Spanish Lasagne
From Cherrill 12 years ago
- 2 hours to make
- Serves 6
Once again I'm indebted to a Spanish neighbour for this recipe. I'd made Lasagne for years but this is the best I've ever tasted.
Ingredients
- 1 pack Lasagne pasta sheets - I use the dried but pre-cooked type, they work the best and are easiest. shopping list
- 400g lean minced beef shopping list
- 1 largish zucchini, unpeeled and finely chopped shopping list
- 2 medium onions finely chopped shopping list
- 3 cloves garlic, crushed shopping list
- 1 large tin tomatoes (about 750g) shopping list
- I medium green bell pepper, deseeded and finely chopped shopping list
- button mushrooms, cleaned and roughly chopped (about 1 1/2 cupfuls) shopping list
- tomato ketchup - a couple of squirts shopping list
- 1 veg stock cube shopping list
- 2 tablespoons worcestershire sauce shopping list
- 1 tablespoon soy sauce shopping list
- Your favourite strong (sliceable, not soft) cheese. I use Cheddar shopping list
- 2 cups milk shopping list
- 1 dessert spoon scoop of butter or margarine shopping list
- 1 tablespoon flour shopping list
- oil for frying shopping list
- 3 large glasses dry white wine shopping list
- All these ingredients are approximate - you can fiddle about with the quantities to suit your taste. shopping list
How to make it
- In a deep saucepan or stovetop friendly casserole pot:
- Heat some oil and gently fry the onion and garlic together
- Add the meat and stir until broken up and half cooked
- Add zucchini, bell pepper and mushrooms. Stir to mix.
- Add the tomatoes - chop them if whole - and the liquid.
- Pour in 1 glass of white wine, Worcester sauce, tomato ketchup and Soy sauce.
- The mixture should be wet at this point. If not, add enough liquid (more wine/water or tomato juice) to make a sloppy sauce.
- Cover and simmer for half an hour
- Sit down and drink a glass of the wine.
- Check the seasoning and add more Worcester, Soy or tomato ketchup, to taste.
- In an ovenproof dish (14" x 12" or thereabouts and at least 4" deep) layer the sauce with the pasta sheets starting with the sauce. Aim to get at least 4 layers of pasta, finishing with a layer of pasta and press it all down a bit.
- Here's my neighbours' trick - set it aside for at least an hour at room temperature to allow the sauce to soak into the pasta
- Meanwhile, sit down and drink the other glass of wine.
- Melt the butter in a saucepan, slowly add the flour to make a paste, then slowly add the milk, stirring constantly to form a sauce the consistency of single cream. Crumble in the stock cube and about 1/2 a cup of grated cheese
- Stir until the cheese has melted, simmer for 5 mins, (don't let it boil) and pour it over the Lasagne
- Slice (don't grate) enough cheese to cover the top and bake in a moderate oven for about 40 mins.
- Allow to rest (the Lasagne - not you) for 10 mins before serving with a side salad and crusty bread. The sauce makes a great Bolognese and it freezes well too.
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