Method Pre-heat oven to 180˚C. Place a foil loaf tin on a baking tray and set aside. Meat sauce: Heat oil in a large frying pan over medium heat. Add the onion and garlic, and cook, stirring, for 5 minutes or until softened and translucent. Add the beef mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the can of tomatoes, tomato paste and mixed herbs. Bring to the boil then reduce heat to low to gently simmer. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Season with salt and pepper, to taste. Bechamel Melt butter in a small saucepan over a medium heat. As soon as butter is melted, add flour and stir until it forms a dough-like paste. Slowly stream in milk, stirring constantly. You may not need the whole 1 cup. Take pan off the heat and add in tasty cheese. Stir until cheese melts in and mixture is smooth and homogenous. Season with pepper. Lasagne Assembly Spread 1/4 mince sauce into the bottom of each foil tray. Lay a lasagne sheet on top. Spread 1/4 of the white sauce into each tray. Lay a lasagne sheet on top Divide the remaining mince sauce between the two trays Lay another lasagne sheet on top. Divide the remaining white sauce between the two trays. Divide the mozzarella and sprinkle over each lasagne. Bake in preheated oven for 20 minutes or until cheese melts, is golden brown, and edges are bubbling. Remove from oven and set aside for 10 minutes to cool and set. Serve with garlic bread.
Equipment- pan pot tray wooden spoon whisk fork knife chopping board
Detailed sensory analysis table: (*you must include at least 3 descriptive words per section) Taste: rich, juicy and tender Texture: tender, chewy but also crunchy at the same time
Aroma: divine, delicious and delicute.
Appearance: delightful, golden brown and crispy
Weekly reflection questions: How does your recipe fit within the Australian guide to healthy eating? considering all the ingredients this dish int that overall healthy but the australian healthy eating guide says to do this "Take a look at the simple changes you can make to the basic lasagna recipe to increase the serves of vegetables, reduce the amount of fat, ... You could also change this basic recipe into a vegetarian lasagna by removing the mince, and replacing with roasted vegetables".
How did you delegate the tasks during the cook with your partner? while i prepared the ingredient by cutting them up my partner preheated the oven to 200 and got a pot of water to boil. then while i was making the beef mint mix for the pies my partner heated the potato in boiling water and mashed them. then me and my partner together prepared the pies in the cupcake tray and put them in the oven for 20 minutes. then we ate and enjoyed.
What aspects of this cook did you find difficult and how did you overcome these? this dish was fairly simple and straightforward but the hardest bit of this dish would have been cutting the pastry into the right sizes so that the just fit into the cupcake tray holes but we overcome theses by starting off with a bigger piece and we cut it out over the holes so that it fit perfectly.
What aspects of this cook did you enjoy and why? I enjoyed making all of the dish because it was a challenge at first but as we progressed through making the dish it got easiest and more enjoyable.
What new skills did you learn this week? i learnt how to put together the 'mini cottage pies' dish
A brief history of this dish, 50 -100 words (where did it originate from etc). lasagna-Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). garlic bread- Garlic bread stems from bruschetta, which appeared in Italy around the 15th century, and can be traced back to Ancient Rome.