by Anna Eoclidi
I found this Lasagne recipe whilst watching an old episode of “Short Cuts To Glory: Matt Okine vs Food. This is one of the best authentic Lasagne recipes that I have seen. You will notice that there is no bechamel sauce in this recipe. If you wish to use bechamel then the layers are meat, bechamel, and pasta. Do not use too much bechamel though. Also, do not forget to put meat in the bottom of the dish, to begin with, to stop the pasta from sticking to the base. I have listed all of the ingredients separately but they appear again in the method as I followed the video of the show. Enjoy!
Ingredients
- 1 tbs olive oil
- 50 g unsalted butter
- 1 diced onion
- 1 chopped carrot
- 1 chopped celery stalk
- 50 g chopped pancetta or bacon
- 300 g Pork & Beef minced coarsely
- Salt and Pepper to season
- 125 ml – 250 ml white wine
- 1 tbs tomato paste
- 400 g diced tomatoes tinned
- 1 cup of water
- 2 cups Mozzarella cheese, grated
- 1 cup Parmesan cheese, finely grated
- 1 packet of fresh Lasagne sheets
Method
Warm up the saucepan and add 1 tbs olive oil and 50g unsalted butter.
Add 1 diced onion and a pinch of salt. Slowly fry oil, butter, and onion.
Add 1 chopped carrot and 1 chopped celery stalk.
Add 50 grams of chopped Pancetta. Bacon can also be used instead of the Pancetta. Keep stirring until the Pancetta becomes a bit translucent.
Next add the meat, 300 grams of a mix of course cut Pork and Beef Mince.
Add salt and pepper to season and add 125-250 ml white wine.
Brown the meat then add 1 tbsp tomato paste.
Next, add the diced tomatoes 400 grams.
Then add 1 cup of water, stirring in. Simmer and let the sauce thicken for up to one hour. If it reduces too much just add some more water.
Taste and check if seasoned enough. Add extra salt if required at this stage.
Place baking paper on the bottom of the dish and add a thin layer of meat sauce first. This stops the pasta from sticking to the bottom of the dish.
Measure and lay fresh pasta in the dish to cover the meaty first layer. Try not to overlap the sheets, cut as necessary. If using dry pasta sheets then soak in warm water for about 20 minutes to soften so it can be cut to fit the dish.
Add the next layer of meat sauce, thinly.
Prepare 2 cups Mozzarella cheese grated and 1 cup parmesan cheese, finely grated and add a sprinkling of mozzarella and parmesan on top of the layer of meat sauce. Then another layer of pasta.
Keep layering, meat, cheese, and pasta up to about 5 layers and top with any leftover cheese. A 10 cm deep dish will hold about 5 layers.
Fresh pasta lasagne to be cooked for 1 hour at 180 C. Once cooked it will be brown on top. Sit for 5 mins to allow it to firm up for easy slicing.
The Lasagne can be refrigerated for up to 5 days or placed in a container in the freezer for up to 6 months.
You can follow this recipe which is featured in the video link below. Episode 7, appropriately titled “Comfort Food”.
https://iview.abc.net.au/show/short-cuts-to-glory-matt-okine-vs-food
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