Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Lasagna
This is a great recipe from Bon Appétit. While it’s a little more involved than a weeknight meal or even a regular weekend meal for me personally this has a really fantastic result and is worth the effort for a dinner party or any other special occasion. You can scale this recipe up to make more than one tray but this made at least 8-10 good portions and at a party could be stretched to 16-18 people if served alongside other things.
Make the Bolognese: Heat oil in a large Dutch oven over medium-high and cook, stirring occasionally, until browned all over.
2
Reduce heat to medium then add onion, celery, carrot, and garlic and cook, stirring occasionally, until softened, 6–8 minutes.
3
Add tomato paste and cook, stirring constantly, until paste darkens, about 2 minutes. Add tomatoes, broth and milk then bring to a simmer. Cover pot, turn heat down low and leave to cook for 60-75 minutes at least, checking every 15 minutes and adding liquid as needed.
4
Make Béchamel: Melt butter in a large saucepan over medium heat. Whisk in flour and cook about 2 minutes. Whisk in milk bring to a simmer and cook, whisking occasionally, until béchamel thickens. Add cheese and season then allow to cool completely.
5
Assemble lasagna: Preheat oven to 160°C. Cook noodles in a pot of boiling water for 4-5 minutes (they will seem to be too firm) and transfer noodles to a large bowl of cold water to cool. Drain and lie flat in a single layer on parchment lined surface.
6
Oil a 13x9" glass or ceramic baking dish. Layer your lasanga: ragu, noodles, béchamel, and repeat until you have 4-5 layers. Cover top with béchamel making sure it is covered at the edges.
7
Bake lasagna until bubbling gently around the edges, about 35-40 minutes. (If you want an even crisper top you can broil it for 5 minutes as well).
Ingredients
Ingredients
Bolognese
400gground turkey (or other ground meat)
2tbspolive oil
1onion, chopped
1celery stalk, chopped
1carrot, chopped
3cloves garlic, chopped
1tbsptomato paste
250mlchicken stock
120mlmilk
400gcrushed tomatoes
Béchamel
60gbutter
60gflour
750mlmilk
60gparmesan cheese
cayenne, nutmeg, dill, salt, pepper
Assembly
400gdried lasagna noodles
salt, olive oil, parmesan
Directions
Directions
1
Make the Bolognese: Heat oil in a large Dutch oven over medium-high and cook, stirring occasionally, until browned all over.
2
Reduce heat to medium then add onion, celery, carrot, and garlic and cook, stirring occasionally, until softened, 6–8 minutes.
3
Add tomato paste and cook, stirring constantly, until paste darkens, about 2 minutes. Add tomatoes, broth and milk then bring to a simmer. Cover pot, turn heat down low and leave to cook for 60-75 minutes at least, checking every 15 minutes and adding liquid as needed.
4
Make Béchamel: Melt butter in a large saucepan over medium heat. Whisk in flour and cook about 2 minutes. Whisk in milk bring to a simmer and cook, whisking occasionally, until béchamel thickens. Add cheese and season then allow to cool completely.
5
Assemble lasagna: Preheat oven to 160°C. Cook noodles in a pot of boiling water for 4-5 minutes (they will seem to be too firm) and transfer noodles to a large bowl of cold water to cool. Drain and lie flat in a single layer on parchment lined surface.
6
Oil a 13x9" glass or ceramic baking dish. Layer your lasanga: ragu, noodles, béchamel, and repeat until you have 4-5 layers. Cover top with béchamel making sure it is covered at the edges.
7
Bake lasagna until bubbling gently around the edges, about 35-40 minutes. (If you want an even crisper top you can broil it for 5 minutes as well).
