LASAGNE

I am off for a couple of days, my mother in law and husband are looking after the children while I go and see my brother.

So this will be my last post for while.

I am keeping it short as I still need to pack ... today is Lasagne ... I am off to find my suitcase:

Please note: This photo was taken after the lasagne had its first round of cooking ... not its second.

LASAGNE - Serves 10

Ingredients

2 Medium onions, 2 Garlic cloves (finely grated), 1kg Beef mince, 2 x 400g Tins of Chopped Tomatoes, 150g Mushrooms, 1 Teaspoon of sugar, 1 Teaspoon of vegetable stock powder (Bouillon), 1 Small glass of red wine (optional), 1 Tablespoon of Tomato Puree, 1 Small sprig of Rosemary, Teaspoon of thyme, Salt and pepper, Olive oil, 300g Dried lasagne pasta (approx), 300g Grated Chedder cheese

Place a large saucepan on a medium heat. Add the onions with some olive oil and cook for a couple of minutes
When the onions are soft add the garlic and cook for another minute. If any of the ingredients are getting too hot and you think it might burn have a cup of water next to the pan while cooking and add a few drops to cool it all down
Add in the mince and 100ml of tap water (this will stop the meat sticking). Stir the meat until it is browned all over
Once the meat is brown, add in the tinned chopped tomatoes, tomato puree, mushrooms, wine, stock powder, rosemary, thyme, sugar and another 200ml of water
Simmer for 30 minutes stirring occasionally season with salt and pepper, cook for another 5 minutes then take the mince of the heat and allow to cool
Once the mince is cool make the Béchamel sauce, recipie below
Turn the oven to 200
Spoon the mince into an oven proof dish, you should create a cm layer of mince, lay lasagne on the mince, put another layer of mince and lasagne until you are a cm from top. Pour Béchamel sauce over sheets of lasagne, sprinkle the cheese over the top. At this point I tuck extra lasagna sheets down the side of the dish, these go crispy in the oven, which I love.
Place in the oven for 20 minutes (lasagna is always best cooked twice.
Allow the lasagne to cool then put in fridge until you need it
When you are ready to eat, turn the oven to 180 put lasagne in middle of oven for 30-40 minutes until cooked through and pipping hot.

Cooking notes

You may have to break the lasagne sheets to fit in your dish, this normal, just make sure all of the mince is covered. There should be a layer of lasagne between the bolognese and béchamel sauce.

This recipe will make enough for 10 portions. I normally make one large one for six then smaller portions for one or two people. They are perfect for babysitters or quick meals when you don’t have time to cook.

You have two options when heating up the food from the freezer:

1. Remove from freezer and let is defrost completely, put the portion in the oven for 20-25 mins until cooked through and pipping hot.

2. Freeze in a metal disposable tray (like you get an Indian takeaway in). Take out of the freezer, remove the lid and cook at 200 for 30-35 minutes until cooked through and piping hot.

Adapting

If you are not keen on Thyme and Rosemary you can change them to herbs you prefer. .

Ingredients for the Béchamel sauce

2 Pints of whole milk, 5 Tablespoons of corn flour, 100g grated cheddar cheese, salt and pepper

Place the milk in a saucepan over a medium heat
Once the milk is warm add the corn flour one tablespoon at a time, whisking hard as you do it.
Once all the corn flour is mixed in and the milk is almost boiling turn down the hear and whisk continuously for about 8-10 minutes until it thickens up
Once it thickens up add the cheese, season with salt and pepper, pour over the lasagna