Every month I will be posting a special recipe for you all to try out. So let me know how you get on and you could always post image of your dish on Facebook and on the Bizziebaby Forum.
My recipe of the month for May – Hidden Vegetable Lasagne.
3 small carrots
1 large courgette
1 tble sp Worcestershire sauce
1 tble sp balsamic vinegar
2 x 400g tinned chopped tomatoes
1 level tsp dried basil
1 heaped tsp dried oregano
1 heaped tsp garlic puree or two garlic cloves crushed
100g tomato puree
1 onion chopped
500g lean mince, I use beef but it is your choice
90g grated cheddar cheese (optional)
250g Fresh egg pasta sheets
Sprinkle of cheddar cheese and some slices of fresh tomato to finish (optional)
Preheat oven to 200° C/390° F/gas mark 6.
To make your bolognaise sauce peel and finely chop the onion and mushrooms, alternately give them a whiz in a food processor. Grate the carrots and courgette and add to a large saucepan with the onion, mushrooms, herbs and garlic along with a dash of olive oil. Place on a medium heat and cook until the onion and vegetables are softened. Stir in the mince before adding the tinned tomatoes, balsamic vinegar and Worcestershire sauce. Finally add the tomato puree and leave on a low heat to simmer until the sauce is thickened slightly, about 30-45min.
To make your white sauce melt the butter in a pan and using a wooden spoon stir in the flour to make a paste, also know as a “rue“. Add a quarter of the milk whilst whisking to prevent any lumps. Gradually add the rest of the milk a quarter at a time, whisking as you go. Allow the sauce to cook fully for about a minute before adding the cheddar cheese if you are using, stir and remove from the heat.
To make your lasagne spoon a third of your sauce into a oven proof dish, follow with a couple of lasagne sheets making sure not to overlap. Over that layer poor a third of your white sauce and over that another third of your bolognaise sauce. Again cover with a layer of pasta, then another third of white sauce and the last of the bolognaise sauce after that. Place your final layer of pasta and cover completely with the remaining white sauce. If you so choose you can place some slices of fresh tomato and an extra sprinkling of cheese to finish your lasagne.
Place in the preheated oven and cook for 25-30min or until golden brown and bubbling. Serve with crusty garlic bread and salad or fresh chips.
Happy Cooking and will be back next month with a new recipe for you all.