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MUM'S LASAGNE

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Serves: 6

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What does this mean?

It dispenses with the usual sinews of béchamel sauce etc. Really finely cooked meat, simmering and cooking with a fine attention to detail. All the brands mentioned for sauces, lasagne etc are mid rage to premium brands in Australia

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Ingredients

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  • 1 large onion
  • 600 grams minced beef
  • beef stock
  • 500 grams Bolognese sauce (Ragguletto's)
  • 140 grams tomato paste (Leggo's)
  • Tabasco
  • oregano
  • fresh basil
  • pepper
  • lasagne sheets (Latina's)
  • 500 grams mozzarella

Method

  1. Dice onion and pan fry till glassy. Add meat and cook till brown, whilst adding beef stock. Combine all ingredients in the pan, thoroughly integrating onion with meat. Reduce as much residue as possible on the pan i.e.. High heat to reduce excess water.
  2. Heats large pot and transfer contents of pan. Maintain a medium heat. Add in entire Leggo’s Tomato Paste, using water to extract any remaining contents Add in Raguletto’s Bolognese, approximately 400-450gms. Please keep remainder. Add in Tabasco, Oregano, Basil and Pepper to liking. Stir thoroughly combining all ingredients.
  3. Turn heat to a simmer and add lid to pot. Stir every 15 mins for an hour, adding water if necessary.
  4. Take a lasagne dish, and apply non-stick spray. Add meat mixture and two sheets of lasagne (foundation of lasagne). Using the back of your hands expel as much air out of the lasagne.
  5. Add beef, cheese and lasagne (repeat expel air). Repeat one more time. Add about 200mls of water to Ragulleto’s Bolognese Sauce (the remainder), together with basil and oregano. Shake until all mixed.
  6. Place this new sauce on top of the final layer of lasagne, covering it with cheese. Pre heat oven to 180 degrees. Place Lasagne in an oven on a high fan setting for approximately 30mins to 45 mins. Take out of oven, let cool and serve..

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