Always a firm favourite! Useful because it can be made in advance and reheated when necessary. This dish freezes well before the final cooking. Thaw before cooking.Read More
Availability: In stock
For the meat sauce:
For the white sauce:
First make the meat sauce: heat the minced beef gently in a large AGA pan on the Simmering Plate to allow the fat to run out, then move on to the Boiling Plate and fry until browned. Add the onions and bacon and fry for a further 5 minutes. Stir in the flour and then the remaining ingredients. Stir well, bring to the boil and simmer for 5 minutes. Cover with a lid.
2, 3 & 4 oven AGA: Transfer the pan to the floor of the Simmering Oven for about 45 minutes or until the meat is tender. Taste and check seasoning.
For the white sauce: heat the butter in a pan on the Simmering Plate until melted, stir in the flour and cook for a minute then gradually blend in the milk. Bring to the boil, stirring until thickened. Add the mustard, seasoning and nutmeg to taste.
To assemble the Lasagne: take a shallow ovenproof dish, spread half of the meat sauce over the base of the dish, then half of the white sauce and half of the cheese. Top this with half of the Lasagne, arranging the sheets edge to edge so they don’t overlap. Repeat these layers once more and then top with the last of the white sauce and finally the cheese.
2 Oven AGA: With the grid shelf on the lowest set of runners cook in the Roasting Oven for about 45 minutes until the cheese has browned and the pasta is tender. If necessary protect with the cold plain shelf.
3 & 4 Oven AGA: Slide into the centre of the Baking Oven, or just below. Cook for about 45 minutes until the cheese has browned and the pasta is tender.
From The AGA Book by Mary Berry
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