This is a simple, reliable and tasty recipe, that won’t take long to prepare.
I was recently given a pasta machine and ravioli attachment. I have been waiting all week eagerly to play with it. Tonight we rolled out pasta sheets and made a simple lasagna. (I have just tubbed it up and put it in the fridge – otherwise I am not going to stop picking at it!)
Because we used fresh pasta, we cooked each sheet for 30 seconds before putting everything together. I was surprised how much nicer it was to use fresh pasta – the texture and taste was much nicer!
- 140g/5oz plain flour (or preferably Italian ’00’ flour)
- 2 medium eggs: 1 whole and 1 yolk
- Olive oil, for frying
- 200 g minced pork
- 200 g minced beef
- 1 onion, diced
- 2-3 cloves of garlic, finely chopped
- 500 g of tomato passata (or tinned chopped tomatoes of you don’t have any)
- ~ 100 g of roast peppers, diced
- 1-2 tsp. of mixed herbs
- 1-2 tsp. of dried oregano
- 1 stock cube
- salt, if need
- 15 g of butter (1 tbsp.)
- ~350 ml of milk
- 1 bay leaf
- salt pepper
- 1-2 tsp. of grated/powdered parmesan cheese
- grated cheese – e.g. mozzarella, mild cheddar or a combination, to top the lasagna
- If you are using fresh pasta, roll it out and then blanch each sheet for 30 seconds in boiling water – and then transfer to cold water.
- Next, heat a little olive oil in a a sauce pan and fry the meats until they start to brown.
- Add the finely chopped onion and the garlic – and fry until the garlic turns translucent.
- Finally, add the rest of the ingredients – taste and season then leave to gently simmer while you prep the bechamel sauce.
- (Turn on the oven, to 220C/450F/gas mark 8, and allow to preheat while you prep the sauce and layer the lasagna.)
- Melt the butter in a non stick pan and when it has melted stir in the flour.
- Add the bay leaf and about half the milk, constantly stirring; as it thickens keep adding the milk until you have the right consistency – about the same as a slightly thick custard.
- Finally, add some of the meat mixture in the bottom of a oven dish layer with pasta and repeat 3 or 4 times.
- Over the final layer of pasta, spoon over the bechamel sauce and then top with grated cheese (I used 1/2 emmental & 1/2 mozzarella).