Lasagna

 Stuff

Bolognese Sauce

  • 1 tbsn olive oil
  • 2 tspn dried oregano
  • 2 rashers of good quality smoked streaky bacon, finely diced
  • 2 medium onions, finely diced
  • 4 – 5 cloves garlic, finely diced
  • 2 carrots, finely diced
  • 2 sticks celery, finely diced
  • 1 medium red capsicum, finely diced
  • Stalks from small bunch of fresh basil, finely chopped
  • 500g good quality lean beef mince or pork mince or half of each
  • 2 x 400g tins of tomatoes, chopped
  • 100g tomato paste
  • 200ml water
  • 200ml red wine (or more water)
  • Salt and pepper
  • 100 g parmesan cheese, fine grated
  • Leaves from small bunch of basil, finely chopped

Cheese Sauce

  • 700g ricotta cheese
  • 2 eggs, beaten
  • ½ tspn ground pepper
  • 2 tbsn parsley, finely chopped
  • 100 g parmesan cheese, fine grated
  • 200 g mozzarella cheese, grated
  • Sheet lasagna
  • 200 g mozzarella cheese, grated
  • 50 g parmesan cheese, fine grated
  • Basil leaves, finely chopped

Method

Bolognese Sauce

  • Heat olive oil in large high side pan or heavy base pot. Gently cook the diced bacon and oregano until bacon is lightly golden.
  • Add the onion, garlic, carrots, celery, capsicum and basil stalks. Gently cook very slowly until onion is soft – stir very regularly to avoid burning.
  • Add the mince and break up with spoon – cook until brown (all red is gone). Add salt to taste.
  • Add tomatoes, tomato paste, water and red wine – bring to boil and simmer covered for 1 hour
  • Remove lid and simmer uncovered for a further 30 minutes
  • Stir in 100 g parmesan and basil leaves – Note : Some reserved for garnish
  • Add salt and pepper to taste

Cheese Sauce

  • Combine the ricotta cheese, eggs, ground pepper, parsley, 100 g parmesan cheese and 200 g mozzarella cheese

Assemble

  • Layer of lasagna, layer of meat sauce, layer of cheese sauce, layer of lasagna, layer of meat sauce, layer of cheese sauce, layer of lasagna.
  • Sprinkle over top with remaining 200 g mozzarella cheese
  • Bake at 180 degrees for ½ to ¾ an hour until golden brown top
  • Garnish with 50 g grated parmesan cheese and basil leaves on top

Quantities

  • Serves 4 – 6

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