Dad’s Lasagna
Matt
April 17, 2020
Who doesn’t love Lasagna? This recipe is loosely based on dad’s classic…. I say loosely because his recipe changes every time he makes it.
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Ingredients
Adjust Servings
| 400g beef mince | |
| 400g pork mince | |
| 1pinch salt | |
| 1pinch pepper | |
| 2tbsp olive oil | |
| 1 onion - diced | |
| 2 garlic cloves - crushed | |
| 2tbsp tomato paste | |
| 1jar tomato passata | |
| 1bunch fresh basil and parsley - roughly chopped | |
| 1packet lasagna sheets (or make your own) | |
| 1cup crushed tomoato | |
| 50g parmesan cheese |
For the White Sauce
| 1l milk | |
| 1/2 onion - diced | |
| 2sprigs fresh parsley | |
| 2 bay leaves | |
| 5 peppercorns | |
| 50g butter | |
| 50g flour |
Directions
1.
Place a large frying pan over medium heat. Add the oil, onion and cook slowly for about 4-5 minutes until onions soften.
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2.
Add the garlic and cook for a further 2-3 minutes.
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3.
Add the mince, salt and pepper and brown for about 5 minutes.
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4.
Add the wine and allow to evaporate until there is non left. Make a well in the centre of the mince and add the tomato paste. Cook for 2 minutes and then mix through the mince.
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5.
Add the tomato pasata and reduce to a simmer. Allow to cook for at least 45 minutes.
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6.
To make the white sauce, combine milk, onion, parsley, bay leaves and peppercorns into a saucepan and heat slowly. Once milk is heated, in a different saucepan, melt the butter then add the lour and mix together.
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7.
Once butter and lour are mixed, strain the milk and slowly add to the lour and butter. Whisk until the sauce starts to thicken, about 5 minutes. Remove and set aside to cool.
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8.
Preheat oven to 180’c. Spray a baking dish with oil.
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9.
Assemble lasagna in layers starting with pasta sheets, meat sauce, white sauce, pasta sheets and continue until you reach desired height. Make the final layer the crushed tomato’s and cover the top with parmesan cheese.
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10.
Bake for 25-30 minutes or until golden.
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