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Ultimate cheesy lasagne

Ultimate cheesy lasagne

Ultimate cheesy lasagne

Recipe by Clem Pedro

For the mince filling
4T olive oil
6 cloves garlic, finely chopped
3 bay leaves
1kg lean beef mince
2 stalks rosemary, whole
3 stalks thyme, whole
1 X 400g Woolies mediterranean style tinned tomatoes
1 X 400g Woolies tomato puree
2T Brown sugar
4T Worcestershire sauce
Salt and freshly ground black pepper to taste
About 1 cup of water
250g lasagne sheets

For the cheese sauce
6T butter
5T cake flour
4 cups milk
200g mature cheddar, grated
200g gouda, grated
1/4 t nutmeg, freshly grated
Salt and freshly ground black pepper to taste

For the cheesy gremolata
1 lemon, zested and juiced
6T parsley, roughly chopped
100g freshly grated parmesan
2 cloves, roasted garlic
Salt and freshly ground black pepper

Woolies summer crunch salad to serve.
Heat the olive oil over a medium heat and add the garlic and bay leaves cooking for about a minute until fragrant before adding the mince and searing to ensure perfect browning, giving the meat enough time to caramelise before stirring in the pan.
Add the rosemary and thyme and stir through along with the tinned tomatoes and puree. Sprinkle in the sugar and Worcestershire sauce seasoning light with salt and freshly ground black pepper to taste. Mix the water through before reducing the heat to low and gently simmering for 25 minutes.
Prepare the cheese sauce by melting the butter and adding the flour, mixing through to create a roux, cook the mixture for about 2 minutes once combined to ensure there isn’t any flouriness in the mixture. Slowly begin adding the milk while whisking continuously to prevent lumps forming.
Gradually add the remaining milk, still whacking continuously until the sauce begins to thicken. Slowly begin sprinkling in the cheese, mixing through continuously, again to prevent any lumps forming add the nutmeg and seasoning stirring through to combine with the sauce.
Add some of the white sauce before layering some of pasta sheets. Spoon over the meat sauce and begin layering again. You could blanch your pasta sheets before the time but its not necessary.
Finish off with a final layer of cheese sauce before placing in the oven at 180C to cook for 45 minutes or until bubbling and slightly charred. Remove from the oven and allow the dish to rest for 30-40 minutes while preparing the gremolata.
Combine the lemon zest, lemon juice, and grated parmesan begin chopping before adding the garlic and seasoning, chopping together again to form a loose paste.
Sprinkle the gremolata over the lasagne and serve

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