LASAGNE

Life is extremely busy at the moment - I am class rep and so busy organising the Christmas fair and Christmas party, and at the same time trying to organise my wedding celebration supper and start my Christmas shopping. Westfield was manic yesterday - especially the Disney shop - I dread to think what it will be like in December!

Anyway with all this going on I have not had much time for cooking recently, although I did manage to knock up a lasagne a few days ago which was delicious….plus the thing I like about lasagne is that the leftovers taste even better!

This recipe is adapted from one of Jamie Olivers recipes.

Ingredients for 6 people:

600g mince meat (I used a combination of beef and pork but it is totally up to you)
Lasagne sheets
Parmesan cheese, grated (I obviously go overboard on the cheese and use about 250g but this is probably ott)
Grated cheese (same as above, I used about 250g but you could use less depending on taste)
2 x 150g balls of mozzarella, torn up
Olive oil
300g cheese sauce (Pascal doesnt like white sauce)
Salt and pepper
300g button mushrooms
3 x large leeks (you could use other veg such as carrots, celery and onion)
Pancetta (optional - we had some in the fridge so added it in)
1 tbsp dried sage

For the tomato sauce:

4 cloves of garlic, peeled and sliced
Olive oil
A sprig of fresh rosemary
3 bay leaves
2 x 400g tins of good quality plum tomatoes

Heat a pan and add a splash of olive oil. Slowly fry the garlic until lightly coloured and then add the rosemary, bay leaves and tomatoes. Cook gently for 45 minutes with the lid on. While this is cooking preheat the oven to 180 C / 350 F / gas 4.

About halfway through the tomatoes cooking, fry the mushrooms and leeks in another frying pan.

You also need to cook the meat in a frying pan along with the pancetta if you are using it.

Once the meat is cooked through, add it and the vegetables to the tomato sauce, with a little hot water if its too dry, and season.

Simmer for another 20 minutes, stirring every now and then. Remove the rosemary and bay. Butter a large baking dish. Depending on your pasta, you may need to blanch the lasagne sheets in some salted boiling water. I didnt have to.

Layer your baking dish, starting with the lasagne sheets.

Top with some meat ragu.

Then add the cheese sauce.

"Sprinkle" with Parmesan and cheddar cheese.

Repeat the process and finish with a layer of Parmesan and cheddar. 

Finally tear over the mozzarella, sprinkle with the dried sage and drizzle with a tiny bit of olive oil.

Finally cook in the oven for 45 minutes or so, until golden and then serve.

This was absolutely incredible!! Not showing off or anything, but this lasagne was so delicious, it was like a master piece - we devoured it! What I loved about it was the combination of meat, the leeks, mushrooms and pancetta and the copious amounts of cheese. As I mentioned at the beginning, you can add any vegetables you like and use any type of meat combination that you like - Jamie actually suggests using pheasant, duck, pigeon and rabbit - however I am not that adventurous. Another thing I love about lasagne, is that it tastes even better the next day and also goes extremely well with a green salad and garlic bread. A fabulous meal!!

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