One of my lovely facebook followers has asked if I would let her have my lasagne recipe. So even though this is in my previous book ‘Midweek Meals Made easy,’ I thought I would place it on here for all of you. You can get a copy of my book from the following link:-
You can also be part of my facebook group ‘Cooking With Emily’ which can be joined by following the link here:-
Cooking With Emily Facebook group
Lasagne
This does take a bit more cooking time, but you could always make it ahead and even freeze it. If using from frozen, please ensure you defrost it properly and bring to room temperature before cooking. If you do have time, then I like to make this dish in the morning, ready for the evening. This allows the mixture to settle into the pasta sheets, and then makes the pasta that bit more softer and delicious. Serve in one large dish or in individual dishes.
Ingredients for the ragu sauce
1 Tbsp Olive Oil
500 g Minced Beef/Lean Minced Steak
1 Large Onion Chopped
2 Garlic Cloves Crushed
1/2 Glass of Red Wine
1 Tbsp Plain Flour
80 ml Beef Stock
1 Tsp Sugar
1 Heaped Tbsp of Tomato Puree
1 Tsp Mixed Herbs
1 Can of Chopped Tomatoes
Ingredients for the white sauce
30 g Plain Flour
30 g Butter
380 ml of Milk
1 Tsp Mustard
30 g Parmesan Cheese Grated
Salt & Pepper
Remaining ingredients
6-8 Lasagne Sheets
30 g Cheddar (Mature) Grated
1 Ball of Mozzarella Cheese
Extra Parmesan Cheese Grated
In a large heavy bottomed saucepan (with a lid), add the olive oil and brown the mince well. If you are doubling up this recipe for a larger dish or family, please ensure you brown the mince in batches. Add the onion and garlic and carry on frying until the onion is softening. Then add the wine and allow to cook off for a minute or two. Stir in the flour, then add the stock, sugar, tomato puree, mixed herbs and chopped tomatoes. Bring to the boil and then simmer gently on the stove, with the lid on, for around 45 minutes. Keep your eye on it, ensuring that it does not catch the bottom of your pan. The ragu wants to be fairly thick though, so if it is at all runny then take the lid off and continue to cook, until the excess liquid has evaporated.
To make the white sauce, you need to melt the butter in a saucepan, then add the flour and cook it through for a couple of minutes. Do not overcook, the roux should be a light beige colour. Add the milk bit by bit, whisking well. If it is a bit lumpy to start with, just keep whisking away. Add the mustard and parmesan cheese, stir well, then add a little salt and pepper. This sauce also wants to be of a thicker consistency.
You now need to prepare your dish. I like to try and imagine I am dividing the ingredients roughly into three, so that I get fairly even layers. First place some of the ragu sauce on the bottom, followed by a little of the white sauce. Then dot a few mozzarella pieces over, then lay the lasagne sheets over. Keep following the process until your ingredients are used up. On the top lasagne sheets, sprinkle on the cheddar, parmesan and any remaining mozzarella you may have, along with a good grinding of pepper.
Leave for a few hours. When ready to cook, pre-heat your oven to 200 degrees centigrade. It will need to cook for anywhere around 30 minutes and 45 minutes. The cheese should be bubbling and the pasta soft.
Serve with a nice crisp salad and garlic bread.
