Lasagne

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