Sharing my appreciation for good home cooking as an expression of love.
White sauce lasagna
Remember two years ago when I made my first attempt at lasagna that ended up being very nice and tasty in the middle but crusty and too dry around the edges? Well, crusty edges no more! This method is much cheaper and faster than doing the four cheese mix (^_^)
I am so happy about this! I learned of the white sauce method from @Mel_Wakhu, @JustRutz and @BerylMelanie. I was concerned that not using cheese in the layers would take away from the flavour but after hearing it that many times I decided it was worth a try
the layers, nice and juicy
Plus I learned an awesome different way of making white sauce that completely eliminates having to deal with lumps, courtesy of @JustRutz (^_^)
I cooked the minced meat with pretty much the same ingredients, start with 1 tablespoon cumin seeds and bay leaves in some oil, low heatadd the meat and stirthen add half a bulb of garlic (grated of chopped), 1 teaspoon oregano and 1 teaspoon basil. Only had the dried herbs but if you can get fresh, even better (hand full of each when fresh, chopped)then add a cup of red wine, two chopped tomatoes and 3 tablespoons of homemade tomato paste, simmer for 20 minutes
While the meat is cooking you can start on the white sauce…
you will need 1/3 cup of flour (or 100g)and a litre of milk, you could also use water. The amount also depends on how much white sauce you want to make, which is dictated by the size of the baking dish
So the method for getting the white sauce lump free is to mix the flour with the milk/water first.
mix the flour and milk, start with a little milk, whisk till smooth then mix in the rest of the milkin a pot, melt a couple of tablespoons of butter (can also just heat up some corn oil or vegetable oil, whatever you use to cook)once the butter melts pour in the milk and flour mix slowly while whisking (whisk it first though in case some flour settled at the bottom). Keep whisking as it thickens. Once it’s done thickening and starts to simmer, reduce the heat and add spices/herbs of your choice to flavour. I used a 1/4 teaspoon nutmeg and 1/4 teaspoon black pepper. Add salt to taste. Let it simmer till the white sauce is cooked, taste it, should not taste like raw flour. If too thick add a bit of water, if too light let it reduce slowly.
Once the sauce is ready, and the meat is cooked, you can begin the layers. Pull out your baking dish and butter it.
then start layering; meat, lasagna sheet, white sauce, repeatI got three layers in my dishThen top with parmesan cheese
Place on oven for 45 min at 180°C.
I forgot the cheese and started baking without it, he he he! I remembered and added it after it had already baked for about 20 min!
When ready let it cool for 20 min before servingside viewI used a round baking dish so served like a pie slice
Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!
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To make a white sauce you need 2 elements a roux and a hot liquid. For 1 litre of liquid (milk) you need 50 gr butter and 50 gr flour to make the roux , cook it a low fire for 2 to 3 minutes then let it cool. Heat up the milk ( with aromatics of your choice , onion, garlic, salt pepper,thyme, rosemary etc). To make the white sauce put the cold roux in a pot and add the hot liquid ( thermal shock) and stir until it thickens to a desired level. You will have no lump in your sauce.
The lasagna sheet ( industrial type) will be moist and soft as long as they are covered with sauce during the cooking. Cheers
Oh thank you Patrick!
I didn’t even know it was called a roux! Now I know why I had lumps in the past, i didn’t know i Had to cool the flour and butter mix, then heat up the liquid before adding it. I will definitely try this out!
Actually did not manage to do it on Sunday – am now making it today for my guests – i added green peas to the mix. I made the roux as Patrick-Bernard suggested.
25 minutes to go and i will sure tell you how it goes. 😀
I’m so trying this!
http://www.perfectlywoman.wordpress.com
Hey…I am also going to try this…where did you get the lasagne sheets?or rather,what brand did you use??
Hello Kaey!
Any brand of lasagne sheets that doesn’t require pre cooking will do actually. (^_^)
Thanks for stopping by!
To make a white sauce you need 2 elements a roux and a hot liquid. For 1 litre of liquid (milk) you need 50 gr butter and 50 gr flour to make the roux , cook it a low fire for 2 to 3 minutes then let it cool. Heat up the milk ( with aromatics of your choice , onion, garlic, salt pepper,thyme, rosemary etc). To make the white sauce put the cold roux in a pot and add the hot liquid ( thermal shock) and stir until it thickens to a desired level. You will have no lump in your sauce.
The lasagna sheet ( industrial type) will be moist and soft as long as they are covered with sauce during the cooking. Cheers
Oh thank you Patrick!
I didn’t even know it was called a roux! Now I know why I had lumps in the past, i didn’t know i Had to cool the flour and butter mix, then heat up the liquid before adding it. I will definitely try this out!
Thanks Aika.
Am making this tomorrow for dinner 🙂
Awesome! How did it go? Hope you enjoyed (^_^)
Actually did not manage to do it on Sunday – am now making it today for my guests – i added green peas to the mix. I made the roux as Patrick-Bernard suggested.
25 minutes to go and i will sure tell you how it goes. 😀
(^_^) Yaaaaay!
I like the addition on green peas BTW!
Tell me how your lasagna goes. Patrick . The underground gourmet
I bought the Lasagna sheets yesterday..I’m getting the rest of the ingredients and trying it this week.
Awesome! *\(^_^)/*