Lasagna

Lasagna for me is pure molten meaty cheesy goodness on my plate.

There are probably thousands of different recipes out there for this but here is mine – it does take some time, because you essentially have to cook it twice, but you can always freeze cooked or uncooked portions and enjoy again later.

For the bolognaise sauce:

• 600g minced beef
• 1 large brown onion, finely diced
• 2 sticks celery, finely diced
• 2 medium carrots, finely diced
• 1 clove garlic, finely diced
• 1 stick fresh rosemary
• 800g tinned tomatoes
• 1 tin tomato paste
• 2 glasses red wine

• Lasagna sheets
• 1 cup cheddar cheese

1. In a large saucepan, sweat the onions, then add the celery, carrots and garlic and fry over a gentle heat till soft
2. In the meantime, brown the mince (you can do them in batches – make sure you don’t overcrowd the frying pan or you will end up boiling the mince instead of actually browning the meat and creating that lovely caramelisation)
3. Add the mince to the vegetables
4. Add the tomatoes, tomato paste, rosemary and red wine and bring to the boil
5. Simmer gently for anywhere between 1-4 hours

For the bechamel sauce:

• 600ml milk, heated till scalding
• 60g butter
• 60g flour
• pinch nutmeg
• salt and white pepper to taste
• 1 cup grated cheddar cheese

1. Melt the butter and add the flour, stirring constantly so you have a roux
2. Slowly incorporate the milk on high heat, adding in small amounts and stirring constantly (the roux will suck up the milk and it will start with an almost play-doh consistency, hang in there, it turn out right in the end)
3. Lower to the lowest flame and cook for 6-8 minutes
4. Season with salt/pepper/nutmeg

To make the lasagna:

1. Oil an oval or rectangular lasagna dish (you can also use a baking tin) and place lasagna sheets on the bottom
2. Cover completely with a third of the bolognaise sauce
3. Top the bolognaise with a third of the bechamel sauce
4. Add another layer of pasta and repeat twice more
5. Cover the top liberally with cheddar cheese
6. Put into an 180C oven for 40 minutes or until golden brown and bubbling