This post is brought to you by Woolworths
This recipe is pretty special because it’s the first dish that came out of my very special new oven. So we better start with a picture of the oven before we get stuck into the recipe. She’s so pretty that she might even need a name.
Whenever I make lasagne, and I mean every time I think of my mum. I was in high school and it was mothers day one year and my dad thought he’d buy her a huuuuuge lasagne dish to replace the old one which had exploded in the oven. He thought it was a great present, my mum was a little offended because she probably thought she was more than chief lasagne maker in the house and was probably thinking something more for herself than the whole family.
Lasagne is one of those dishes that everyone eats, the kids always ask for and which requires a few pots and pans and an oven dish to clean afterwards too. And it takes a bit of time to get it all made up but always worth it. And here is how I do lasagne, you can leave things out like the bacon or zucchini, use gluten free lasagne sheets if you like but just don’t skimp on the cheese on top. Got to have lots of cheese on top. All of the products I used are Woolworths Select or Macro and the quality was fabulous.
And that my lovely readers was the first dish and the first lasagne out of my new kitchen! Quite a few of us had seconds so there is one lonely piece of lasagne in the fridge for someone’s lunch or dinner tomorrow. And I know there are more dishes than usual to wash up and I need to devote a good bit of time to making lasagne but it’s always worth it.
What’s your secret ingredient that makes your lasagne a winner? Love to hear……………………
- 1 onion
- 2 zucchinis
- 3 rashers Woolworths Select rindless bacon
- 500g Macro beef mince
- 800g Woolworths Select Diced Tomatoes
- wine (optional)
- Fresh basil leaves
- Salt, pepper,tomato sauce
- Woolworths Select Lasagne Sheets
- 1½ cups Woolworths Select Shredded Tasty
- 500mls Woolworths Select skim milk (I use skim because that's what I drink but whatever milk you like)
- 50g butter
- 50g flour (I used gluten free but whatever you have in the pantry)
- We are going to finely chop the onion, zucchini and bacon. I do this in the thermomix by chopping into large pieces and pressing turbo 1 or 2 times. You can just use a knife for the onion and bacon and grate the zucchini.
- Heat oil in a heavy based saucepan and saute the onion, zucchini and bacon for a few minutes. Add a good bit of salt for the onion and zucchini.
- Add in the beef and mix with a spoon to break it up. Brown the meat by cooking for about 5 minutes or so and stir a few times.
- I like to add a splosh of wine but it's totally optional, the alcohol cooks off (I say this because I've received a few comments on instagram about using wine in my cooking)
- Tip in the can of tomatoes and bring to the boil. I add some basil now to cook in the sauce and then a bit more later on. Just a handful of leaves will do. And I like a good bit squirt of tomato sauce. Don't ask, just love it.
- So I like to have it cooking for about 20=25 minutes or so without a lid to let the liquid cook off. I also added a tsp of flour when I was at the end of the cooking time just to thicken up the sauce a little.
- Now while your bolagnese is cooking you are going to get that white sauce going. I now do white sauce in the thermomix so just the butter, flour, milk and salt for 7 minutes, 100 degrees and speed 4.
- Old school way is melt the butter in a small saucepan and just before it all melts stir in the flour and bring that to the boil. Just as it starts to bubble whisk in the milk. Don't worry if you've got lumps at first just keep whisking the mixture.
- Return to the heat and gently bring to the boil, the sauce is thickening so keep stirring it. Season and take it off the heat when you've got the right nice thick consistency. Like a nice thick custard is how I like it.
- Add in a dash of cheese and whisk together, season and set aside.
- Now the fun part. Grab a big lasagne dish and spread a few tablespoons of meat over the bottom. Top with lasagne sheets, do another layer of meat and lasagne sheets, now spread half of the white sauce over the sheet, top with another sheet, do another meat layer then top with lasagne sheets, the rest of the white sauce and loads and loads of grated cheese.
- Pop in the oven....now in the old oven it would take about 45 minutes to cook but the new oven had it done in about 25-30 minutes. You want a preheated 180 degree oven (a bit higher if it's not fan forced).