Lasagne

I’ve tried out so many different recipes in my quest to find the perfect recipe and recreate some of the amazing lasagnes I’ve eaten in restaurants. So far this is my favourite recipe for it. I’ve tweaked the bolognese sauce to give it extra flavour, and added my own twist with a quick and easy Philadelphia garlic & herb sauce in place of a traditional cheese sauce.

IMG_6801

Serves 4

Ingredients:

  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 carrot, chopped
  • 4 cloves garlic, peeled
  • 500g beef mince or 300g frozen quorn mince (I prefer quorn mince!)
  • 300g sliced mushrooms
  • 1 tbsp tomato pureé
  • 1 tbsp Italian mixed herbs
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf
  • 200ml beef stock, using 1-2 low salt beef oxo cubes
  • 400g tin chopped tomatoes
  • 50ml milk
  • 200g Philadelphia Light with Garlic and Herbs
  • 250ml semi-skimmed milk
  • 1 tbsp cornflour
  • 6-8 dry lasagne sheets (may need more or less depending on the size of your dish)
  • 30g Parmesan

Method:

  1. Preheat the oven at 220°C (or 200°C for a fan oven), or gas mark 6
  2. Cook the onion, carrot and garlic for several minutes until softened, using FryLight or 1tbsp oil
  3. Add the bay leaf, oregano, mixed herbs, Worcestershire sauce and a little salt and pepper
  4. Add the mince and mushrooms and cook until the mince has browned, breaking it up as you cook it
  5. Add the tomato puree to the middle of the pan and cook it out for 30 seconds. Then add the stock and chopped tomatoes, and leave it to simmer for 5 minutes
  6. Turn off the heat, add the milk and set aside
  7. Mix the corn flour with a few tablespoons of the milk to form a smooth paste (similar to a roux), and add it to a small sauce pan. On a medium heat, add the remaining milk and stir continuously until it reaches boiling point then cook for a further 2 mins
  8. Beat the Philadelphia and add it to the sauce. If the sauce is too thick add a little more milk
  9. Spoon half of the bolognese sauce into an baking dish and top with 3-4 lasagne sheets. Add the other half of the bolognese sauce and top with 3-4 lasagne sheets again
  10. Pour over the creamy sauce, and top with the parmesan
  11. Cook for 30 minutes, check if the pasta sheets are cooked and if not give it another 5-10 minutes. Keep an eye on the lasagne to stop the top burning too!
  12. Serve with salad and garlic bread

Tips and Ideas:

  • Use a mix of pork and beef mince for extra flavour and texture
  • Add a tablespoon of pesto to the bolognese sauce for extra flavour
  • Make extra bolognese sauce and serve it the next day with spaghetti, gnocchi or a jacket potato
  • Make extra lasagne, allow it to cool and freeze it for a quick, easy dinner on another night
  • Swap the Philadelphia sauce for a traditional cheese sauce – 25g butter, 25g flour, 300ml milk and 60g cheddar cheese (or more!) – melt the butter in a pan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, and then add the rest of the milk a third at a time. Cook the sauce for another minute, and then add the cheese. You may find it easier to use a whisk to prevent any lumps forming!
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