This week’s Recipe Wednesday comes from Casserole member Val. She sent us this “Completely Homemade Lasagna” recipe, which even shows you how to make the pasta yourself! Considering the dreary fog we’ve been having in London recently, this recipe is much needed, pure comfort food. Thanks for sending it over Val!
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Without further ado – Buono Appetito!
Val’s Completely Homemade Lasagne
(for the pasta)
200g ‘00’ grade flour
2 x large eggs
1 tbsp of lukewarm water
(for the Bolognese) – to be fair, I like to make the Bolognese the day before my lasagne so that all the flavours merge beautifully.
1 tblsp extra virgin olive oil
200g pack of turkey mince meat (you can substitute the turkey mince for any you like or even adapt to vegetarian)
2 tins chopped tomato
Garlic (as much or little as you dare)
1 x onion
1 x pepper (I use a green one, but any will do)
A large glass of red wine
A little vegetable stock
3 x heaped tablespoons of mixed herbs (oregano, rosemary & basil)
(cheese sauce) – to be honest I cheat
White sauce granules
Cheese to flavour
1. Make up the pasta, gently folding in the eggs with the flour, add water then knead for 3-4 minutes until you get a firm dough; wrap this in cling film and leave in the fridge for approximately ½ hour.
2. Now for the sauce, chop up your vegetables as finely or chunky as you wish; heat up your oil and add your garlic
3. Drop in the onions and sweat them off until they become transparent
4. Brown off your mincemeat and add in the wine, tomato, herbs and stock
5. Drop in your peppers and mushrooms and leave until thickened, then prepare your cheese sauce
6. Take out the pasta dough from the fridge, take off a ball and wrap the rest in a damp towel to prevent it drying out whilst you roll out (or if you have one, pass through your pasta machine) until around 1 playing card thick and then cut into a square large enough for your dish
7. Layer cheese sauce, Bolognese sauce, pasta sheet (repeat as you make additional sheets of pasta)
8. When your lasagne has been constructed (I like 3 layers on mine), sprinkle cheese on top of the last layer of cheese sauce and bake in the oven on 200c for around ¾ hour (longer if the sauces have been left to go cold), until the dish is cooked through and your cheese has left a lovely brown layer on top