Friday, 28 September 2012

# 275 Lasagne

Memory is a funny thing, ask me what I ate yesterday and I probably won't remember but I still remember vividly the first time I cooked lasagne. It happened at my in-laws' farmhouse on a very old wooden stove when A. was a toddler. It took me hours to make and I kept thinking what if turns out all horrible after all this work. It didn't and from then on my mother-in-law put me in charge of the kitchen whenever we visited them.

I cook lasagne quite often and I don't think there were ever 2 occasions when I made it exactly the same so the recipe below should be seen as a sort of guideline really more than a set recipe.

The lasagne in the photo was made with lamb mince which can be replaced by beef mince instead if you prefer, we do!

Also, I always precook the lasagne sheets in salted boiling water with a drizzle of olive oil. For some reason on the few occasions I tried using lasagne sheets that don't require precooking it didn't work and the pasta didn't cook through.


500g lamb mince (or beef mince)
1/2 onion, chopped
1 orange pepper, deseeded and cut into strips
A few slices of chorizo
1/2 can of chopped tomatoes
2 chicken stock cubes
Fresh coriander (when I don't have fresh coriander I use dried basil and oregano)
1 teaspoon chili flakes
Lasagne sheets
Olive oil
Double cream
White sauce

In a pan with a little olive oil cook the chorizo slices and the onion until soft. Add the lamb or beef mince and cook until it browns. Add the chili flakes, chopped tomatoes, stock cubes, fresh coriander and pepper. Put the lid on and cook over a low heat for about 30 minutes stirring occasionally.

Reserve the lamb mince and cook the lasagne sheets as instructed in the packet. At the same time make the white sauce as explained here.

Pour a little double cream on an oven proof dish and make sure it covers the bottom. Cover the bottom of the dish with a layer of cooked lasagne sheets, then a layer of meat and so on finishing with a layer of lasagne sheets. Spread the white sauce on top and bake in a preheated oven until the top is bubbling and lightly browned.

Serve with a lettuce salad and enjoy.