The word lasagna comes from the Greek word, “ lasagnum” meaning dish or bowl. Over the years the Italians changed it to “ lasagna”. The word previously named after the serving dish it was baked in, came to be known as the pasta meal we all know today. We cook this meal a lot and it really goes a long way. Cooking this dish a day in advance is the best way as the sauce and pasta firm up giving it structure. Otherwise serving it sraight from the oven it just collapses into a mess.
500g Beef Mince
100g Smoked Streaky Bacon
2 Cloves Garlic finely chopped
1 tsp Thyme
1 tbsp Worcestershire Sauce
2 tbsp Honey
2 tbsp Tomato Ketchup
2 Tins Plum Tomatoes
8 Cherry Tomatoes sliced
1 Carrot grated
1 Celery finely chopped
1 medium sized Onion finely chopped
8 Mushrooms chopped
1 tbsp Balsamic Glaze
1 large jar of White Sauce
¾ cup fresh Mint Leaves roughly chopped
Fresh Lasagne Sheets
3 cups grated Mozzarella
1 cup grated Mature Cheddar
In a large pan brown off the mince, bacon and garlic with a splash of olive oil.
Add the tomato ketchup, worcestershire, honey, thyme, salt and black pepper.
In a separate pan, fry the onion and mushroom with a splash of olive oil, add the balsamic glaze and black pepper.
Now add the glazed onions and mushrooms to the mince mixture along with the grated carrot, chopped celery, plumed tomatoes, cherry tomatoes and reduce to a low simmer for 10-15 minutes to allow flavours to permeate.
Pour white sauce into a bowl, add ricotta cheese, two cups grated mozzarella, chopped mint and mix thoroughly.
Begin layering your lasagne dish, starting with tomato sauce mix, then fresh pasta sheets, white sauce mix, fresh pasta sheets, tomato sauce mix and finally white sauce mix. Finish off with a layer of 1 cup grated mozzarella and 1 cup grated mature cheddar.
Place in an oven at 180 degrees for 30 minutes or until pasta is cooked through.