Experiment: Beef Lasagna

A little experiment I've always wanted to make, but as you can see from the picture above, it didn't turn out very well. There wasn't enough cheese to cover the entire lasagna pasta, and it dried out when baked. Also kinda over-greased the baking tray... In the end my lovely aunt had the privilege of sharing this with me! :D *smiles innocently*

Ingredients:
-Tomato Sauce-
1 bottle of Chunky Tomato Puree
1/2 can Tomato Paste
1/2 large Onion
1 clove Garlic
1 tsp mixed Italian Spices/Herbs
3 tbsp Olive Oil
1/2 tbsp "Less Salt" Chicken Stock
Pinch of Nutmeg
1/2 Bayleaf
100g Minced Beef
Salt to taste

Cook the tomato sauce as with Spaghetti Al Pomodoro recipe. Add the minced beef just after frying the onion/garlic blend and cook for about 2 minutes (or until slightly brown).

1. Lightly grease the baking tray and layer with tomato sauce. Preheat oven at about 180 degrees C.

2. Put a piece of lasagna pasta on, followed by a generous layer of Shredded Mozzalrella Cheese. (Cover the entire pasta!!)

3. Repeat this, adding layer by layer on the lasagna, ending with the cheese layer.

4. Sprinkle some Grated Parmesan Cheese on top if you like.

5. Bake in oven for about 15 minutes, or until cooked. (Check with a fork) Let it rest for 2 minutes before serving.



This must be the worst "sinful" eat for its high sodium, phosphate and calcium content! If you're on the diet, go easy on the salt and cheese (Try low-sodium ones), and avoid taking more than 1/2 of the serving pictured above. Share it with your loved ones! (like I did, hehe..) If you're making this for others, go heavy on the cheese because it helps retain moisture and keep the pasta soft.

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