Mm, Lasatnya Lasagna..

Chic Sauce

Start with the following in a pot:

450g Ground Beef or Chick

1 Bombay Onion - chopped

2 Tomatoes -diced

2 cloves of garlic - chopped

Cook the onion and garlic in oil until it look brown-goldish. Then put tomatoes till it quite soft. Use a medium low temperature to brown the meat. It takes about 6 to 9 minutes to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice. 

Add the following:

1 bottle of spaghetti sauce
2/3 cup of tomato sauce
1/3 cup of chili sauce
1/2 (120 mL) cup of water

Gently stir this into the cooking meat. 

Add the following:

2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh parsley chopped
1 teaspoon salt

2 teaspoon Seasoning Ketchup (Maggi@Lenz Perrin)
2 teaspoon  ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer.  Simmer on low heat for 1 hour and 30 minutes  This is the ideal simmer time but not mandatory.  If you don’t have time it will still be great after one hour or less of simmering.

Soak 12 lasagna noodles.

The lasagna noodles, or 250g of fussili or fetucini need to be soaked in hot tap water for 15 minutes or boiled till it "swell" (Baca:Kembang).  

While the pasta are soaking you can make the cheese filling.

Ricotta Sauce (Optional)

Put the following in a mixing bowl:

300 g of ricotta cheese.
1/2 teaspoon fresh grated nutmeg (baca:buah pala)

Grate fresh nutmeg over the Ricotta cheese.   

Add the following:

1 egg
2 tablespoons fresh parsley chopped

Mix these ingredients together with a spoon

Volute Sauce

Start with the following in a pot:

300 g flour

300 ml water

Add the flour and water, without heat-stir them together until it forms a smooth paste. Avoid any "clotting" flour otherwise your sauce would be lumpy (baca:berketul-ketul).

Add the following:

150 g butter

3 cube chicken stock

With a very low heat, melt the butter. Always keep stirring the sauce.  Add the stock and, again, stir it well until it has combined. Boil the sauce for 2 minutes to cook the flour (otherwise the sauce has a floury taste) and thicken the sauce. Remember, do not cook it too long or on high temperature, otherwise your sauce will be too greasy.

Season with salt and pepper as required. Hipotenseng nanti euy!

Lego Time

Use a 9×13 inch baking pan. 

Spread 2 Cups of volute sauce on the bottom of the pan.
Spread 3 Cups of meat sauce on the top of volute sauce.

Remove your lasagna noodles out of the water bath.  Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese (or any kind of cheese you have) over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups of volute sauce over the cheese layer

Spread 3 cups of meat sauce over the volute sauce layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving  some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese and some oregano on top.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes or on the stove until the cheese completely melt.
Remove foil and bake uncovered for another 25 minutes.

Remove from oven and allow to cool for approximately 15 minutes.

Then, MAKAAAN TIMEE!! Enjoy!!!

 SRi:Thanx to hekenawang for cetusan ideanya..