Friday Lasagne

It’s been a really tough week, and there are few things better than rounding off Friday with a spot of homemade lasagne, a good book, new Cath Kidston pjs, and a handful of dark chocolate-and-ginger biscuits. The lasagne is a bit different from my other recipe although it runs along the same lines – I just chucked in a lot more veg to bulk it out, and give it a higher nutritional value.
Lasagne always seems to taste better when the ragu has been cooked in advance. So a great thing is to assemble the ragu in the middle of the week when you have a spare moment, let it bubble away whilst you’re catching up on some TV, and whip it all together in a matter of minutes on Friday evening.
Friday Lasagne 
  • 400g organic pork mince
  • half a leek, sliced finely
  • 1 carrot, finely chopped
  • 6-8 mushrooms, sliced
  • 1 courgette, diced
  • 150ml red wine
  • stock cube, dissolved in a little hot water
  • 1 tin chopped tomatoes
  • salt, pepper
  • fresh oregano leaves
  • 50g salted butter
  • 2 spoonfuls of flour
  • pint of milk
  • grated nutmeg
  • packet of fresh lasagne sheets
  • half a ball of mozzarella torn into strips
  • handful of grated cheddar

Brown the mince in a pan until thoroughly cooked. In another pan, sautee the leek, carrot, mushrooms and courgette until soft. Combine the vegetables and mince together in one pan, then stir in the red wine, and leave to simmer on a low heat until the liquid has reduced completely. Then stir in the stock thoroughly. Mix in the tin of chopped tomatoes. Swill the tin with a little water and tip that into the simmering mince mix as well.  Leave to simmer on a low heat until the liquid has almost completely reduced. Season with salt, pepper and fresh oregano leaves. If you’re not making the lasagne immediately then leave it to cool down, and put it into a bowl, cover with clingfilm and leave in the fridge for about 2 days maximum until needed.

Make the bechamel by melting the butter in a pan, then stirring in the flour, and finally the milk bit-by-bit to form a smooth sauce. Season with a dash of nutmeg.

Pour 1/4 bechamel onto the base of an ovenproof dish and cover with a layer of lasagne sheets. Spoon in 1/3 of the ragu. Then spoon the second 1/4 of the bechamel over this, followed by lasagne sheets, and another 1/3 ragu. Spoon over the third 1/4 bechamel, then another layer of lasagne sheets, the final 1/3 ragu and top with the final 1/4 bechamel. Sprinkle with cheese, and pop into the oven to cook for around 30 minutes until golden and bubbling.

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