Owen’s Homemade Lasagne recipe
Italian pasta dish – layers with meat, white sauce and cheese.
Preparation time: around 1 hour including cooking time.
Cooking time: around 50 minutes.
300 grams of beef mince
1 Jar of bolognese sauce (will update in due time with proper ingredients for bolognese sauce)
25 grams of plain flour
25 grams of unsalted butter
300 ml of milk
A sprinkle of ground nutmeg
125g of fresh Mozzarella
4 Lasagne Sheets
Salt and Pepper
First off we will start off making the bolognese. Take the meat and put it in a hot pan with heated oil, brown the meat but don’t cook it just yet. Add the bolognese sauce and lower the heat to just below a simmer. Leave this for 35 minutes.
Now you need to make the Béchamel Sauce, before you start make sure you have a whisk with you. First off, take the 25 grams of butter and put it in a small pan, bring it to a simmer and then add the flour, have the milk on hand as it with thicken quickly and if you leave it to sort the milk out it will burn. Keep this on a medium heat while you start adding milk and mixing it together before adding more, do this slowly to reduce lumps. When all the milk has been added you will need to keep mixing it with the whisk until it gets a bit thicker, you may have to reduce the heat if it starts bubbling a lot. After it thickens, season salt and pepper and then add in a sprinkle of ground nutmeg for flavour.
Boil some water in a pan and add in some olive oil and a pinch of salt, then take the lasagne sheets and boil them for 5 minutes, i know this point may seem pointless, but it reduces the overall cooking time so is worth doing. After boiling them, take them out and put them in another pot with cold water to cool them down, take them out and dry them. It’s now ready to put together.
You can either wait for the bolognese sauce to cook fully or add it now, it doesn’t matter as it will finish off cooking in the oven anyway, at this point it may be a good idea to preheat the oven, 240c is a good temperature i find for most ovens. To put together the lasagne, first take the container you are going to use and rub it over with some butter or something similar to stop it all from sticking. Then we need to take the sauces and Mozzarella, split the Bechamel into 5 servings, the Bolognese into 3 servings, and the Mozzarella into 4 servings. Then put down a small layer of Bechamel Sauce and then put one sheet on top of this. Then add another layer of Bechamel Sauce, followed by a layer of bolognese, and then sprinkle with one of the services of Mozzarella and then finish with another sheet of lasagne. Do this a total of 3 times, so that you have Bechamel on the bottom with the sheet on top, then one layer of Bechamel, Bolognese and Mozzarella, then another, and then another. After this you should be left with a blank sheet of pasta, one serving of Bechamel Sauce and one serving of Mozzarella. On this final layer use up the rest of the Bechamel, and then add the Mozzarella on top. Put the finished Lasagne into the oven at the said temperature for around 15 minutes (check after 12 to be safe) or until the cheese has gone golden brown on top.