This is a really hard recipe for me to share, mainly because every time I cook it, it is different despite using the same base ingredients. I never measure anything, its all done by eyeballing and adding extra liquid if required. My mum taught me to make lasagne and thank god she did. I've never met anyone who didn't like a good lasagne, do such people even exist? So here is how I do it anyway. Eb x
- 1kg Beef mince
- 500g Pork mince
- 1 large brown onion
- 2 garlic cloves
- 1 stalk of celery
- 2 carrots chopped
- 4 bacon rashers - diced
- 1 tin tomato puree
- 1 large jar of passata (or 2 400g tins of tomatoes)
- 80g tomato paste
- 1 cube beef stock
- Worcestershire sauce (optional)
- 4 bay leaves
- 2 packs of fresh lasagne sheets
- 1 qty of EDC béchamel (cheese) sauce (note I always add extra cheese plus parmesan)
Add oil to a large pot and put on a high heat. Place onion and garlic in bowl and chop on Speed 6 for 3 seconds. Add to pot and start frying off.
Add celery to bowl and chop on Speed 5 for 3 seconds. Add to pot along with bacon. Add minces and brown.
Add carrots to bowl and blitz on Speed 7 for 5-10 seconds until almost pureed. Add to pot along with tomato puree, passata, paste, stock cube and herbs. Add a good splash of Worcestershire sauce if using.
Add water until mince is covered. You can add more tomatoes depending on how rich you like it. Leave on stove top on a simmer for a few hours to let the flavours develop. You need to have enough liquid in the end to soften and cook the pasta but not so much that it is sloppy and watery.
In a deep baking tray, spread a small amount of meat sauce on the bottom then start your layers. You can add some cheese sauce along with the meat in the layers if you wish (depending on how cheesy you want it). Finish with a layer of cheese sauce and grated cheese on top.
Lasagne is great if made a day in advance, leave it in the fridge then bake. This gives the pasta time to soften. Otherwise I bake mine on a low temp (approx. 100deg) for about an hour then up the temp to 180deg to crisp up the cheese.