Lasagne
Lasagne is one of those meals that I grew up eating and was served at every family gathering which is why it’s special to me!
Lasagne is one of my favourite meals to eat, and I can guarantee you and your family will love this recipe.
This recipe is traditionally how my family make it, and we like to add frozen peas - in my opinion it makes it but if you disagree then you can leave it out and it will be just as good! Also controversial, there is no bechamel! It doesn’t need it, I add lots of cheese anyways!
Did you also know that traditionally Italians also add shredded boiled eggs to their lasagne?! I didn’t do this, as I know you' would all think I’m crazy but let me know if you like to add boiled eggs to your lasagne below!
As with all my bolognese sauces, I like to cook them for a few hours so the sauce needs a minimum of 1 hour cooking time, however if you have more time then please cook it longer!
This is a very special family recipe that I’m excited to share with you, so if you love it please let me know in the comments below!
Prep Time: 1-2 hours
Cooking Time: 45 min
Serves: 6
Ingredients:
Sauce:
2 TBS Olive oil
1 Onion diced fine
2 TSP Italian Herbs
4 garlic cloves crushed
1/2 cup dry white wine
500g Pork and Veal mince (sub beef)
1 x bottle 700ml passata
1 TBS Tomato Paste
1 TBS Vegeta
1 TBS Brown Sugar
Assembly:
1 cup frozen peas - optional
Fresh Lasagne sheets - I use the Latina ones in the ravioli section - do not use the hard ones in the pasta section!
1 small bag of shredded mozzarella
Parmesan
Method:
Heat a heavy based saucepan over a medium heat and add in about 2 TBS olive oil
Add in the diced onion, Italian herbs and saute for 5 mins. I like to put a lid on to let them sweat
Once the onions are translucent, add in the garlic and cook for 1 min
Add in the white wine and let it cook for a few mins until reduced.
Add in the mince and break up with a wooden spoon and cook until browned
Pour in the Passata and then fill half the passata bottle up with water and add that in
Add in tomato paste, vegeta, brown sugar and stir.
Bring to a simmer
Simmer on a low heat for minimum 1 hour - however the longer the better
When you are 10 mins away from assembling, add in the peas and stir through.
Preheat oven to 180c
Spread some sauce on the base of a lasagne or baking dish and add the first layer of lasagne sheets.
Top with about 1/3 of the sauce and then cover that in mozzarella and grated parmesan.
Continue until you have used up all the sauce. The top layer should be sauce and then cover that in mozzarella and parmesan.
Cover with foil and bake for 30 mins
Remove foil and bake for a further 10-15 mins until golden
Let the lasagne rest for 10 mins before serving so it’s not sloppy!
Serve with a side salad and enjoy!
