|All produce except mince purchased from V&R Fruit and Vegetable Market|
- 1 medium onion
- 2 cloves of garlic
- 2 shallots
- 2 zucchinis
- 4 fresh tomatoes
- olive oil
- 2 heaped teaspoons dried oregano
- 500g good-quality minced beef, pork, or (even better!) a mixture of the two
- 2 x 400g tins of chopped tomatoes
- Sea salt and freshly ground black pepper
- Small bunch of fresh basil
- 100g Parmesan cheese
- 100g tasty cheese
- 100g mozzarella cheese
- 1 tablespoon sweet smoked paprika
- 2 tablespoons of Worcestershire sauce
- 1 cup red or white wine
- 1 Pouch (500ml) Moredough Premium Veal Stock
- 50 gsm Pronto E Fresco Semi Dried Tomatoes
- 1L (4 cups) milk
- 1 brown onion, halved, coarsely chopped
- 8 fresh parsley stalks
- 8 whole black peppercorns
- 4 whole cloves
- 2 bay leaves
- 60g butter
- 50g (1/3 cup) plain flour
- 50g finely grated Parmesan
- Pinch ground nutmeg
- Salt & ground white pepper
METHOD (Meat sauce)
Peel and finely chop the onion, garlic, carrots and zucchinis
Place a large pan on a medium to high heat
Add 2 lugs of olive oil, and a tablespoon of butter
Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured.
Add the oregano
Stir in the minced meat breaking it up with your spoon and brown.
Add the tinned tomatoes.
Add the veal stock
Stir in a good pinch of salt and pepper, paprika &
Worcestershire sauce & wine.
Pick the basil leaves and set aside for later
Finely chop the basil stalks and stir into the pan.
Bring to the boil
Turn the heat down and simmer with a lid on and slightly askew for 1 hour, stirring every now and again.
Take the lid off and cook for another 30 minutes, stirring occasionally.
Keep an eye on the sauce as it cooks, and if you think it’s starting to dry out, add a splash of water Remove the sauce from the heat.
METHOD (Cheese sauce)
Combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat.
Remove from heat and set aside for 15 minutes to infuse.
Strain the milk mixture through a fine sieve into a large jug.
Melt the butter in a large saucepan over medium-high heat until foaming.
Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan.
Remove from heat.
Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth.
Gradually add the remaining milk, whisking until smooth and combined.
Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon.
Remove from heat.
Add the Parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
Preheat oven to 180°C.
Spread one-quarter of the cheese sauce over the base of the prepared dish.
Arrange 1 lasagne sheet over the sauce.
I ike to put some semi dried tomatoes between the layers for something different.
Top with one-third of the mince mixture and one-third of the remaining cheese sauce.
Continue layering with the remaining lasagne sheets, mince mixture and cheese, finishing with a layer of cheese. Sprinkle with mozzarella.
Place on a baking tray.
Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling.
Remove from oven and set aside for 10 minutes to set.
I have never seen Veal Stock - will a Beef Stock be an okay substitute??ReplyDelete
Go for chicken, I know it sounds weird but the sauce turns out better.
With beef it ends up super rich. Up to you really. (I use chicken or veal.)