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Lasagne

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Lasagne pie for 4-6, i put it on my blog once and it got rave reviews so I thought I'd share it here.

Lasagne pie for 4-6, i put it on my blog once and it got rave reviews so I thought I'd share it here.

Ingredients

Serves: 4-6

Metric Cups

For the Meat Sauce

  • 500 grams minced beef
  • 200 grams chopped tomatoes
  • 1 tablespoon tomato puree
  • 300 millilitres beef stock
  • 1 large onion (finely chopped)
  • 1 stick celery (chopped)
  • 2 cloves garlic
  • 30 millilitres sunflower oil
  • ½ teaspoon ground cinnamon
  • 1 teaspoon mustard seeds
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh parsley
  • 125 millilitres dry white wine
  • 1 pinch of freshly ground pepper
  • 1 pinch of salt

For the Lasagne

  • 300 millilitres white sauce
  • 6 lasagne sheets
  • 55 grams grated parmesan (to finish)

For the Meat Sauce

  • 18 ounces ground beef
  • 7 ounces diced tomatoes
  • 1 tablespoon tomato puree
  • 10½ fluid ounce beef broth
  • 1 large onion (finely chopped)
  • 1 stick celery (chopped)
  • 2 cloves garlic
  • 1 fluid ounce vegetable oil
  • ½ teaspoon ground cinnamon
  • 1 teaspoon mustard seeds
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh parsley
  • 4⅖ fluid ounce dry white wine
  • 1 pinch of freshly ground pepper
  • 1 pinch of salt

For the Lasagne

  • 10½ fluid ounce white sauce
  • 6 lasagne sheets
  • 2 ounces grated parmesan (to finish)

Method

Lasagne is a community recipe submitted by Relly Fizzkitten and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil for about 30 secs, fry the mince - if you have a small pan, do a bit at a time and drain the cooked bits and stick it over/in/around a bowl or plate. Then throw it all together and leave it on a low heat while ... In a separate pan (I never said you couldn't get your friends to wash up after),
  • add the onion and celery and a touch more oil and fry for about 10 mins on a low heat until the onion is soft but not going too brown. Add the garlic and cinnamon and mix them in for about 2 mins.
  • Transfer into the bigger pan with the mince. Then next is the tomato puree, herbs, mustard seeds, tomatoes, stock and 125ml of white wine (that's a small glass - don't be tempted to flood it, the alcohol cooks off and you'll be left with a bitter brown puddle in 30 mins. Far better to have the cook sample a glass of wine while cooking anyway). Bring all this to the boil, then let it simmer for about 30 mins. Stir it frequently to make sure it doesn't stick.
  • Preheat the oven to about 190 degrees C, or gas mark 5. After 30 mins, skim off any floating fat and then boil it rapidly to reduce a lot more of the liquid (but not so its dry - its still meant to be meat sauce!).
  • While its doing this make up your white sauce. Season with salt and pepper. When the sauce is ready pick an ovenproof pie/casserole dish, spoon some of the meat on to the bottom, follow by the lasagne, and then the white sauce - either do one large layer (if you have a wide as opposed to deep casserole dish) or several smaller layers 2 strips of pasta wide. (I've seen different recipes that finish with 'always have (insert layer of choice) as your last layer'. Me, I don't think it matters. I usually end up with the white sauce layer and then sprinkle the cheese on top. So far, touch wood, no-one has ever refused to dine at my table because I picked the wrong layer to finish it on.)
  • Once you've used all of the above and got your cheese on top, bake it in the oven for 25-30 mins (less if you have a fan-assisted) or basically when its hot enough to strip your skin in the middle (no, this isn't a recommended method of temp testing) and the top is nicely browned and crispy. That's browned and crispy, not burnt to a crisp as is my usual method :/
  • Heat the oil for about 30 secs, fry the mince - if you have a small pan, do a bit at a time and drain the cooked bits and stick it over/in/around a bowl or plate. Then throw it all together and leave it on a low heat while ... In a separate pan (I never said you couldn't get your friends to wash up after),
  • add the onion and celery and a touch more oil and fry for about 10 mins on a low heat until the onion is soft but not going too brown. Add the garlic and cinnamon and mix them in for about 2 mins.
  • Transfer into the bigger pan with the mince. Then next is the tomato puree, herbs, mustard seeds, tomatoes, stock and 125ml of white wine (that's a small glass - don't be tempted to flood it, the alcohol cooks off and you'll be left with a bitter brown puddle in 30 mins. Far better to have the cook sample a glass of wine while cooking anyway). Bring all this to the boil, then let it simmer for about 30 mins. Stir it frequently to make sure it doesn't stick.
  • Preheat the oven to about 190 degrees C, or gas mark 5. After 30 mins, skim off any floating fat and then boil it rapidly to reduce a lot more of the liquid (but not so its dry - its still meant to be meat sauce!).
  • While its doing this make up your white sauce. Season with salt and pepper. When the sauce is ready pick an ovenproof pie/casserole dish, spoon some of the meat on to the bottom, follow by the lasagne, and then the white sauce - either do one large layer (if you have a wide as opposed to deep casserole dish) or several smaller layers 2 strips of pasta wide. (I've seen different recipes that finish with 'always have (insert layer of choice) as your last layer'. Me, I don't think it matters. I usually end up with the white sauce layer and then sprinkle the cheese on top. So far, touch wood, no-one has ever refused to dine at my table because I picked the wrong layer to finish it on.)
  • Once you've used all of the above and got your cheese on top, bake it in the oven for 25-30 mins (less if you have a fan-assisted) or basically when its hot enough to strip your skin in the middle (no, this isn't a recommended method of temp testing) and the top is nicely browned and crispy. That's browned and crispy, not burnt to a crisp as is my usual method :/
  • Additional Information

    *FACT: I once got a 10/10 in home ec from my white sauce, my one and only show of prowess in that subject while still at school. I remember making potato pittas and promptly dropping them after taking them out of the oven. I still took them home and made my family eat them though. That was in the days i was scared of burning jacket potatoes in the microwave, so i did them on low for 5 mins. The old battleaxe who taught me nearly lost her hairpins.

    *FACT: I once got a 10/10 in home ec from my white sauce, my one and only show of prowess in that subject while still at school. I remember making potato pittas and promptly dropping them after taking them out of the oven. I still took them home and made my family eat them though. That was in the days i was scared of burning jacket potatoes in the microwave, so i did them on low for 5 mins. The old battleaxe who taught me nearly lost her hairpins.

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