat with the thyme, salt and pepper. Let the tomatoes soften.

If they do not make enough liquid to cook the sauce in, gradually add a little stock, but always a bit less than you think is necessary.