Left over wine from last night’s get together? This lasagne is the perfect way to soak up all of those delicious vineyard flavours and create more wonderful memories. Serve with a refreshing garden salad of your choice.
- 2 teaspoons olive oil
- 1 brown onion, chopped
- 3 garlic cloves, crushed
- 750g beef, minced
- 2 cans of 400g diced tomatoes
- 125ml red wine
- 2 tablespoons tomato paste
- 4 fresh lasagna sheets
- 45g mozzarella, grated
- 20g parmesan, grated
- salt and pepper
- 1L full cream milk
(skim is okay too)
- 4 eggs
- 60g butter
- 1 brown onion, chopped
- 2 tablespoons fresh parsley, chopped
- 10 whole black peppercorns
- 4 whole cloves
- 2 bay leaves
- 50g plain flour
- 50g parmesan, finely grated
- A pinch nutmeg, ground
- Salt and white pepper, ground
Heat the oil in a large frying pan over medium heat. Sauté the garlic and onion for about until soft and translucent. Add the mince and cook until mince changes colour – stir to avoid lumps.
Add the tomato, wine, tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat and season with salt and fresh black pepper.
To make the cheese sauce, add the milk, onion, peppercorns, cloves parsley and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes. Run mixture through a sieve and discard any lumps, herbs and spices that remain in the sieve.
Melt butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
Away from the heat – gradually pour in half the milk, whisking consistently until mixture is smooth. Add the remaining milk, in small amounts, whisking until smooth and combined.
Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for about 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
Preheat oven to 180°C. Lightly brush a rectangular 3L ovenproof dish with oil to grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Lay 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel.
Sprinkle with parmesan and mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
Recipe from Farmhouse Direct