Beef Lamb and Shiraz Lasagne
From kraizen 15 years ago
- 30 minutes to make
- Serves 6
Like another foody, Lasagne is my favourate food. This variation is the Lasagne I cook when I want one which is more meaty. Stay tuned for more varieties! (I cook one a week)
Ingredients
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- Base: (Store brought mince will work but butcher ground chuck shopping list
- steak and lamb backstrap is much better) shopping list
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- 250g beef mince shopping list
- 250g lamb Mince shopping list
- 1 small onion shopping list
- 2 Tablespoons extra virgin olive oil shopping list
- 1 Can (400g) Chopped tomato shopping list
- 250g Mozarella shopping list
- 1/4 to 1/2 cup shiraz shopping list
- Lasagne Sheets (18cm x 10 cm) shopping list
- Parmesan to taste shopping list
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- Herbs: (fresh herbs would be more potent) shopping list
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- 4 bay leaves shopping list
- 1 Can (140g) tomato paste shopping list
- 2 Teaspoons Crushed garlic (or more) shopping list
- 1 Teaspoon dried basil shopping list
- 1/2 Teaspoon Dried thyme shopping list
- 1/2 Teaspoon Dried oregano shopping list
- 1/2 Teaspoon dried parsley shopping list
- 1/4 Teaspoon dried rosemary shopping list
- salt + pepper to taste shopping list
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- Cheese Sauce: shopping list
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- 1 egg shopping list
- 250g ricotta cheese shopping list
How to make it
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- Step 1
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- Brown Mince and chopped Onion together in the Olive Oil
- Add Tomato and Shiraz
- Mix Well
- Add Herbs
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- Step 2
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- Simmer on low heat for 30 minutes or till reduced
- (Stirring every 10 minutes or so)
- Remove from heat and remove the bay leaves
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- Step 3
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- Cook Lasagne sheets in boiling water till al dente (just before cooked). For my tray i needed 9 Sheets,
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- Step 4
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- Cover the bottom of a baking dish (in my case with a 26 cm long, 22cm wide, and 5 cm deep metal tray) with lasagne sheets. I usually need 9 sheets for one tray of this recipe.
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- Step 5
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- Smooth Ricotta with the Egg with a spoon to a slightly crumbly paste
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- Step 6
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- Spread half of the ricotta+egg paste over the lasagne sheets
- Sprinkle a quarter of the mozzarella over the ricotta sauce
- Spread 1/3 of the meat sauce over the mozzarella
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- Step 7
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- Cover with lasagne sheets and repeat as above, then add another layer of lasagne sheets
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- Step 8
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- Finally, spread the remainder of the meat sauce over the top, and cover with the remaining mozzarella. Sprinkle parmesan to taste on top.
- (Note: I love a lot of parmesan, and this provides a better cover for the top lasagne sheets while they are cooking. If you do not use parmesan, make sure you use extra sauce or mozzarella)
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- Step 9
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- Bake at 165 C (fan forced oven) for 30 Minutes (or to taste)
- Bake at 180 C (standard oven) for 30 Minutes (or to taste)
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- Step 10
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- Have the shiraz while waiting ;D and while eating undo your belt buckle and turn off the heater. Enjoy! *grin
Finishing the meat sauce
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Adding the ricotta and mozarella
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A finished layer with the meat
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The second layer
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The final layer
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The cooked lasagne
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