Recipe of the Week - The Emergency Lasagna

Wednesday, 31 May 2017

The Emergency Lasagna

This week we're sharing a yummy lasagna recipe that's sure to delight adults and mini adults.

I whipped up this delicious dish the weekend that Luca arrived home from hospital, and thought if it's simple and easy to do while tending to a sick baby, then it's a great dish to have on stand by for any emergencies. Packed with flavour and nutritious ingredients this is always a winner!

This recipe serves 4 – 6



Ingredients 

For the ragù: 

  • Minced Beef 5% Fat
  • Tinned chopped tomatoes x 2
  • Medium onion x1
  • Garlic Cloves x 2
  • Beef OXO Cube x 1
  • Salt & Pepper
  • Handful of mixed herbs or Italian Herbs
     Other ingredients
  • Lasagna Sheets 12 – 14 (1 box)
  • Mozzarella Balls x 2
  • Grated Mozella 125g

For the white sauce:
  • Large jar of white sauce x 1

Ok, for this part I’ll admit I do cheat and buy white sauce from the supermarket! I’ve never managed to make a sauce that I like and I figure since all the rest is nice and healthy, a jar of white sauce isn’t going to kill anyone!

However, if you are feeling adventurous, you can try this Jamie Oliver White Sauce recipe.

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How to Make

Let’s start with the ragù (meaty sauce)
  • Gently fry off the onion & garlic in a little olive oil. Tip: add a small amount of water to stop the onion & garlic burning
  • When the onion & garlic have softened, add the mince to the pan and cook thoroughly i.e. no pink bits!
  • Crumble the OXO cube and add to the mince, onion & garlic. This is my secret ingredient for my ragu sauces!
  • Add the 2 tins of chopped tomatoes to the mix along with your salt and pepper and herbs
  • Stir together and leave to simmer for about 40 mins. Cover the pan to avoid splashes!


For the lasagne
  • Tip: pre-soak the lasagna sheets in some hot water to soften them. This will help them cook better and faster!
  • Slice the mozzarella balls into medium thick slices
  • Layer an oven proof dish starting with a layer of lasagna sheets on the bottom, then add a layer of ragù with some of the mozzarella slices dotted around, followed by another layer of lasagna sheets. Repeat this until all the sauce, mozzarella and sheets have been used
  • Add the white sauce to the top layer of your lasagna
  • Sprinkle the grated morezella on top and garnish with some more herbs

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    Cooking

  • Pop the lasagna in the oven on 220 degrees for about 15-20 minutes (until the cheese starts to lightly brown)
  • Remove from the oven and leave to stand for 5-7 mins

Serving 
  • Cut into generous slices
  • Prepare a crisp fresh bistro salad
  • Serve & Enjoy!
  • This recipe is suitable for freezing leftovers for a rainy day 


Buon Appetito! 

4 comments:

  1. Oh this looks and sounds great! I do like lasagne :)

    ReplyDelete
    Replies
    1. Thanks Kat! We hope you can find some time to try the recipe and enjoy it! :)

      Delete
  2. Delicious! I'll be trying out this lasagne!

    ReplyDelete
    Replies
    1. Thanks Katie! We hope you will love it too!

      Delete

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