Layer up!
“ Use Woolies’ ready-cut butternut to save time”
THE OG LASAGNE
Serves 4 to 6 A LITTLE EFFORT GREAT VALUE Preparation: 20 minutes Cooking: 50 minutes
olive oil 4 T
free-range lean beef mince 250 g
pork mince 250 g
onion 1, finely chopped
garlic 3 cloves, crushed
thyme 4 sprigs, chopped
celery 3 sticks, finely chopped
carrots 2, finely chopped
tomato paste 4 T
tomatoes 1 x 400 g can
beef stock 1 cup
sundried tomatoes 440 g
lasagne sheets 150 g
butter 2 T
sea salt and freshly ground black
pepper, to taste
mozzarella 100 g, grated
“ Use firm grated mozzarella or torn buffalo mozzarella”
For the cheese sauce:
flour 3 T
butter 4 T
cream 1 cup, warmed
full-cream milk ½ cup, warmed
Parmesan 50 g, grated
salt, to taste
white pepper, to taste
Preheat the oven to 200°C. In the same pan, fry the onion over a medium heat until pale golden, then add the garlic, thyme, celery and carrots. Cook until soft, about 15–20 minutes. Add the tomato paste and cook for 5 minutes, then add the canned tomatoes, stock and sundried tomatoes and reduce for 15 minutes. Meanwhile, precook the lasagne sheets in salted boiling water for approximately 3 minutes each. Return the mince to the pan, add the butter and seasoning and simmer for 10 minutes. To make the cheese sauce, combine the flour and the butter in a medium saucepan and cook until bubbling and slightly caramelised. Add the cream and milk and whisk to combine. Cook until thickened. Remove from the heat and stir in the Parmesan and seasoning. To assemble, layer the ingredients in an ovenproof dish starting with a layer of mince, then the cheese sauce, then the lasagne sheets. Make the top layer quite messy with exposed pasta to guarantee crispy pieces. Cover with mozzarella and bake for 15–20 minutes.
