Kids in the kitchen: absolutely awesome lasagne

I asked the youngest what she wanted to do after school today and she said “Make lasagne!”

I was a little flummoxed. Really? That’s what an 8-year-old wants to do with her free time? But she was insistent.

So we made lasagne, while the eldest sat at the dining table sketching and colouring her entry in a school competition.

The lasagne was bloody excellent. But was Husband-unfriendly, due to the use of pork mince. So the youngest wants to make two dishes of it next time, using beef mince, so she can take one dish to Dad’s house for dinner.

Here’s the recipe, just in case you missed it the first time I blogged it …

RECIPE: Lasagne

lasagne (1)

  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • olive oil
  • 1kg pork & veal mince
  • 600ml passata
  • 2 tablespoons tomato paste
  • 1 stick of celery, roughly chopped
  • 2 carrots, roughly chopped
  • 2 zucchinis, roughly chopped
  • handful of fresh herbs of choice
  • 4 Latina fresh lasagne sheets (slice one into three long strips)
  • 2 cups of grated cheese (mix of mozzarella and parmesan)

BECHAMEL SAUCE

  • 500ml milk
  • 60ml butter
  • 2 tablespoons cornflour

Method: Preheat oven to 180C.

Make the bolognaise sauce: Heat a couple of tablespoons of olive oil in a deep pan and gently fry onion and garlic until soft. Add mince, breaking up with a wooden spoon until browned. Place carrot, celery and zucchini in food processor with a generous slug of passata. Zizz until they are pureed. Add remaining passata and tomato paste. Add herbs as desired. Simmer for an hour or two.

Make the bechamel sauce: bring the butter and milk to a simmer in a small saucepan. Mix cornflour with a little water then add to milk mixture. Simmer until thickened then remove from heat.

Assemble lasagne: Cover the base of a deep, rectangular casserole dish with a thin layer of bolognaise sauce. Use 1 & 1/3 of the lasagne sheets to cover the bolognaise. Add another layer of bolognaise, a thin layer of bechamel and sprinkle with cheese. Repeat twice, ending with a layer of bechamel and cheese.

Bake in oven for 30-40 minutes until top is golden and bubbling. Serve with salad.

Song of the night: Bananarama “Robert De Niro’s waiting [talking Italian]”

 

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