Wednesday, January 30, 2013

Cream Crackers Lasagna

I used cream crackers biscuits instead of normal lasagna pasta sheets. It turned out very well to everyone who tasted.
the layers...

1 pack (330 gm) cream crackers biscuits
Hot water to soak
Mozzarella cheese - grated
Cheddar cheese - grated

A) Red Sauce
400 gm mince meat
200 gm tomato puree
100 gm onion - chopped
20 gm garlic - chopped
1 can sliced mushroom
1 tbsp dried oregano
1 tsp ground black pepper
2 1/2 tsps salt (to taste)
1 tbsp sugar (to taste)
1 cup chopped fresh tomatoes
1/2 cup chopped parsley (I used chinese parsley)

Heat up a pan and put in minced meat. Cook until light brown and half-cooked.
Add in puree, onion and garlic. Stir and simmer until onion become tender.
Add in sliced mushroom, ground black pepper, dried oregano and chopped tomatoes. Simmer.
Season with salt and sugar. Fold in chopped parsley. Off the heat.

B) White Sauce
50 gm butter
50 gm flour
250 ml thickenned cream
500 ml full cream milk
150 ml yogurt
1/2 tsp salt

Melt butter in a pan. Stir in flour a little at a time until bubbling. Add in cream, milk and yogurt. Stir well. Simmer until thicken. Season in salt.

Cover 9"x9" baking tin with aluminium foil.
Soak each piece of cream crackers in hot water and layer at the base of the baking tin.
Spread the red sauce on top of the soaked biscuits.  Then spread the white sauce.
Place another layer of soaked cream crackers, red sauce and white sauce.
Another layer of soaked cream crackers, red sauce, white sauce and sprinkle the cheeses evenly on top.
Bake in pre-heated oven at 175 degree Celcius for 45 minutes.


1 comment:

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