Ingredients
MEAT SAUCE
1kg 3 star beef mince
Olive oil
500g tomato paste
500g can diced tomatoes
1 large brown onion, diced
1 medium carrot, finely grated
1 large red capsicum
1 tablespoon minced garlic
2 tablespoons Italian mixed herbs (Basil, oregano, marjoram,
parsley, rosemary,
1 tablespoon Worcestershire sauce
1 tsp balsamic vinegar
1cup beef stock (either fresh stock, liquid UHT stock or
stock powder/cube and water)
Salt and pepper
WHITE SAUCE
½ cup plain flour
½ cup salted butter
2 cups milk
1 cup grated tasty cheese
¼ cup grated parmesan cheese
Black pepper, to taste
Ground Nutmeg, to taste
ASSEMBLY
1 cup grated tasty cheese
¼ cup grated parmesan cheese
6-8 Fresh lasagne sheets
Olive oil spray
¼ tsp ground sweet paprika
Method
MEAT SAUCE
1.
Line a baking tray with alfoil. Preheat an oven
with overhead grill element at 200°
2.
Remove the core, seeds and white veins from the
capsicum and cut in half
3.
Place, skin side up, on the foil tray and place
under the grill
·
We are looking for the skin to blacken and
blister. Keep an eye on this as you are progressing through the rest of the
recipe. I can’t really give you a time for this to happen as it depends on how
thick the capsicum flesh is, how moist, how close to the overhead element you
can get the flesh. When the blackened blisters cover the skin, take the tray
out of the oven, use the sheet of foil to wrap around the capsicum. Crimp the
edges of the foil together to form a parcel. Wrap the parcel with a damp cloth
– a tea towel is perfect here – and set aside. When the capsicum is cool enough
to handle, unwrap from the parcel, peel off the skin. Pulse the flesh in a
blender or food processer until pureed.
4.
Heat olive oil in a very large, deep fry pan,
over medium-high heat
5.
Add onion and carrot. Sauté until soft and has
little brown bits on the edges. Add garlic and cook for an additional minute
6.
Add beef. Break it down into smaller bits and
stir until evenly brown.
7.
Add tomato paste and stir well to combine. Cook
over high heat 3-4 minutes.
8.
Add herbs, vinegar, salt and pepper
9.
Add tomatoes.
10.
Add stock and stir well to combine. TIP: Pour
the stock into the empty tomato tin and tomato paste jar to get every little
bit of tomatoey goodness, before adding to the pan
11.
Simmer uncovered on low heat while you prepare
the rest of the components
12.
Add the capsicum puree and stir to combine
WHITE SAUCE
1.
Melt butter in a medium saucepan over medium heat
2.
Add the flour and whisk well for 2-3 minutes (or
until a toasted smell is achieved), forming a blonde roux
3.
While whisking constantly, gradually stream in
the milk. Whisk until the mixture thickens
4.
Remove from heat and stir in the cheeses, pepper
and nutmeg. Mix well to combine
5.
Set aside
ASSEMBLY
1.
Spray a very large baking dish with a light coating
of oil
2.
Spread 2 tablespoons of white sauce on the base
of the dish
3.
Add a layer of pasta sheets
4. Add a 1cm layer of meat sauce
5.
Add a thin layer of white sauce
6.
Repeat steps 3-5 until the dish is full to 1cm below
the rim
7.
Top with the remaining white sauce, grated
cheese, then paprika
8.
Bake 20-30mins or until cheese is melted and light
brown
9.
Allow to cool for 10mins before serving
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