Ultimate family lasagne

The ultimate family lasagne

This ultimate, classic family lasagne will feed the masses.  It includes unexpected superfoods such as olive oil, leafy greens and tomatoes.  Classic bechamel add creaminess and eight type of vegetables make it nutrient dense.

Make the tomato beef sauce

Ingredients:

• 2 onions ((chopped))
• 4 cloves garlic ((chopped))
• 1 large carrot ((finely diced))
• 1 red capsicum (bell pepper) ((finely diced))
• 1 kg ground beef mince
• 2 cups mushrooms ((sliced) optional)
• 1 medium eggplant ((diced))
• 1 stalk celery ((chopped))
• 1/2 cup white or red wine
• 1 bottle tomato passata
• 1 tin crushed tomatoes
• 1 tsp each of dried oregano and basil ((use fresh if available))
• 1 bay leaves
• 10 pork chipolata or spicy italian sausage (optional) ((cooked and sliced))
• 1 tsp each of sugar, salt and ground pepper

Method:

1. Heat a large saucepan to medium high heat.  In a little oil, cook the onions, capsicum and carrots until they have softened.  Add the ground beef and brown well.

2. Season with salt and pepper, add herbs and then deglaze pan with wine.  Then add passata and tinned tomatoes and allow to cook for 90 minutes or until the lasagne is ready to be assembled.  The sauce should be thick and well reduced.

Make the bechamel (white) sauce

Ingredients:

• 1/4 cup butter
• 1/4 cup all purpose flour
• 1 litre whole milk
• 1/4 cup parmesan cheese ((grated))
• 1/2 tsp each of ground nutmeg, salt and pepper

Method:

1. Make a roux by melting butter in a medium sized pot over medium high heat. Whisk in the flour to make a paste.  Continue to  whisk and cook for a minute or two.

2. Add one third of the milk and whisk until it has thickened.  Add the rest of the milk and continue to cook and whisk until the bechamel sauce is well thickened.  

3. Add 1/2 tsp salt, nutmeg and grated parmesan cheese.  Set the sauce aside until the beef and tomato sauce is ready.

Assemble the lasagne

Ingredients:

• 2 packets dry or fresh lasagne sheets (enough for three layers)
• 1 cup grated mozzarella cheese
• 5-6 large chard / silverbeet leaves (stems removed)
• meat sauce
• bechamel sauce

Method:

1. Preheat the oven to 180C / 350F.

2. Place a little tomato beef sauce in the bottom of a large, non-stick roasting tray.

3. Cover the bottom of the baking tray with pasta sheets.  Overlap the sheets a little.

4. Top with one third of tomato beef sauce, a large silverbeet / chard leaf and then top with one third of the bechamel white sauce.  Ensure that the pasta sheets make contact with the sauce so that they cook properly.

5. Repeat this layering process twice, finishing with a layer of white sauce. Then top with grated cheese.

6. Cover the lasagne with aluminium foil and bake for 50 - 60 minutes.  Remove foil for the last ten minutes to brown the top.

7. Allow to cool for fifteen minutes before cutting and serving.