Here is my version of lasagna where I aim for at least 3 types of veg in the dish. D pestered me for lasagna before he leaves for home, so, why not? I just bought two boxes of Aberdeen Angus lean mince beef at a good price (Eur 8.50 ) and thankfully pasta staple is in stock. Since 80% of the ingredients for a dish presents in the kitchen, I will carry on. I mentioned spicy, I like my dish spicy, so this lasagna is going to be spicy. Couldn’t help it …
Ingredients (Serves 4)
- 450 g of lean minced beef
- Approx. 8 lasagne sheets (enough for 3 layering)
- 3 cloves of garlic and/or 1 shallot
- 1 medium onion
- Red wine
- Tomato puree
- 4 sticks of medium carrots
- 250 g of button mushroom
- 1 red pepper
- dried chilli flakes (optional)
- 1 – 2 tbsp chilli oil
Click onto Macaroni Cheese entry for the sauce making. Bring down the volume of milk to maybe about 600ml.
- First, let’s prepare the ingredients for cooking. Chop up the garlic and slice the onions. Cut the mushroom in slices, then, dice the carrots and red pepper in fine cubes.
- Pan fry the garlic with olive oil until fragrant, toss in sliced onions to sweat. Then, add in sliced mushrooms , stir around for a few minutes until the juices come out. This is followed by red pepper and carrots. Sweat them for a few mintues until softened. Add in 2 splashes of red wine, reduce it for another 2 mins.
- Simultaneously, brown the mince beef on a separate pan/skillet then join i nto the pot with cooked veg prepared earlier on. Now, drop the tomato puree into the pot until the consistency is thick yet moist (add some water if it is too thick and dry). Add chilli oil/dried chilli flakes together with sea salt and course black pepper to taste. When the beef filing is done, leave aside.
- Prepare the white sauce at the same time of beef filling if possible, otherwise, prepare white sauce before or after this.
- On a casserole dish, spread out the beef filling evenly at the bottom of the dish, not too thick though (take note to ration out the filling and white sauce for three layering). Then, lay out the lasagna sheets side by sid e, on top of the beef filling until the filling is covered up. Do break up one pasta sheet into pieces to cover up the exposed sides and corners.
- Normally 2 1/2 sheets are used for 1 layer, depends on the size of your casserole dish. Then, smother white sauce over the lasagne sheets thinly and evenly. Repeat this layering twice. I normally go for 3 layering. At the last layering, pour the rest of the white sauce over the top. Finish it off with toppings of grated sharp cheese (e.g. parmesan, mature cheddar).
- Bake it for 45 mins at 190°C. I added breadcrumbs on top for extra crunch, just a personal touch. When lasagna top is brown and crispy, take it out from the oven to rest for further 10-15 mins before serving.