Snap, Sizzle & Cook

Sharing my love of food

Lasagne

I have been making Lasagne since the age of about 16.  On reflection, this must be how my love of Italian food developed.  Almost 30 years on and I’m still making that same old Lasagne dish which I might add, no-one taught me.  When I was growing up, we had an Italian neighbour, Carlos who often brought over foiled oven dishes full of this creamy, savoury goodness.  I would sit in my room and dissect forkfuls of this Lasagne to find out what the key ingredients were and how the dish was put together. The smell, taste and texture of Carlo’s dish were heavenly and I was adamant to replicate it or make even better.   Whether or not my first attempt was tasty or if my parents were just being polite I can’t say but my family today thinks it’s too delicious for words.

Lasagne is an Italian dish made from wide sheets of pasta and layered with mince and cheese sauce.  The two most important aspects of this dish, is to make the mince beautiful and the cheese sauce rich and creamy.
For the Mince:
50g real butter
1 onion chopped
1 clove of garlic
1 tsp. cumin
1 tsp. coriander
1 Tbsp. sugar (granulated)
2 Tbsp. chutney
125ml water
500g beef mince
1 tin tomato pieces or use 3 fresh tomatoes (skins removed and chopped)
1 tin tomato paste
Handful of fresh basil chopped
Method: Sauté onion and garlic till onion is transparent.  Add all the spices including sugar and chutney.  Add the water and simmer on low till all combined.  Add the mince and tomatoes and let it simmer for 10 minutes before adding the paste.  Allow to simmer on low heat for about 30 minutes.  Add chopped basil and set aside.
For the Cheese Sauce:
100g real butter
75g flour or 50g of cornflour
500ml full cream milk
1.5 cups of cheddar cheese
Seasoning
Method:  melt butter in heavy based saucepan.  Remove from heat and add flour.   Use a small hand whisk to combine and ensure no lumps.   Add milk – small amounts at a time and whisk well after each addition.  You should have a smooth consistency without any lumps.  Add cheese and stir till melted.  Season.

In a large casserole dish layer the bottom with mince.  The second layer is lasagne sheets, followed by a third layer of cheese sauce.  Follow these layering steps till you are almost at the top of the casserole dish.  Last layer should be mince.  Sprinkle with cheese and grill in the oven till the cheese is golden brown and fabulous.  Enjoy with salad and garlic bread.

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One thought on “Lasagne

  1. Pingback: Lasagne with pistacchio cream – Lasagne al pistacchio | Chocolate Spoon & The Camera

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