12 January 2022 | Raidis Estate, Raidis Recipes | Raidis Estate
Getting you through the school holidays
When are school holidays over again?
If you are feeling overwhelmed with having the kids at home day in day out, we feel you!
And you might have them home a bit more than usual this summer if you're laying low and avoiding/ dodging and trying not to catch the big C…
This recipe is a sure-fire crowd-pleaser among the little ones in your brood.
A classic recipe for one of the most loved foods in the world. The ultimate comfort food = homemade lasagne.
Enjoy – Also pair perfectly with the Billy Cabernet for the parents!
What you’ll need:
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely diced
4 cloves garlic cloves, minced
700 grams ground beef mince
300 grams ground pork mince or beef
700 grams Passata
410 grams crushed tomatoes
3 heaped tablespoons tomato paste (I use garlic and herbs flavoured)
2 beef or vegetable bouillon cubes, crushed
1 teaspoon each dried oregano and basil
1/2 teaspoon sugar
Salt and pepper, season to your tastes
White Sauce (Béchamel):
4 tablespoons butter
1/4 cup flour, all-purpose or plain
3 1/2 cups milk
1 cup fresh shredded parmesan
375 grams fresh lasagne sheets
500 grams fresh mozzarella cheese, shredded
2 tablespoons finely chopped fresh parsley
Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and sauté for about 1 minute, until fragrant.
Add beef and pork and cook while breaking it up with the end of your spoon until browned.
Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer.
Season with the desired amount of salt and pepper, and sugar if needed.
Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
Adjust salt, pepper and dried herbs to your taste.
Parmesan White Sauce:
In a large pot, melt butter over medium heat. Remove from the hot plate; add the flour and whisk for about 30 seconds, or until well blended.
Place pot back onto the stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined.
Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
Increase heat to medium and continue cooking sauce while occasionally stirring until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
Preheat oven 180 degrees.
Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagne sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta),
1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
Pour the remaining meat sauce and white sauce over the last layer of lasagne sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.
Garnish with parsley and let stand for about 10 minutes before slicing and serving.