Ok so you use the Bolognese from my previous post, plus the following…..
- 1 ltr Milk
- 60g butter
- 150g flour
- 1 Onion
- Peppercorns (whole)
- Grated Cheddar Cheese
- Lasagne sheets
- 1/2 teaspoon made mustard
Note – my beloved mother’s instructions on how to make this white sauce were quite vague. Below you have the measurements that the Stork Recipe Book recommends, and of course there are plenty of Roux/White sauce recipes available on the internet. She literally just ‘throws it in’. Sigh.
Stork: 575 ml milk, 50g marg, 50g flour, 75g grated cheese (1/2 for top)
- Pierce the onion with the cloves, add to the milk with a few peppercorns and the bayleaf. Bring to a gentle simmer and allow to infuse with flavour for a while – 10-20 mins
- Strain the milk and put it back on the hob, add the butter and flour, bring to the boil stirring continuously with a whisk, simmer for 2-3 mins until think and glossy
- Stir in half the cheese and the mustard.
- Dip the lasagne sheets in boiled water to soften gently.
- Layer as follows: Lasagne sheet, bolognese sauce, lasagne sheet, cheese sauce, bolognese sauce, lasagne sheet, cheese sauce, cheese
- Bake at 190degrees for 30-40 minutes.
I stuck it in the freezer for a couple of weeks and cooked it yesterday – it was delish if I do say so myself!
next time I might use slightly more white sauce, it was prefect when just out of the oven but for reheating it got a bit dry.