Lasagna

In continuation from my bolognese blog post comes lasagna! Although I love lasagna now, growing up it was one of the last things I would ever order.  I think after having too many microwave lasagna meals I got put off.  There was always far too much of that gooey, tasteless white sauce and the sheets of pasta would just slip across the plate.  There was also far too little of the meaty filling for my liking.  To top it off, there was always a layer of oil from the yellow cheesy topping.  Not so appetising! IMG_2510 One day I decided to construct my own lasagna and I was surprised by the awesomeness of the dish! Since that first attempt I have tweaked with the recipe progressing from shop bought lasagna sheets to making my own and ready-made béchamel to adding my homemade version.  Over the years it has become tastier and tastier and a few people have told its the best lasagna they have ever tasted (Going to claim that!).IMG_2523 It’s definitely not the sloppy, tasteless and boring microwave stuff from school days.  Now, it comes out the oven all bubbly on top, with a few crispy pasta bits on the side and when you cut out your piece you see the lovely layers of pasta with the mouthwatering bolognese between.  Its making me drool just typing this! IMG_2526 I like a lot of bolognese between my pasta layers and very little béchamel so I usually have only 3 layers of pasta but feel free to have as many or as little layers are you please.  It is really up to you!  Lately I have been making spinach pasta for my lasagna which adds an extra dimension of tastiness but don’t feel like you have to go make you own spinach pasta or even pasta for that matter.  Shop bought lasagna sheets work just as well. IMG_2518 *I want to apologise for the quality of the photos, I was away and my camera died and I forgot my charger so had to use my phone and they didn’t come out that great. Lasagna

Serves 8

  • 750g bolognese (I used about 3/4 of the bolognese (+-750 grams) I made in the previous recipe, it depends on how deep and big your dish)
  • 6-8 pasta sheets (shop bought – follow the instructions on the box before assembling)) or 150g fresh pasta
  • Parmesan, grated to sprinkle over the top

Béchamel (double the recipe of you want more)

  • 2 Tbsp butter
  • 2 heaped Tbsp flour
  • 1 cup milk
  • 1 tsp nutmeg
  • 30g parmesan, grate

To make the béchamel

  1. Melt the butter in a saucepan on low then at the flour and stiff until mixed
  2. Slowly at the milk, whisking until thickened
  3. Add the parmesan and nutmeg and combine

To Assemble:

  1. Preheat the oven to 180 C
  2. Add a layer of bolognese (as thick or thin as you like), followed by a layer of pasta and a layer of béchamel to a deep rectangular oven proof dish (mine is approximately 22cm by 12 cm)
  3. Repeat until you have reached to top of your dish, finished with the pasta, a layer of béchamel then sprinkle the parmesan over the top
  4. Bake in the oven for 20-25 minutes or until the top is browned and bubbling.
  5. Cut in 8 squares and serve with a side salad and crusty bread

Screen Shot 2014-11-26 at 3.19.58 PM

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