LASAGNE
This lasagne takes the crown as one of my favourite home cooked meals. There are a few steps to making a lasagne, making it more of a weekend affair, though I promise you this one will become a firm family favourite.
INGREDIENTS
Serves 6
FOR THE MEAT SAUCE
1 onion
1 carrot
1 stick celery
500g lean beef mince
200g sausagemeat
100g cubed pancetta
3 garlic cloves, finely chopped
2tbsp tomato puree
120ml madeira (or beef stock)
400g tin chopped tomatoes
120ml water
1 bay leaf
1tbsp mixed herbs
1tsp smoked paprika
1tsp sugar
1/2tsp salt
1/4tsp fresh ground black pepper
Handful fresh basil, finely chopped
FOR THE WHITE SAUCE
40g butter
40g plain flour
568ml (1 pint) whole milk
1/2tsp salt
1/4tsp fresh ground black pepper
1/4tsp ground nutmeg
TO ASSEMBLE
~10 lasagne sheets (depending on pan size)
125g grated mozzarella cheese
30g parmesan, grated
Handful panko breadcrumbs
Dried mixed herbs, for sprinkling
METHOD
1
Firstly, make the meat sauce. I first like to whizz the onion, carrot and celery in a food processor until very finely chopped, however if you don't have a food processor, you can finely chop these yourself. Preheat some oil in a large pot over a low heat, then saute the vegetables for 10 minutes or so, until softened. Transfer to a plate and set aside.
2
Add the pancetta to the pan, and fry for a couple of minutes, until it is beginning to brown. Add the beef and sausagemeat, and brown all over. Then, add the garlic and cook for another minute.
3
Add the madeira or beef stock, and bubble away, scraping the bottom of the pan to pull up any bits stuck to the bottom of the pan.
4
Return the vegetable mix from earlier to the pan, along with the chopped tomatoes, water (I use this to swill out the emptied tin of tomatoes), tomato puree, bay leaf, mixed herbs, smoked paprika, sugar, salt and black pepper. Give everything a good stir, then bring to a boil, reduce the heat, and simmer for around 30 minutes whilst you prepare the white sauce.
5
For the white sauce, add the butter and flour to a medium-sized saucepan over low heat. Allow to melt, then cook for a minute or two until you have a smooth paste. Add the milk, bit by bit, each time ensuring everything is combined before adding more milk. Adding the milk slowly ensures you don't get a lumpy white sauce!
6
Once all the milk has been added to the white sauce, increase the heat and cook for a couple of minutes until thickened slightly; bear in mind it will continue to thicken as it cools. Remove from the heat and add the salt, pepper and nutmeg. Set aside.
7
Remove the meat sauce from the heat and stir in the basil.
8
Now to assemble!
Butter a large baking pan (I like to use a 9x13-inch baking tin) and preheat the oven to 170°C.
Spread 1/3 of the meat sauce into the base of the baking dish.
Follow with a layer of pasta sheets, then half the remaining meat sauce.
Top with half of the white sauce, and half of the grated cheese.
Add another layer of pasta sheets, then the remaining meat sauce.
Pour over the remaining white sauce, then finish with the remaining cheese, a handful of panko breadcrumbs, and a dusting of dried mixed herbs.
Bake for 30 minutes, untl the cheese is melted and bubbling, and the top is golden brown. Allow to sit for 5 minutes before serving.
Serving Suggestion
This lasagne is great as is, or served alongside a crisp green salad and some garlic bread.
icheffedit Tip