Mangia: Lasagna.

This past week we've been back in the kitchen cooking lots and it's been so much fun. It's probably not accurate to say that we've been back in the kitchen, since we are in there everyday making dinner and preparing lunches for work the next day, however, we say it because we mean back together cooking our Nanna and Grandad's recipes that take more time, thought and include way more dancing.

Take today's recipe. It has been ages since we made a Lasagna, let alone a Lasagna completely from scratch, which was actually a happy accident. I'd (Kelly) mentioned to my husband that I wanted to make him Lasagna before he embarked on a few weeks on the road. Then when it came to making it I realized that the pasta sheets I had in the cupboard went off in 2017 - I don't think it's been that long since we made it, but there we go. Lucy and I thought 'What would Grandad do?' and the answer was obvious: he'd make them himself, so we did and they were delicious.

We're just going to share our Lasagna recipe with you today, since our Zia Giuseppina is over from Italy and we've left it a little last minute to write this post and we have to dash, but if you want the pasta sheet recipe too, let us know in the comments and we can do that for you soon.

What you need: This made 2 dishes, one round small one and one long rectangle one. (Very specific :p) 

Pasta sheets (Homemade or shop bought)
1 egg

750g minced meat
2 tins plum tomatoes
Olive oil
Salt and Pepper (Plus oxo cube or dialbrodo)
3 - 4 basil leaves
1 clove of garlic

1 pint of milk
3 tbsp flour
3 tbsp butter

What to do:

We started by making our sauces. So for the white sauce, place a medium size pan on a medium heat and add to it the butter and flour. Whisk it together until you get a roux then add the pint of milk.

Keep whisking and add salt and pepper to taste as you go. It's ready when it thickens up and will coat the back of a spoon.

Leave it to one side giving it a whisk occasionally as it will start to clump together.

In a separate pan. heat a drop of olive oil and garlic - best smell ever.

Add the meat to the pan and let it cook until it's all brown.

In a blender, blend together the two tins of tomatoes and then add them to the pan.

Season with salt, pepper and some vegetable stock powder. (We live by Dialbrodo, but it's an Italian make that our Auntie's send over.)

Throw in some parsley too.

Once the sauce has come to a boil, you can then add the basil leaves and leave it to simmer while you cook the pasta sheets.

Cook pasta sheets as instructed on packet, or if homemade when they float to the top or try a nibble to check.

Once all of your Lasagna components are cooked, you can put them together.

We start with a layer of both meat and white sauce, then pasta sheets, then sauce but add a drizzle of egg between each layer. This was a Grandad thing and makes a yummy difference. We made it once without it and Jen could tell!!

When you've filled your dishes and are ready to eat, cook the Lasagna for 30 - 40 minutes at 180 degrees until nice and crispy round the edges. This is our personal preference. We love that little crisp!

Buon Appetito!

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