Homemade Lasagne

IMG_4235There is nothing quite like classical Lasagne it is such an amazing dish. I just adore the combination of Bolognese and cheese sauce. I will not lie this is time consuming dish, definitely a weekend. The one in the supermarket just do not measure up the home-made one. There something quite satisfying about cooking lasagne from scratch. However it is not a really “healthy” dinner but it carefully about portion size, but I cannot stand the ones that replace the cheese sauce to that ricotta mixture….it just does not work!

Ingredients –serves 10-12

  • 4 tablespoon olive oil, plus a little extra
  • 2 chopped onion
  • 2 garlic gloves, minced
  • 250g lean mince steak
  • 3 sausage meat skin removed ( I used Tesco Finest Mediterranean Sausages)
  • 4 Celery sticks, chopped
  • 4 Carrots, chopped
  • Pinch of sugar
  • 1 tablespoon of oregano
  •  2x400g canned, chopped tomatoes
  • 1 pack, fresh lasagne sheets
  • 230g/4 oz freshly grated parmesan cheese, plus extra for sprinkling
  • salt and pepper
  • 11×9 inch dish

Cheese Sauce

  • 600ml/20 fl oz milk
  • 2 bay leaf
  • 12 black peppercorns
  • 2 slice of onion
  • Freshly grated nutmeg
  • 4 tablespoon butter
  • 6 tablespoon plain flour
  • 4 teaspoon Dijon mustard
  • 140g/5 oz Cheddar cheese, grated
  • 140g/5 oz Gruyère cheese, grated
  1. Heat the oil in the pot over a medium heat, once warm, add the chopped onion and garlic, stir occasionally, cook until softened, approximately  10 minutes.IMG_4198
  2. Mix the sausage and beef together.IMG_4199
  3. Add to the onion, breaking up with a spoon until brown. Than add the celery and carrots and cook for 5 minutes.IMG_4203
  4. Season with salt and pepper. Add the sugar, oregano and tomatoes. Bring to the boil, reduce the heat to low and simmer for minimum of 30 minutes but the more time the better.IMG_4214
  5. Meanwhile make the cheese sauce. Add the milk, peppercorn, bay leafs, onion and 1/4 teaspoon of nutmeg. Heat gently until just below the boiling point. Than removed from the heat, cover and leave to infuse for 10 minutes.IMG_4206
  6. Strain the milk into a bowl or jug.IMG_4209
  7. Melt the butter in a clean saucepan. Sprinkle in the flour and cook over the a low heat. stirring constantly for 1 minute. Removed from the heat, and gradually stir in the warm milk.IMG_4210IMG_4213
  8. Return to the heat and bring to the boil, stirring until thickened and smooth. Stir in the mustard, cheddar cheese and Gruyère cheese, than season to taste with salt and pepper.IMG_4215
  9. Preheat the oven to 190°C/170°C fan oven/ 375°F/ gas mark 5. Using a little olive oil, light cover the side and base of your dish, this will help you get the lasagne out in one piece one to serve.IMG_4217
  10. Place a layer of meat sauce, followed by lasagne sheet, followed by the cheese sauce and parmesan . Repeat until you fill the dish and use all of meat sauce and cheese sauce.IMG_4227
  11. Bake  in a preheated oven for 30 minutes or until the top if brown and bubbling. Serve immediately.  I always serve mine with a little garlic bread and nice side salad.IMG_4227

About sycarroll

I'm a mild-mannered scientist by day and a food enthusiast by night. My idea for this blog was (with the assistance of my fantastic boyfriend, Fabian) to share some recipes of my own creation and other recipes that I have personally found to work out well and all going well, some posts on the great local food we have in Ireland.
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One Response to Homemade Lasagne

  1. A Cookbook Collection says:

    I love homemade lasagne!


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