Lasagna a La Simon…
This has to be one of my all time faves to make, and to be honest, my most requested dish to make! I first made this back in England in my early Twenties. I adapted it from a basic home cooking book, and added some touches to make it my own unique version. This recipe is reminiscent of the lasagna made in the Bologna area of Italy. The rich meat sauce, covered with a thick and creamy Cheese béchamel topping, layered with either fresh home made pasta sheets or store purchased dried Lasagna sheets are then baked in the oven to a beautiful Golden colour.
The rich meat sauce, covered with a thick and creamy Cheese béchamel topping, layered with either fresh home made pasta sheets or store purchased dried Lasagna sheets are then baked in the oven to a beautiful Golden colour.
- 750g Lean ground Beef
- 1 Large Yellow Onion finely diced
- 1 small finely chopped carrot
- small handful of Green peas
- 330 ml of strained tomatoes (Passata)
- 2 teaspoons of Tomato paste
- 250 ml Beef Stock
- 1 teaspoon dried Marjoram
- 1 teaspoon of dried Basil
- 1/2 teaspoon dried ground Bay Leaves
- 2 cloves of finely chopped Garlic
- Salt and ground Back pepper
- 2 teaspoons of Cornstarch
- 12 sheets of dried Lasagna
- 5 tablespoons of Butter
- 2-3 tablespoons of Flour
- 300-400 Ml of 3% Milk
- 125g of Cheddar Cheese, grated
- 125g of Mozzeralla Cheese, grated
- Using a large non stick Wok on a medium-heat, saute the onions and carrots for a few minutes in a little Olive oil.
- Add the Ground beef and Salt, stir frequently until the meat has browned.
- Add the ground black pepper and garlic, stir to mix in.
- Add the strained Tomatoes and stir well.
- Then add the dried herbs and mix.
- Add the beef stock , stir, and turn heat down to low. Let simmer for at least 1 Hour and 45 minutes. Stir occasionally. Sauce should be fairly thick at around that time, if not, leave another 15 minutes. Add the peas (if desired) about 15 minutes before the sauce is finished cooking. ( I also add some cornstarch and water mixed to a thick paste if the sauce isn’t as thick as I would like).
- Approximately 25 minutes before the sauce has finished simmering, place a very large saucepan filled with cold water on high heat, bring to a rolling boil.
- Add 1 tablespoon of Kosher salt, then add the dried Lasagna sheets one by one. Lower heat to a gentle boil and stir the sheets occasionally. Cook for approx 15 minutes until they are soft. (If using fresh pasta sheets, then only cook for 3 minutes until Al dente)
- Using a large baking dish, (approx 12″ x 9″) rub the butter all over the bottom and sides of the dish.
- Drain Lasagna sheets and rinse in cold water.
- Layer half of the sheets on the bottom of the baking dish so each sheet slightly overlaps.
- Spoon half of the meat sauce on top of the lasagna and then add another layer of lasagna and the rest of the meat sauce on top.
- Let sit for a bit while you make the béchamel cheese sauce. (this helps to keep it firm).
- Melt 3 Tablespoons of butter in a medium sauce pan on low heat, add 2 tablespoons of flour and stir well to make a Roux. Remove from heat and let cool for a minute or so.
- Gently start to add milk and stir continuously. Add more milk and keep stirring slowly until the sauce thickens. Lumps may form if you have the heat too high, if this happen, remove from heat and keep stirring.
- Add half of the grated cheese and stir well, the sauce should be quite thick!
- ladle the sauce on to the top layer and smooth out until all the meat sauce is covered. Sprinkle the rest of the grated cheese all over the sauce layer. I usually let this sit for 30 minutes to help everything set.
- Place on a middle rack in a pre-heated oven at 400f. Cook for 30 minutes or until the cheese has a nice golden brown colour. Serve with a freshly made Caesar salad and enjoy! Bon appetit!
Follow My Blog
Get new content delivered directly to your inbox.