Post by Mira O'Halloran on Aug 10, 2011 5:01:20 GMT -5
In all honesty, this could feed a small army. There's probably about 25 - 35 single serves in the sauce.
Sauce:
10 jars of pasta sauce (We use Raguletto - it's GM free)
1 jar of tomato paste (I used leggos organic)
1 1/2 litres of water
3 medium-large eggplant
13 medium tomatos
2 extra large grated carrots
2 medium capsicums
1 bag of (I think it was about 14) Swiss brown button mushrooms
2 small onions (I used dried onions)
Herbs and spices to taste (I used Paprika, salt, chilli flakes, oregano, mixed herbs, coriander, marjoram.
2 kilos (4.5 pounds) of minced/ground meat (I used Kangaroo)
1. Turn a stove top burner on to low (just hot enough to boil water)
2. Empty the jars and water into a 16 pint pot (yes, it needs to be that big to fit all the above in) Fill the first two jars a 1/4 full, replace lid, shake and empty into the next jar. Continue till all the jars have been rinsed and empty the last two (which by now should be almost full) into the pot.
3. Using a grater, grate the carrots
4. Slice and dice the rest of the veggies, stirring after each add.
5. Add the meat, and stir, breaking up the meat, use a wooden spoon to break up any lumps that have formed.
6. Leave it to cook for half an hour.
7. Add your herbs and spices, leave for 5 minutes and taste test, adding more if it doesn't suit your taste.
8. Follow the instructions below to make lasagne
9. Allow the rest to cool and freeze.
Making Lasagne:
You'll need:
* A casserole dish, about 3-4 inches deep
* A grater
* Cheese
* Lasagne sheets
1. Grate the cheese
2. Using a soup ladle or large spoon, pour about 1/2 inch of sauce over the bottom of the casserole dish.
3. Sprinkle preferred amount of grated cheese over the top
4. Place Lasagne sheets on top, gently overlapping. Gently press down
5. Using the soup ladle or large spoon again, pour about 1/4 inch of sauce over the top.
6. Repeat steps 3 and 4.
7. Repeat steps 5, 3 and 4
7a. Optional - Repeat step 7 if your casserole dish is deep enough.
8. Repeat step 5, add extra cheese - you'll want the top to be covered in cheese.
9. Bake in the oven at 170C for about 45 minutes to an hour or until a fork slides easily through the lasagne sheets.
10. Sit on bench for 5 minutes, serve.
Handy hint: I always make more then I need. I made it in a big enough casserole that I didn't have to cook for the next 2 nights - I just needed to reheat it, which saved me about 30-45 minutes in prep time, and probably 15 minutes in dishes time, per night.
Sauce:
10 jars of pasta sauce (We use Raguletto - it's GM free)
1 jar of tomato paste (I used leggos organic)
1 1/2 litres of water
3 medium-large eggplant
13 medium tomatos
2 extra large grated carrots
2 medium capsicums
1 bag of (I think it was about 14) Swiss brown button mushrooms
2 small onions (I used dried onions)
Herbs and spices to taste (I used Paprika, salt, chilli flakes, oregano, mixed herbs, coriander, marjoram.
2 kilos (4.5 pounds) of minced/ground meat (I used Kangaroo)
1. Turn a stove top burner on to low (just hot enough to boil water)
2. Empty the jars and water into a 16 pint pot (yes, it needs to be that big to fit all the above in) Fill the first two jars a 1/4 full, replace lid, shake and empty into the next jar. Continue till all the jars have been rinsed and empty the last two (which by now should be almost full) into the pot.
3. Using a grater, grate the carrots
4. Slice and dice the rest of the veggies, stirring after each add.
5. Add the meat, and stir, breaking up the meat, use a wooden spoon to break up any lumps that have formed.
6. Leave it to cook for half an hour.
7. Add your herbs and spices, leave for 5 minutes and taste test, adding more if it doesn't suit your taste.
8. Follow the instructions below to make lasagne
9. Allow the rest to cool and freeze.
Making Lasagne:
You'll need:
* A casserole dish, about 3-4 inches deep
* A grater
* Cheese
* Lasagne sheets
1. Grate the cheese
2. Using a soup ladle or large spoon, pour about 1/2 inch of sauce over the bottom of the casserole dish.
3. Sprinkle preferred amount of grated cheese over the top
4. Place Lasagne sheets on top, gently overlapping. Gently press down
5. Using the soup ladle or large spoon again, pour about 1/4 inch of sauce over the top.
6. Repeat steps 3 and 4.
7. Repeat steps 5, 3 and 4
7a. Optional - Repeat step 7 if your casserole dish is deep enough.
8. Repeat step 5, add extra cheese - you'll want the top to be covered in cheese.
9. Bake in the oven at 170C for about 45 minutes to an hour or until a fork slides easily through the lasagne sheets.
10. Sit on bench for 5 minutes, serve.
Handy hint: I always make more then I need. I made it in a big enough casserole that I didn't have to cook for the next 2 nights - I just needed to reheat it, which saved me about 30-45 minutes in prep time, and probably 15 minutes in dishes time, per night.
