What’s Cooking? Perfect Lasagne

Posted on February 9th, 2012

Lasagne: A family favourite cooked from scratch

Vegetarian or mince, both are delicious and easy with my fool proof recipe I have developed here for my Coombe Mill Cuisine range. 

Top Tip:Lasagne

A good food processor takes away hours of thankless chopping enabling you to make your own healthy sauce at a fraction of the cost of ready bought. It is also a great way to ensure children take their 5 a day without even realising it! 

Ingredients:

Carrots, Onions, Mushrooms and a couple of garlic cloves. I add veg in at least equal quantities to meat

Mince or pulses (I use red lentils with kidney beans or chick peas)  

Tinned tomatoes

herbs: Italian seasoning (oregano, basil, parsley) paprika and cumin, black pepper, salt

Cheese sauce: Whole milk, plain flour, butter, seasoning, grated cheddar cheese

Lasagne sheets

Topping: Grated cheddar and porridge oats 

Method

Brown the mince in a large casserole dish on the hob to burn off all the fat for about 20 – 30 minutes, for the vegetarian version simmer the pulses as per packet instructions. Red lentils take about 20 minutes. Tinned pulses like kidney beans can be added at the end.

mince browningRed lentils cookingKidney beans chopped

Add the herbs and seasoning to taste and cook on a low heat for a further 2 minutes. I love the smell that comes off and the colour change as the herbs blend in with the mince or pulses.

 Herbs marinated mincemarinated pulses

Meanwhile place all the vegetables in a food processor and whiz to mince size pieces. Add the chopped vegetables and tinned tomatoes to the mince or pulses and simmer gently on a very low heat for about an hour and a half, this long slow cook ensures the meat is tender and the vegetables retain their taste and nutrition.

 VegetablesChopped Vegchopped tomatoes

Make the cheese sauce by combining all the ingredients and stirring with a whisk over a gentle heat until it thickens.

Tip:

If the sauce becomes too thick, just let it down with a little cold milk. 

Cooked meat and vegCooked pulses & vegcheese sauce

 

You are now ready to assemble the compnent parts into lasagne.

Begin with the meat / pulse at the base of the casserole dish, then place a layer of lasagne pasta followed by cheese sauce. Repeat finishing with cheese sauce. 

 

Lasagne pastaLayering LasagneLasagne layering

Sprinkle porridge oats and grated cheese on the top for a delicious crunchy cheese topping and bake in the oven at 180degrees for 25 minutes or until the pasta is soft when a knife is inserted through the centre.

Ready for the ovenOut of the ovenReady to eat

At this stage, I then cool and freeze the meals ready for our holiday guests to simply defrost and reheat in the microwave or the oven after a busy day on the farm or out at the beach. It is a classic dish which freezes well, so if you are making it at home I thoroughly recommend making it in large quantities and freezing one or two for another time.

If you like this recipe then do try one of the others under my “What’s Cooking” category.