I absolutely love lasagne (or lasagna - the best term should be lasagne, as lasagne means more than one sheet of lasagna based on wiki). This is a wonderful hearty meal that is perfect for a nice cool weather. I love making my own lasagne, as the restaurants can be a hit and miss. Here's my recipe - and if you are only making two portions just divide the ingredients by half. I normally make portions of 4 even if only me and my partner eat it, so we can have extras if we want to!
I cut a bit of corners with the white sauce to save time, and the final product tastes amazing!
INGREDIENTS (Serves 4)
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g beef and pork mince
- 1 x 400g can Italian diced tomatoes
- 125ml (1/2 cup) dry red wine
- 55g (1/4 cup) tomato paste (optional - I prefer not to)
- Salt & freshly ground black pepper
- Lasagne sheets, (I prefer Large Instant Lasagne Sheets from San Remo)
- 55g (1/2 cup) coarsely grated mozzarella, or the perfect bakes cheese with mix of cheddar, mozzarella and parmesan
- 1 bechamel White Lasange Sauce from Five Brothers - just don't need to make my own!
- Mixed salad leaves, to serve
METHOD
This is my revised version based on this awesome recipe from taste.com.au
Step 1
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
Step 2
Preheat oven to 180°C. Brush a square 20cm by 20cm ovenproof dish/baking pan with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Then, add a thin layer of cheese. Continue layering with the remaining lasagne sheets, mince mixture, bechamel and cheese, finishing with a layer of bechamel. Sprinkle with cheese on top. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
Step 3
Cut the lasagne into 4 portions and serve with mixed salad leaves.
Enjoy!
Comments
Post a Comment