Lasagne is probably the most widely eaten Italian dish here in the UK and maybe the world who knows, Research has much conflicting information to exactly where this dish was born, obviously the Italians are taking full credit saying it originated from Naples and The Greeks say they invented it either way we do know todays lasagne is definitely made from traditional Italian ingredients and copied world wide with hundreds of variations and everyone claiming that theres is the best,
I am not going to claim mine is the best but its close (Joking) no its a recipe i have messed about with and i am going to share it with you, can i just say this is not classed as a traditional recipe and does contain non classic Italian ingredients, even so im still going to call it a lasagne.
Lasagne isn’t the quickest dish to make at the start but after you have made it a few times it does get quicker. Make this amazing lasagne your signature dish.
The sauce is like all Italian sauces the key and this sauce is basically a bolognese sauce therefore you can make two amazing meals out of the same sauce and it freezes great. Always use lean mince beef if you can get it around 5 percent fat content. this recipe is going to make quite a-lot as I do like to eat this two days running or freeze some. but just half everything for a smaller dish.
- 1000 grames of lean mince (ground) beef
- 1 large red bell pepper
- 8 cloves of garlic
- 2 beef stock cubes
- 1 jar of sun ripened tomatoes in oil (discard the oil)
- 1 table spoon ground black pepper
- 1 teaspoon salt
- 300 grames of white cup mushrooms chopped
- 500 grames of passata (1 carton or jar this is just strained tomato juice)
- 2 Large onions tennis ball size
- 2 table spoons of Worcester sire sauce
- 1 glass of any full bodied red wine 250ml
- 1 large hand full of fresh basil
- Dried Lasagne sheets
- 1 pint of cheese sauce (see my cheese sauce recipe Here)
- 1 hand full of white hard cheese extra mature is my favourite or you can use parmesan cheese
- 4 table spoons of olive oil
- 1 x tube of tomato pure 200g
- 3 x 400g tins of chopped tomatoes
Lets get everything prepared,
Chop the onions into thin slices
Chop the mushrooms
Chop the bell pepper into small pieces
Add the garlic and the drained sun ripened tomatoes into the ninja chopper (or any food processor) and blitz for 7 seconds (NINJA MINI CHOPPER REVIEW)
Ok heat the olive oil in a large saucepan and add the Onions, peppers and mushrooms on a medium heat until soft but not burnt. now add the garlic and tomato mixture for 3 to 5 minutes and add the beef, you need to cook this for 8 minutes until the beef is browned or until there is now red blood showing.
Now add the other ingredients, Stock cubes, black pepper, salt, Passata, tined tomatoes, Worcestershire sauce, red wine, tomato pure.
Give this all a good mix up now add the basil and simmer for 20 mins with the lid off so to reduce the sauce slightly after 20 mins you can put the lid on the sauce pan and simmer for another 20mins if you have the time but this is optional. the longer cooking time does make the sauce richer. Ok you have now made a tomato sauce which you can just add pasta to and you have a bolognese or move onto the next step.
For bolognese you may find you want to thicken up the sauce depending how you like it, mix up 2 table spoons of corn flour with 5 tablespoons of cold water and mix into your sauce you will find this will thicken up the sauce.
Make your cheese sauce using your own recipe or you can use mine and you can find it here
You are going to need a lasagne dish or an oven proof dish to cook the lasagne in, my dish is cast iron with an enamel internal finish and is made by denby and measures 13 inches long, 9 inches wide 2 1/2 inches deep this will feed 8 adults. ok so you now have your cooked tomato sauce, your cheese sauce, your lasagne pan and the lasagne sheets.
Spoon in a layer of tomato sauce approximately 3/4 of an inch, now lay out the lasagne sheets to cover the sauce now cover the sheets with a thin layer of cheese sauce, now carefully add another layer of tomato sauce and continue this finishing with lasagne sheets with a layer of cheese sauce, sprinkle the cheese on top of the cheese sauce.
Lets Cook It
Pre Heat your oven to 170 degrees and pop in the lasagne and cook for 30 mins until brown and bubbling on top.
This Amazing Lasagne can also be frozen, once cold cut it into portions and freeze, what i also do is make a batch of the sauce and freeze the sauce you then have two options bolognese or lasagne.