Recipe Lasagna with meat sauce

FoodFighter

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Lasagna with meat sauce

Ingredients (all weights are approximate and insensitive to accuracy)
  • 500 g sweet Italian sausage, or 500g beef, whatever you have
  • an another 340 g lean ground beef
    • Into a pan and brown it
  • 80 g minced white/brown onion
    • Into a pan brown it gently, then add it to the above
  • 2 cloves garlic, crushed with the back of a knife then finely sliced
    • Just keep adding the ingredients to the pan
  • 1 (28 ounce) 800g can crushed tomatoes
  • 2 (6 ounce) 170g cans tomato paste
  • 2 (6.5 ounce or 185g) cans canned tomato sauce
  • 1 g dried basil leaves
  • 120 ml water
  • 25 g white sugar (don't skip, no customizations allowed)
  • 1 g fennel seeds
  • 2 g Italian seasoning
  • 9 g table salt, divided, or to taste
  • 0.5 g ground black pepper
  • 15 g chopped fresh parsley
Get real brown on the mince, no half measures, it all needs to be browned, not blond, not a few browned pieces
ALL MINCE browned nicely, work your meat.

Make a nice Béchamel to go into between.
500 ml whole milk
1 onion
1 bay leaf
2 cloves
50g butter
50g plain flour

Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.

Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms. Continue cooking for 2 mins.

Remove the onion, bay and cloves from the milk with a slotted spoon and discard (I hate wasting this onion, can I use it for anything at all?). Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Red/Pasta/White
Bake at 180C on air for 30minutes.
The topping has to be a generous layer of dry grated mozzarella, which you brown under the grill at the end.

Freezes Well.

72789
72790

72791
 
Last edited:

rascal

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Lasagna with meat sauce

Ingredients (all weights are approximate and insensitive to accuracy)
  • 500 g sweet Italian sausage, or 500g beef, whatever you have
  • an another 340 g lean ground beef
    • Into a pan and brown it
  • 80 g minced white/brown onion
    • Into a pan brown it gently, then add it to the above
  • 2 cloves garlic, crushed with the back of a knife then finely sliced
    • Just keep adding the ingredients to the pan
  • 1 (28 ounce) 800g can crushed tomatoes
  • 2 (6 ounce) 170g cans tomato paste
  • 2 (6.5 ounce or 185g) cans canned tomato sauce
  • 1 g dried basil leaves
  • 120 ml water
  • 25 g white sugar (don't skip, no customizations allowed)
  • 1 g fennel seeds
  • 2 g Italian seasoning
  • 9 g table salt, divided, or to taste
  • 0.5 g ground black pepper
  • 15 g chopped fresh parsley
Get real brown on the mince, no half measures, it all needs to be browned, not blond, not a few browned pieces
ALL MINCE browned nicely, work your meat.

Make a nice Béchamel to go into between.
500 ml whole milk
1 onion
1 bay leaf
2 cloves
50g butter
50g plain flour

Gently bring 500ml whole milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.

Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms. Continue cooking for 2 mins.

Remove the onion, bay and cloves from the milk with a slotted spoon and discard (I hate wasting this onion, can I use it for anything at all?). Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Red/Pasta/White
Bake at 180C on air for 30minutes.
The topping has to be a generous layer of dry grated mozzarella, which you brown under the grill at the end.

Freezes Well.

View attachment 72789 View attachment 72790
View attachment 72791

Thanks a big help, I’ve never used fennel in my recipe, I can see it working.

Russ
 

MypinchofItaly

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I just par cook/blanche the sheets, too. Just long enough for them to bend a little, and not break.

CD

Exactly, no need to cook them previously, blanched few mins is more than enough. I tested both ways but blanched them first surely works better to me rather than just add them dry as they are.
 
Last edited:
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