As we approach the end of summer, I’m planning some warming meals, those kind that you can prepare quickly and will satisfy you at the same time.
This lasagne is one to make for yourself. It is quick and does not need to look refined but hits that spot if you have a craving for a baked pasta dish. I made them in individual dishes for one and freeze them without the grated cheese topping, then add the cheese just before I reheat/bake after defrosting.
The white sauce of this lasagne is made with cornflour and skimmed milk and I use a touch of grated Tan-Nar Cheese* to finish it off and give it that extra special flavour.
You will need:
6 lasagne sheets
1 tablespoon olive oil
1/2 onion finely chopped
1 medium carrot, grated
250g low fat beef mince or chicken mince
1 tablespoon tomato puree
400g tinned chopped tomatoes
300ml skimmed milk
1 tablespoon cornflour
150ml Creamy Light Cream for cooking by Hanini
50 g Tan Nar Cheese, grated
Heat the oil in a large pan and fry the onion on low to moderate heat until it is translucent. Add the grated carrot. Stir then add the mince and cook for around 7 – 10 minutes until it is browned.
Add the tomato puree and tinned tomatoes. Bring to boil then simmer for 15 minutes until the sauce thickens.
Make the white sauce by added 2 tablespoons of milk with the cornflour and mix it well. Pour the remaining milk and Creamy Light Cream for Cooking by Hanini into a pan, season and bring to a simmering boil on low heat. Stir in the cornflour and half of the Tan-Nar cheese. Stir until the mixture has thickened and remove from heat.
I use individual dishes to make this lasagne. Lightly brush the bottom of the dish with olive oil, very sparingly. Spread some of the meat sauce on the base. Then top with one of the lasagne sheet. Spread some meat sauce on top of it. The lay another lasagne sheet and spread some of the white sauce. Add another two sheets of lasagne and alternate the meat and cheese sauce.
Preheat oven to 200C. Cook for 35 minutes. Remove from heat and top with the grated Tan-Nar Cheese. Return to the oven for 5 – 10 minutes until the cheese has melted and the lasagne is crispy at the edges. Allow to rest for 5 minutes and serve.
For that extra special flavour I use Tan-Nar Gobon Malti tal-Milorddistributed by Whats In Store