I realised I hadn’t done a recipe for a long, long time and thought I would blog about what I cooked last night as I was pretty chuffed with myself. Now, I have made lasagne before but the lazy way using jared sauces. I have no idea why as I cook 90% of things from scratch so why should lasagne be any different? Pure laziness I feel. Time to set things right I thought so I googled lasagne recipes – so many came up with so many different ideas. I decided not to follow just one recipe but take bits and pieces from each, teamed with my own ideas. I had no idea how it was going to taste but it was pretty darn good and I WILL be making this again.
If you want to give this a whirl, here is what you will need:
500g minced beef
Two cloves of garlic
75g of chorizo (I used the little packs from Sainsbury’s that are already diced up)
Tomato puree (I didn’t measure it – just squeezed a fair bit in)
One tin of plum tomatoes
Beef stock (I use knorr)
Mixed herbs (again no measuring)
Gluten free lasagne sheets (I used Sainsbury’s freefrom)
50g gluten free flour
50g grated parmesan
Fry the onion and garlic in a little olive oil until softened and then pop in the chorizo for a couple of minutes before adding the mince. Cook through until browned all over.
Add the tomato puree, plum tomatoes (squeeze them up in your hand first – this is fun!), beef stock and herbs. The add a bit of black pepper. I don’t tend to add salt as I find stock quite salty. I also added a little bit of diced up red pepper as it needed eating up.
Leave to simmer for as long as you can. I was short on time so it was probably only cooking for about 20 minutes on the hob.
To make the white sauce melt the better and then add the flour to make a roux. Slowly add the milk stirring constantly with a whisk until it starts to thicken. Season and add the parmesan. I meant to add a little ground nutmeg but forgot – next time I shall though!
Grab your dish and first layer with half the meat sauce, then layer on some lasagne sheets and top with half the white sauce. Repeat and then top with some torn up mozzarella and a little grated cheddar. Pop in the oven at about 200 degrees for around 30 minutes. On the lasagne sheet box it mentions pre-cooking them but I must confess I didn’t and it worked out fine.
Now, idiot that I am forgot to photograph finished product until we had eaten half but, hey, here’s the other half!