So searching the freezer and cupboards I decided on a good old lasagne and my word I couldn't have chosen a better meal - the wind was howling, the rain was lashing down and we all sat inside drinking delicious wine and eating the ultimate comfort food. It is pretty damn simple to make and wonderfully can be made up to the final cooking stage and popped in the fridge for about 24 hours, then as your guests arrive you simply shove it in the oven for 40 minutes giving you time to enjoy your family or friends. The hubbie said it was the best lasagne he had ever eaten and the rest of us dived in for seconds and thirds - I think I've hit on a winner recipe.
Ingredients (serves 4-6)
For the bolognese
3 tbsp olive oil
1 onion, finely chopped
4 fat garlic cloves, finely chopped
3 slices of smoked free range back bacon, chopped
500 g free range lean beef mince
1 tsp finely chopped rosemary
2 bay leaves
3 tsp dried thyme
1 tin plum tomatoes, roughly chopped
1/2 tin water
50 g tomato puree
1/2 glass white/red wine
3 tbsp full fat milk
salt and black pepper
For the white sauce
125 g butter
100 g flour
1.2 litres whole milk
130 g mature cheddar, grated
2 large handfuls finely grated parmesan, or similar
A packet of dried lasagne pasta sheets
Method
1. First make the bolognese. Heat the oil in a large saucepan. Add the onion and garlic and cook over a gentle heat until soft. Add the bacon and cook, stirring for 3 minutes...
...then add the mince and again cook, stirring until turned grey. Add the remaining ingredients, bring to the boil and allow to simmer for 30-40 minutes. Check the seasoning.
2. Now make the white sauce. Melt the butter in a saucepan over a moderate heat. Add the flour and stir with a wooden spoon over the heat for 1 minute. Gradually add the milk, stirring all the while. Bring to the boil then remove from the heat and stir in the cheddar.
3. Assemble. In a largish ovenproof dish (preferably rectangular) spoon a thin layer of the bolognese sauce onto the base (remove the bay leaves as you go)...
...then dollop over a layer of white sauce, then top with a layer of lasagne sheets (breaking them up to fill in the gaps). Continue the layers making sure you end up with a layer of lasagne sheets topped with white sauce (I ended up having a penultimate layer of bolognese sandwiched between lasagne sheets to ensure I ended up with the lasagne sheet-white sauce combo).
4. Top with the parmesan (the more the better) and then pop in the oven for 45 minutes, or until bubbling and golden.
Serve with a salad and ciabatta. So comforting and so very delicious.
Hmm...I wonder if there are any leftovers....
No comments:
Post a Comment