Lasagne

Lasagne
Originally uploaded by Dewdropdeb.

Somehow I got roped into a bit of catering this weekend. I am to make two big ol' lasagnas for my cousins 21st birthday party. I debated whether to make my usual favourite, an American style lasagna with ricotta or an Irish style one with Bechamel. Given the audience I went with the bechamel, which takes a lot less time, and frankly I do like it better than the ricotta. Here is my recipe. This will make one large lasagna. Note that in the photo it is uncooked. You can make these up to a few days ahead, refrigerate and bake when needed. Add another five minutes to baking time if refrigerated first.

For the tomato sauce:

• Olive oil
• 2 carrots, diced
• 1 large onion, diced
• 2 stalks celery, diced
• 2 lbs ground beef (or 1lb beef, 1 lb pork)
• 2 cans tomatoes
• 1 large jar passata (pureed tomatoes)
• Big glug red wine
  
• 1 clove garlic, finely chopped
• 3 tbsp dried oregano
• 1 tbsp dried basil
• 3 tbsp honey
• 3 tbsp tomato paste
• 1 tbsp Cajun seasoning / Emeril's Essence
• salt and pepper, to season
  

Saute the sofrito ingredients (carrots, onions, celery) in the olive oil until translucent, add the beef and saute until cooked. Add tomatoes, passata and all the seasonings and allow to simmer for about an hour. Simmering is not really necessary if you are in a hurry, but I think it allows the flavours to develop better.

For the bechamel:

• 4 tbsp butter
• 4 tbsp flour
• 1 small onion
• 2 bay leaves
• 4 cloves
• 2-3 cups milk
• grating nutmeg
• White pepper and salt to season
  

Pin the bay leaves onto the onion with the cloves and put into a pot with the milk. Gently heat the milk and allow to warm for about thirty minutes. Again, if you are in a hurry, skip this step, but it does add a nice dimension to the bechamel.

Melt the butter in a saucepan and add the flour. Whisk constantly and allow it to cook for a minute or two. Slowly add about two cups of the milk and whisk into the sauce. Allow it to come to a boil then turn down the heat. It will thicken at this stage. Decide whether you want to add more of the milk, just make sure to whisk constantly so it doesn't get lumpy. Add nutmeg and season to your taste.

To assemble:

• 10-12 no-cook/ fresh lasagna noodles
• 4 cups grated mozzarella cheese
• handful fresh chopped parsley
  

Using a ladle, put a thin layer of the meat sauce on the bottom of your lasagna pan. Place a layer of noodles on top and spoon a think layer of bechamel on top of them. Sprinkle with some mozzarella and parsley. Repeat until you run out of sauce!! :-) Top the last layer with a thick layer of Bechamel and the rest of the cheese.

Bake for 30 minutes at 200C/400F

If you are in a hurry the sauces can be made in fifteen minutes or so and add another 10 for assembly and half an hour for baking and you have a fresh lasagna in under an hour! Your family will thank you, as it's so much better than those store bought ones and you'll end up putting it on your monthly menu! Enjoy!

I might make my American version next week, as it really is quite a recipe, it does take a lot of time, but hubby loves it!! :-)


Print this Page

Sponsored by popup blocker