Lasagne

But we have to have lasagne for Christmas?

And so goes the story.  Each year we try to vary, even if a little, our Christmas menu. And each year my sons protest loudly if I dare remove a family favourite from the menu.

So my lasagnes are assembled and frozen. This is the beauty about this meal and then into the fridge for defrosting on Christmas eve and into the oven for 45 minutes on Christmas day.

And what of our other menu?  There will be a nut encrusted baked ham and a marinated rib fillet plus the salads and sweets.

It is ‘beginning to feel a lot like Christmas’.

Meat Sauce san remo

1 tablespoon olive oil

1 small onion diced finely

3 rashers bacon diced

1 celery stick diced finely

2 cloves garlic diced finely

1 carrot grated

500 g mince

2 tins 470 g diced tomatoes

1 teaspoon salt

½ teaspoon sugar

3 tablespoons tomato paste

Method

Heat oil in large frying pan and add onion.  Cook until soft.

Add bacon and cook until brown.  Add celery and garlic.

Add mince a little at a time and cook until brown.

Add remaining ingredients, bring to boil and then simmer for 45 minutes or until liquid has reduced and all but evaporated.

Cheese Sauce

60 g butter

4 tablespoons gluten free plain flour

2 cups milk

Salt and pepper to taste

200 g grated cheese

Method

Melt butter in saucepan, stir in flour and cook for 1 minute gently while stirring.

Gradually add in milk, stir until sauce boils and thickens.  Season with salt and pepper.

Add cheese and stir until cheese is melted.

Assembling lasagne

Using gluten free lasagne sheets, line the bottom of a rectangular oven proof dish (30 x 20 cm) with lasagne sheets. ( I use disposable aluminum foil trays lined with baking paper)

Spread half the meat sauce over the sheets and then cover with 1/3 cheese sauce.

Repeat the layers of meat sauce and cheese sauce.

Top with another layer of lasagne sheets and remaining cheese sauce.  Sprinkle a further 50 g grated cheese on top.  Bake in moderate oven for 45 minutes.