Lasagna

This lasagna recipe is award winning (ok the award might just be pasta champion from my friends "pasta off" but still). There is something so homely about a lasagna, like a warm hug. I make mine dairy free because i'm very much intolerant. It can also easily be made vegan, by using a meat subsitute. My personal favourite being Holland & Barratts Protein Mince. Also for the bechemel there are so many different cheeses to choose from now the Applewood Smoky Cheese is *chefs kiss*, but its up to you! Substitute as you wish.

I spent weeks perfecting my lasagna and I am quite pleased with it, but as always let me know what you think! I personally find it best to start it in the morning, I then leave to simmer throughout the day, before assembling and cooking before dinner time. I actually find doing it this way makes it a whole lot less daunting. You could wake up a bit early chuck it in the slow cooker then by time you get home its ready to assemble.

As with all my recipes the quantities of ingredients are a guideline - the best way is to taste test as you go along. Key thing to remember is you can always add but its a lot harder to take away! Trust me, I once had a chilli that tasted like hot chocolate because of how much I decided to chuck in.

Ingredients

  • 1 table spoon of Garlic
  • 1 Large Onion
  • 3 Sticks of Celery
  • 5 Carrots
  • 2 Cans Chopped Tomatoes
  • Tablespoon of Tomato Puree
  • 500g your choice of Mince/Mince Substitute
  • 200g your choice of cheese
  • 300ml Milk
  • 3 tablespoons of Butter
  • 3 tablespoons of all purpose flour
  • Ideally 20ish fresh pasta sheets
  • Salt
  • Pepper
  • Oregano
  • Basil (ideally fresh and dried)
  • Tarragon
  • Teaspoon of Nutmeg
  • Honey
  • Worcestershire Sauce
  • Beef stock (or veggie)
  • 2 glasses Red wine (One for you and one for the Lasagna 18+ please)
  • Large Saucepan and a Dish

    • Method

    1. If using beef mince: put this in a hot pan to sear. Once this is seared remove the mince whilst keeping the fat in the pan. For a vegan version heat up some dairy free butter in your pan instead
    2. Add in some finely diced garlic, onion, celery and carrot. That fancy italian style way. Give it a nice stir and allow to sizzle for a while, until fraguent and onions are clear and turn the heat to low.
    3. I like to add seasoning at this point as well as later on so: chuck in Salt and Pepper along with a tablespoon each of: Oregano, Basil and Tarragon. Mix and cook for a further 5 minutes.
    4. Add in a tablespoon of tomato puree and your chopped tomatoes. You can also either re-add your mince or add in your vegan mince at this point.
    5. Stir and add in a tablespoon of honey,two tablespoons of Worcestershire sauce, a small glass of red wine and 250ml of stock.
    6. You're now going to let this simmer for as long as you can really, on a low heat, making sure to give a stir every now and then, as well as add extra seasoning.
    7. Pre-heat your oven to 180 degrees
    8. When you're nearly ready to assemble start your bechemel. Melt two tablespoons of butter in a saucepan, then add in your flour, stir this into a paste. Then slowly add your milk, I like to use oat milk. Once you get your bechemel just slighlty runnier than you would like it (making sure is smooth by stirring a LOT) Then add in 2/3 of your grated cheese and nutmeg.
    9. Once the cheese is nicely melted and you're happy with the taste of your bechemel (I sometimes like to add a dash of paprika if you have it.) You can now assemble. The key part here is that you don't want undercooked pasta sheets so try to use fresh ones that are covered in plenty of liquid. If you are using dry pre boil them first.
    10. To layer in our tin we are going to start with a thin layer of bolognese then your order will be :1)pasta 2)bolognese 3) cheese sauce 4) basil leaves 5) pasta sheets and repeat.
    11. Once you are reaching the top of the tin and are done, add the rest of your grated cheese and stick in the oven for 20-30 mins, or until golden. Let rest for 10 minutes, then enjoy!!