Milo's Lasagna

Method

1. Sauce: 

   1. Brown the mince and bacon in a 32cm Chef’s Pan. 
   2. Remove meat and sauté the garlic and onion. 
   3. Once soft add the carrot, capsicum and celery.  
   4. Add the meat along with the spices, balsamic vinegar, salt and pepper. When incorporated add the tin of tomato along with 1 tin of water. 
   5. Simmer with the lid on for 20 mins, stirring occasionally then tasting to add more spices as necessary. 
   6. Once the taste has been acquired allow rest with the lid on to preserve the saucy constancy. 
   7. Serve on any type of pasta you like or the homemade one below. 

   
   

   Pasta: 

   1. Measure Flour into a large mixing bowl, whisk in the salt and make a well in the centre. 
   2. Crack in the eggs and slowly start beating the eggs, gradually scooping in more and more of the flour and till it is mixed enough the knead.  
   3. Roll out the dough onto the counter and drop the dry flour into the centre and start kneading the dough until smooth. Glad wrap and let rest for 1 hour at room temp. (Can rest while the sauce cooks) 
   4. Once rested divide into 4 and roll out flat, then use a pasta machine to roll out into thin sheet, finishing around level 8. 
   5. Cut the sheets to the length of the baking tray leaving the width as is to create overlap in the centre.  

   
   

   Bechamel: (Just for Lasagna): 

   1. Add the butter to a preheated saucepan then the flour once the butter has melted and stir to create a soft dough (roux). 
   2. Add milk in slowly and stir until thickened to your liking. 
   3. Add salt, white pepper, nutmeg and a handful of parmesan cheese to taste and continuously stir till velvety smooth.  

   
   

   Assembling the Lasagna: 

   1. Preheat oven to 180ºC  
   2. Spoon a very light layer of sauce on the bottom of the baking tray. Then single sheets of the pasta along the bottom.  
   3. Spoon and spread the bechamel sauce lightly over the sheet and spoon a fair amount of the sauce over the bechamel and top with more sheets. Repeat until sauce and sheets are almost finished. 
   4. Then spoon the rest of the bechamel over the final layer of sauce and top with as much cheese as necessary.  
   5. Place in the oven and cook until cheese has turned golden brown.

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FAQs

Notes

Allow for cooling time.

Serve with basil leaves.

Quick trick: Store bought fresh pasta and jar of smooth bechamel sauce is a cheat’s way to add creaminess to homemade lasagne.

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