And besides, it’s the birthday boys favourite, requested.
So here we have the secrets to awesome lasagne!
There’s a squillion variations of this dish that we all know & love. It’s highly flexible with regard to adding you own spin, like your families favourite ingredients. It can be vegetarian, turkey or chicken lasagne, traditional beef, or even veal.
We always use fresh lasagne sheets…it’s one of the key secrets of a lasagne people talk about. Another is top-shelf mince!
Cook off your garlic & onion as you would for a Bolognese sauce, add mince, brown it off, stirring until all broken up. In goes tomatoes, tomato paste,(tomato sauce works well here instead if you prefer) & seasoning, adjust to suit your palette. You may like fresh herbs or mushrooms.
We like ours to taste big & bold, so add a generous splash of red & let it simmer for as long as possible.
Eggplants are plentiful at the moment, so I’m going to throw some thick slices onto the sandwich press for a quick grilling. And maybe some zucchinis too! (It’s such a handy little kitchen gadget, one of my preferred few.)
If making yours vegetarian, you can treat all of your vegetables in this way. It keeps them all flatish, & gives them a more robust flavour. Saves using pans & washing up as well… a sandwich press rules!
You can leave your meat sauce & the pasta sheets out altogether if you wish, & just use grilled eggplant slices as the layer-alternative. It then becomes a g/f vegetable stack :))
Now make your white sauce (keeping thin, like pouring cream) & toss in a handful of grated cheese if you like…we use parmesan, pepper, salt.
Put it altogether, layer upon layer, in your baking dish.
A little sauce on the bottom helps the pasta sheets absorb & swell so it doesn’t remain as firm after cooking. (We use white sauce ’cause it costs less to produce & is easier to lift out upon serving.)
Whichever sauce you have the most of will do the job nicely, & then build from there, repeating your layers until you run out.
Let’s recap…the 3 top secrets to awesome lasagne…
- Use quality mince.
- Use fresh pasta sheets.
- Keep both sauces wet.
A few more tips: As it’s all to your personal taste you can be quite free. In general though, approximately 1 kg. of mince for every 1 litre of white sauce & 1 litre of passata (tomato sauce mixture.) That’s also about 1 onion, 1 tin of tomatoes, 1/4 cup wine & 1/4 cup tomato sauce.
Makes one large baking dish.