Sister’s Lasagne. CRY. WEEP. DE-dot-MOLISH. 4

Loyal Phans will know that many a recipe on this blog comes from my Sister.

Older, (possibly) wiser and most definitely (not) a better cook!!! Ahahahahaha….. well it’s debatable….. Stay tuned for our “who makes the best muffin?!?” bake-off, which is coming to you very soon…..

In any case, EVERYTHING she makes is ABSOLUTELY DELICIOUS, including this Lasagne.

So if I were you, I actually WOULD NOT take my word for it, I’d get my apron on, my mince frying off and see for myself!

Handing you over to Sis now….

Hello all :)

I know this is a family blog but I tell it like it is.

This dish is a BASTARD to make.

But who doesn’t love lasagne…? Young (my kiddies), old (my grandma had a slab) and in between (me and husband).

The only positive about the seemingly day-long process is that it is a) delicious and b) the dish that keeps on giving… by this I mean if you make a huge amount, it feeds a crowd AND gives you a good stash for the freezer. Yes, friends, there are definite economies of scale with this baby.

Based on my numbers, I fed 3 families (approx 7 kids plus parents) and still have 5 or so serves in my freezer for my 2 boys for a later time.

Enough chit chat. Here are the details;

You will need;

MEAT MIXTURE

2kg mince

2 brown onions diced

3 garlic cloves finely chopped

1 large zucchini diced

2 carrots diced

3 sticks celery diced

8 or so medium mushrooms diced

Packet of baby spinach leaves shredded

Handful flat leaf parsley

Large jar tomato passata

1-2 cups beef stock or red wine

Tomato paste (to taste)

BECHAMEL

2L milk

200g butter

6-8 tbsp plain flour

Chunk of cheddar

Chunk of parmesan

Chunk of mozzarella

OTHERS

Lasagne sheets

Mozzarella cheese

SO, let’s begin.

First, get the mince done. I started by frying off the garlic, onion, zucchini, carrot, celery and mushrooms in some olive oil and butter. Until softened. Season (I always season every step of the way).

Remove from pot, throw in a bit more oil if necessary (I used extra lean mince so needed some fat in the pot), brown off the mince, just until not red raw! Season of course and I added a good splash of oregano at this stage.

Mix back in the veges. Add the passata and stock or wine. Either or both is fine but absolutely necessary for a hit of flavour.

At this stage I thought such a large pot looked a bit lacklustre so I also added a couple of large tablespoons of tomato paste.

You want it to look moist, but not soup like. Enough moisture so that it can bubble away for a while to get a great flavour. If too dry, add more water/stock.

Simmer for as long as you like. I think minimum half  hour or so.

Once almost complete, I added a good handful of chopped parsley and the spinach which has been shredded finely. Stir through, simmer a little while longer. Turn off!

Now grab a medium sized pot. Here is my béchamel.

To those from the “slowly slowly” brigade, I may get slammed. But I am an “all at once milk” kind of girl. Never had a lump. Never had a complaint… so here goes;

Melt butter in pot.

Add in flour and using a whisk, continually whisk til a roux is formed. Cook this out for a minute or two to get rid of the flour flavour.

Then WHILST CONTINUOUSLY WHISKING, add in all of the milk.

Stir stir stir.

Don’t walk away.

Don’t look at your iphone.

Don’t rescue the kids from murdering each other (is that just my kids?!!?).

Whisk whisk whisk. Over a medium heat.

It may take a while as it is a large quantity but sure enough it will thicken.

When desired thickness reached, turn off heat and add in all 3 cheeses (or any cheese you want really).

Worth mentioning at this point. This AINT a dish for marathon training people/weight loss candidates. Its FATTY and its delicious.

The hard part is OVER.

Now to assemble. I personally like to wait about 10 min or so til the béchamel is even thicker as its easier to work with…but up to you. Sometimes I make the first two components in the morning then just assemble in the evening before it goes in the oven. Whatever works.

Grease the dishes you will be using with butter.

Start with some béchamel on the bottom, just a thin layer.

Then layer the lasagne sheets

Then mince.

Then béchamel.

Then a sprinkling of mozzarella.

Repeat!

I always end on béchamel (a generous amount) and LOTS of cheese.

Pop into oven for approx 45 mins at about 180degrees. Check as may brown quickly and if so cover lightly with foil for remainder of cooking time.

VOILA.

Eat and enjoy!

My guarantee to you: My next recipe will be a cinch by comparison!!