12 Jul Lasagne! Lasagne! Lasagne!
Ingredients
Bolognaise
- Willow Creek jalapeno flavoured olive oil and butter for frying
- 1 kg Lean beef mince
- 4 large onions, peeled and chopped
- 6 Garlic cloves, peeled and minced
- 2 sachets (100g) Rhodes quality tomato paste
- 15 ml Hinds Mixed herbs
- 3 tins Rhodes quality peeled and chopped tomatoes
- 1 tin Rhodes quality tomato puree
- 250 ml Prepared chicken or beef stock
- Salt, pepper and sugar to taste
White sauce
- 2 liter Full cream milk
- 1 Onion, peeled and cut into quarters
- 4 Bay leaves
- 4 cloves
- 250 g Butter
- 200 g SASKO cake flour
- 10 ml Dijon mustard
- Some freshly grated nutmeg
- Salt and pepper to taste
To Assemble
- 500 g lasagne sheets
- 300 g mature cheddar cheese, finely grated
Instructions
Bolognaise
- Oven Temperature: 180 degrees Celsius
- Heat olive oil and butter in a large pot and fry the minced beef until browned and loose. It shouldn’t be clumpy.
- Add the onions and fry until browned.
- Add the garlic, tomato paste and mixed herbs and fry until fragrant.
- Add the chopped tomatoes, puree and stock and bring to a simmer.
- Add salt, pepper and sugar to taste and let the bolognese simmer until all the liquid has reduced. The whole mix shouldn’t be too dry. Keep aside.
Bechamel sauce
- Place the milk, onion, bay leaves and cloves into a saucepan and bring to the boil.
- Strain and keep the flavoured milk aside.
- Melt the butter in a saucepan and whisk in the flour. Make sure it doesn’t form any lumps.
- Slowly add the milk and whisk until the sauce is starting to thicken.
- Reduce the heat and boil the sauce for 2 minutes to make sure the flour is cooked.
- Add the mustard and nutmeg and season to taste. Keep aside until you assemble your lasagne.
To Assemble
- Using a large oven dish, layer the bolognaise, pasta sheets and bechamel sauce until the dish is about 3/4 full.
- Cover the top with the cheese and bake for 10-15 minutes or until the lasagne is golden brown on top and the pasta sheets are cooked.