Lasagne done my way

Lasagna

No two lasagne recipes are the same. Apart from shop bought ones which are universally horrible. Even restaurant lasagne is a bit of a let down if I’m honest. A good lasagne starts in the home, cooked at leisure by a loved one and served up with no need for grandeur or ceremony. As long as you have the basics, a delicious meat sauce and a creamy bechamel with layers of pasta, you can’t really go wrong. I encourage you to experiment with this recipe, add in your own little touches and don’t get too hung up on measurements. Make it your own.

Ingredients

750g beef mince

250g chestnut mushrooms, halved

1 large onion, finely diced

2-3 cloves garlic, minced

1tbsp olive oil

1tbsp white sugar

1tbsp apple cider vinegar

2 beef stock cubes, crumbled (I like oxo cubes the best)

2tbsp tomato puree

2 tins chopped tomatoes

2 handfuls basil, shredded

75g butter

75g plain flour

1 pint milk

150g grated cheddar

Salt

Pepper

6-8 dried lasagne sheets

Method

Heat olive oil in a large frying pan, add in onions and garlic and cook for a couple of minutes. Add in beef mice to brown , this will take around 10 minutes. Once beef is browned, add in sugar, apple cider vinegar, salt, pepper and crumbled oxo cubes. Add in the halved mushrooms and mix well. After a couple more minutes, add in the tomato puree and tinned tomatoes. Mix well and let simmer on a low heat for around 20-25 minutes.

Whilst your meat sauce is cooking, make up your white sauce. Melt butter in a saucepan then stir in flour. Cook the mixture, stirring continuously so it doesn’t catch, for a couple of minutes. Gradually add in the milk, using a whisk to form a smooth sauce. Once all of the milk is incorporated, season with salt and pepper then take off the heat. Stir in half of the grated cheese and let the hot sauce melt it.

Remove your meat sauce from the heat and mix in your shredded basil leaves. Now for assembly…

Pre-heat your oven to 190˚C. Get a large oven oven proof baking dish and spread out half of the meat sauce over the bottom. Top with the lasagne sheets, pressing down gently, then spoon on half of your white sauce. Repeat with rest of meat sauce, follows by pasta layer then finishing with rest of white sauce. Sprinkle remaining cheese over the top then bake, uncovered in the oven for around 40 minutes. Serve with a crispy salad or garlic bread and a nice glass of red.

Serves 6

Leave a Reply

%d bloggers like this: