Lasagne is something I’ve been making since ‘forever’ and it’s a staple comfort food in our home. I’ve never had a recipe, I just throw in what I like and over the years I’ve fine tuned this baby and I’m sharing my ‘recipe’ with you all.
HERE’S WHAT YOU NEED…
500g beef mince (I use organic but use what you like)
250g veal or pork mince
1 leek washed and diced
2 onions diced
4 cloves garlic (at least) chopped finely
3 stalks of celery diced
1 zucchini grated
handful of mushrooms chopped
1 large jar of tomato passata
6-8 capsicums roasted
2 large tablespoons basil pesto
2 teaspoons cinnamon
2 tablespoons brown sugar
1/4cup plain flour
1 cup milk
OK LET”S DO THIS…
The first thing I do is blitz my lovely sweet roasted capsicums with olive oil and a little brown sugar. Drizzle the oil in slowly a little at a time and blitz.
Sweat off the onion, leek, celery and garlic in a pan with basil pesto, a knob of butter and a few glugs of olive oil.
Add the mince (sorry vegetarians) and break up with a wooden spoon as it cooks.
This is when I transfer everything to a wok…I know weird hey but I like the size.
Add zucchini, mushrooms, capsicum, passata, salt, pepper, cinnamon, brown sugar and any other herbs you fancy. Now, let this pot of deliciousness bubble away at a simmer for about half an hour (longer if you have time)
Prepare the lasagne dish by adding a little passata to the dish and spreading it all over the base. This will help stop the lasagne sticking to the dish. Yup, that’s my secret.
Grab your lasagne sheets ( I prefer fresh lasagne sheets) and layer the base, spoon over a few good sized ladles of the mince sauce and repeat. I normally get 3 layers of pasta sheets and the top layer is a mince layer.
Cover the top with a béchamel sauce, grated cheese and bake until golden…mine was really golden! Woops. You can add several cheeses to the top to add another taste dimension. Sometimes I add bocconcini to the layers for a little gooiness. 🙂
Do you know how to make a béchamel sauce? Here’s how I do it.
It’s simple just melt 100g (approx.) of butter in a saucepan and add the flour. I use a wooden spoon here to stir and ‘cook off’ the flour for about 30 seconds then add the milk. Add some salt and pepper or even a little pesto and stir with a whisk until it thickens then pour over the top of your lasagne…pretty easy.
It’s best to let the lasagne stand for an hour (helps keep the shape) and it’s always extra tasty warmed up the next day. (always)
Serve with crusty bread, a salad or enjoy on its own. Your tummy will be super happy with this warming goodness in it..I promise.
Do you have a ‘secret weapon ingredient when it comes to lasagne? I’d love you to share.
Til next time,