Lasagne - the quintessential Italian comfort me
Layers of pasta sheets, snuggled between Bechamel sauce (white sauce), cheese (traditionally parmesan) and ragu (a meat based tomato sauce)
I'd make the recipe and distribute them between two smaller pyrexes. I'd freeze one (after layering, before baking) and save it for month-end when I'd be late from work. This recipe is reminiscent of an Italian home, welcoming and abundant. It serves a large crowd. (around 8 adults). Perfect as leftovers/lunch-on-the-go
Recipe
Ragu (meat based marinara sauce)
750g chicken fillets cut into cubes
OR
750g lean beef mince
1 onion (preferably red onion). 2tsp minced garlic
2 tsp chilli flakes
OR
Ground green chilli to taste
1 tsp white pepper
1.5 tsp rough salt
4 whole tomatoes (boiled and liquidised)
1/2 tin tomato puree
2.5 or 3 cups of mixed veggies (boiled for a few minutes). 1 green pepper diced
Bechamel sauce
3 or 4 cups. (depends on how saucy you prefer) (I prepare 4 cups)
4 heaped tbl all purpose flour
4 tbl butter
4 cups of milk
2 tsp fine salt
1 tsp white pepper powder
Method
Ragu
Saute sliced/diced/processed onions until translucent
Add garlic. Add meat. Add chilli chilli and 1 tsp salt rough salt. Toss. Cook until meat is done
Add veggies. Cook until the water has dried
Add tomatoes and puree. Add 1/2 tsp rough salt
Simmer until some of the water has evaporated and the tomatoes have cooked. (sauce should still be quite moist, although not runny). Adjust for salt
Bechamel
Braise flour and butter for a bit
Add milk a little at a time, whisking all along
As the sauce thicken, continue to process of adding milk in small quantities, whisking all along
Grown so accustomed to this process. It prevents scorching and it's gets done so much quicker
Season with salt and pepper. (green chilli is optional)
Layer process
Bechamel /Lasagne (uncooked) /Ragu / (parmesan or cheese of choice -optional) /Bechamel /lasagne Etc
I manage 4 layers
Always end with Bechamel, ensure that your last layer of pasta sheet is well covered. (it may now be frozen for later use in a freezer)
Cover with a foil. Bake in a preheated oven at 170C for 40 min. (follow your lasagne package instruction)
Remove foil. If your sauce is a little runny, place it back for another 10min
Remove. Scatter with cheese of choice and dried origanum. (preferably sharp cheddar, mozzarella)
Grill in oven until cheese melts and slightly browns
Allow to rest for 10-15min before serving. This allows the lasagne layers to bind together
Dust with parmesan before serving(optional)