Lasagne recipe

Lasagne recipe


  • two sprigs of fresh rosemary
  • one hundred g greater-welfare smoked streaky bacon
  • olive oil
  • one kg top quality minced beef
  • one kg greater-welfare minced pork
  • 4 carrots
  • 2 onions
  • four sticks of celery
  • 2 heaped tablespoons tomato pure
  • 4 x 400 g tins of plum tomatoes
  • 350 g dried lasagne sheets
  • 150 g mature Cheddar cheese
  • 2 medium leeks
  • two fresh bay leaves
  • four tablespoons plain flour
  • one litre semi-skimmed milk
  • one complete nutmeg , for grating

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  1. Strip and finely chop the rosemary leaves and finely chop the bacon.
  2. Heat 1 tablespoon of oil in a big casserole pan on a high heat. After sizzling, add the rosemary and bacon and fry for 2 minutes, or right up until the bacon commences to crisp up, stirring routinely.
  3. Include all the minced meat, employing a wooden spoon to break it up as you go. Minimize the heat to medium and cook for at least 10 minutes, or till all the liquid has evaporated, stirring sometimes.
  4. Place the coarse grater attachment in your meals processor (or you could use a box grater alternatively) and grate the Cheddar, then tip into a bowl.
  5. Exchange the grater with the typical blade. Trim and halve the carrots, then add to the processor and blitz to roughly the very same dimension as the mince. Peel and halve the onions, include them to the carrot and blitz yet again.
  6. Tip into the pan with the mince even though you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until finally the veggies start to soften, stirring routinely.
  7. Subsequent, include the tomato pure and plum tomatoes, breaking them up with a spoon. Fill every of the tins with water and tip into the pan.
    Give almost everything a good stir and minimize the heat to reduced. Leave to simmer all around two hours, or until thickened and decreased, stirring occasionally.
  8. Even though that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir effectively and season with a tiny pinch of sea salt and black pepper.
  9. Lessen the heat to lower and cook for thirty minutes, or right up until sweet and softened, including splashes of water, if necessary.
  10. Add the flour and stir effectively to coat, then steadily add the milk, stirring continuously. Turn the heat up to medium, carry to the boil, then reduce to lower and cook for five to ten minutes, or till thickened, stirring routinely.
  11. Cautiously transfer the sauce to the foods processor and blitz till smooth and silky. Include half the grated cheese and finely grate in excess of half the nutmeg and mix well. Season to taste.
  12. Once the rag is prepared, preheat the oven to 190C/375F/fuel 5.
  13. Season the rag to taste, then transfer half into freezer bags, portioning up as acceptable for your household. Let to awesome to room temperature, then pop in the freezer for yet another day. It’s a very good concept to freeze them flat so that you can reheat them speedily and very easily. It’s also a great thought to label and date them to steer clear of a game of freezer roulette in a number of weeks’ time!
  14. To construct your lasagne, spoon a quarter of the rag into a big deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
  15. Spoon above a quarter of the white sauce, then snap more than some lasagne sheets, making positive they completely cover the sauce in one particular layer. Repeat this three occasions, finishing with a layer of white sauce.
  16. Sprinkle above the remaining cheese and bake the lasagne in the oven for 45 minutes or until finally golden and bubbling.
  17. Get rid of the lasagne from the oven and depart to sit for 5 to ten minutes ahead of serving. Delightful served with a fresh green salad.

If you’re producing this dish for little ones, don’t use bacon or season with salt, just season your portion to taste at the finish.

Joss Whedon

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