Lasagne

I’ve been making lasagne since before I could walk, and I’ve learned a thing or two since then. In this vid I make an ocean of lasagne because it freezes so well and I can defrost it for weeks to come. Mmmmmmmmm….. Lasagne……

Ingredients

Makes a humungous lasagna – about 16 portions

1 kg (35 oz) of minced beef
Many sheets of lasagne
2 tins (400 g, 28 oz) chopped tomatoes
4 onions, finely chopped
8 sticks of celery, finely chopped
300 g (10 oz) halal sausage or smoked meat
300 ml (10 fl oz) of red wine (alcohol-free)
2 stock cubes
4 garlic cloves, chopped
4 tbsp tomato paste
2 tbsp flour
4 tbsp oregano
1 tsp nutmeg

6 tbsp olive oil
80 g (3 oz) butter
Salt
Pepper
Worcestershire sauce
Grated parmesan cheese

For the sauce
1 litre of milk
500 g (16 oz) of a flavoursome cheese, grated
80 g (3 oz) butter
80 g (3 oz)plain flour

Method

1	Melt the butter and olive oil in a very large pan. Add in the onions, celery and smoked meat and fry with stirring for 5 minutes to soften the onions.
2	Add in the minced meat and garlic and fry until the meat is browned.
3	Add in the flour and tomato paste and cook on a medium heat for 2 minutes.
4	Dissolve the stock cubes in 300 ml of water and add to the pan together with the tomatoes and the wine.
5	Bring to the boil and add in the oregano and nutmeg. Season with salt and pepper. Add in a few dollops of Worcestershire sauce. Cover and simmer for 45 minutes.
6	Prepare the sauce: Melt the butter in a pan and stir in the flour. Continue cooking with stirring for 2 minutes.
7	Add the milk a little at a time and beat with a whisk.
8	Once all the milk is added bring the sauce to the boil, turn off the heat and stir in the cheese. Season with pepper.
9	Construct your lasagne in a lasagne dish by creating layers of meat sauce, lasagne sheets and cheese sauce.
10	Sprinkle the final cheese layer with parmesan and bake in the oven at 160°C for 35 minutes. Allow to cool for about 10 minutes before serving.

Titli’s Tips

I use lasagne that requires no pre-cooking because it is a time-saver. Be patient when making the sauce and be sure to use a whisk when you are adding the milk. You are more likely to make a lump-free sauce this way.

If you don’t want to use wine, use the equivalent volume of stock or water.

Lasagne freezes very well, so I tend to make it in bulk. Lasagna IS my comfort food