April 16, 2019

Its taken me 10 years to finally perfect my Lasagne. It’s one of my all time favourite meals. I only ever used to eat it at restaurants because mine just never: one, tasted good and two, actually stayed together. Whenever I made it, it would come out really really sloppy and just look inedible. I soon came to realise that the Jar sauces were not my friend. I scoured the Internet for a recipe and I tweaked several to have an end result of a lasagne that tastes just as good as the restaurants.

  • 1 tbsp olive oil
  • 250g/9oz beef mince
  • 1 onion, diced
  • 1 carrot, grated
  • 2 garlic cloves, crushed
  • 1 x 400g/14oz tin tomatoes
  • 250g/9oz lasagne sheets
  • 200ml Beef Stock
  • Tomato Puree
  • Good helping of grated cheese {I use a mix of cheddar and mozzarella}
White Sauce
  • 75g/2½oz butter
  • 75g/2½oz plain flour
  • 750ml/1⅓ pint milk
  1. Preheat the oven to 200C/400F/Gas 6

  2. Heat a large frying pan over a medium heat and add the olive oil. Once hot, add the mince along with a good pinch of salt and pepper. Brown the mince for 5-6 minutes until coloured all over and beginning to crisp. Remove the mince from the pan and set to one side.

  3. Add the onion and carrot to the frying pan along with a pinch of salt. Cook gently for 10 minutes, or until everything is softened.

  4. Once the onions and carrots are softened, add the garlic to the frying pan and cook for two minutes. Return the meat to the pan and add the tomatoes. Add the stock and a good squirt of tomato puree. Mix everything together, cover with a lid and simmer the sauce for 10 minutes until thickened slightly.

  5. Meanwhile, melt the butter in a saucepan over a medium heat. Once melted, add the flour and stir to mix well. Leave to cook over a medium heat for two minutes, or until the mixture makes a paste.

  6. Pour the milk in batches into the saucepan, whisking as you add to create a smooth white sauce. Once all the milk is added season with a pinch of salt and black pepper, turn the heat down and leave to simmer very gently for seven minutes.

  7. To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium baking dish. Top with a layer of lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat this twice more, finishing at the top with the last layer of white sauce. (You should have three sets of layers of lasagne, tomato and white sauce, all on a bed of tomato sauce.)

  8. Sprinkle the desired amount of cheese over the top of the lasagne
  9. Place into the preheated oven and bake for 30 minutes or until bubbling and the top is golden-brown. Serve the lasagne in slices while hot.

There are a few things I have learnt in the process of making the lasagne. If the mince sauce is quite watery I tend to drain it a bit. Before serving I leave to stand for at least 10/15 minutes. Give it time to set. I was always pretty hasty slicing through a freshly cooked Lasagna which always resulted in a sloppy mess. Other than that, I can honestly say after 10 years, I have pretty much mastered cooking a Lasagna.

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