Lebanese Recipes


Lasagne Serves 4 250g lasagne sheets 1/2 cup grated parmesan cheese 1/2 cup cream The Meat Sauce 500g mince beef or lamb 1 tbs. oil 2 tins crushed tomatoes (400g each) 1 onion chopped 1/2 cup chopped mushrooms (small can) 1 clove garlic crushed 1 1/2 tsp. mixed dry herbs 1/2 sugar The Cheese Sauce 3 tbs. oil or butter 4 tbs. flour 2 cups milk 1 cup grated cheese 1/4 tsp. mixed spices a pinch of salt 1 tbs. grated parmesan cheese
		Important The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

		Tips This dish could be prepared in advance and kept in the fridge before baking, or you can prepare the sauces a day before and use when needed. You can even freeze to keep for longer.
To make the meat sauce: Heat oil in pan, fry the onions till soft, add garlic, stir then add the mince meat, salt and spices, fry till the meat starts browning than add the mushrooms, tomatoes, sugar, herbs. Bring to boil, stir it, reduce the heat, cover and simmer for 50 - 60 minutes, or till the meat is well cooked and the sauce thickened. To make the cheese sauce: Heat oil in saucepan stir in the flour, cook gently, for one minute then add the milk gradually stirring all the times till the sauce boils and thickens, season with salt and spices and cheese, stir till the cheese melts. Leave aside and keep warm. To prepare the lasagne sheets: Drop the lasagne sheets in a large saucepan of boiling salted water, few at a time, then transfer them to another saucepan filled with cold water to stop them from sticking. To assemble: Use a medium sized oven tray, (30cm x 20cm APX). Spread 2-tbs. of sauce in the bottom of the tray first, then start layering the lasagne. The layer of lasagne is then covered with some meat sauce then the cheese sauce. Repeat 2 or 3 times, finish with cheese sauce, sprinkle top with grated Parmesan cheese. Bake in moderate oven for about 35 to 40 minutes, or till the top is golden brown. Serve with salad.