Lasagne has always held a special place in my heart as the epitome of comfort food—a dish that never fails to bring warmth and satisfaction.
It’s a culinary creation that effortlessly brings people together, making it perfect for sharing with loved ones during moments of celebration. Although this particular celebration lasagne may seem imposing at first glance due to its long list of ingredients, fear not! Each component can be readily sourced from your local supermarket, making the preparation process a breeze.
While it’s true that crafting this lasagne requires a bit of time and effort, rest assured that the journey is as enjoyable as the destination. The aromas that fill the kitchen as the lasagne bakes in the oven are tantalizing, adding to the anticipation and excitement of what awaits.
The process of assembling layers of rich, flavourful ingredients is a labour of love.
Whether it’s a festive occasion, a family gathering, or simply an opportunity to create something remarkable in the kitchen, this celebration lasagne holds a special place on the menu. Its blend of flavours and textures make it a dish worth savouring. So, roll up your sleeves, gather your ingredients, and embark on this culinary adventure—it’s guaranteed to be a gratifying experience, regardless of the occasion.
Celebration Lasagne
Ingredients
- 2 tbsp Olive Oil
- 1 Red Onion (large)
- 4 Cloves Garlic
- 2 Sprigs Fresh Rosemary
- 150g Pancetta (cubed)
- 500g Mince Beef
- 400g Italian Sausages
- 1 tbsp Oregano
- 250ml Red Wine
- 1 Beef Stock Pot
- 2 tbsp Tomato Puree
- 2 Bay Leaves
- 2 Tins Chopped Tomatoes
- 500ml Water
- Salt and Pepper
- 75g Butter
- 4 tbsp Plain Flour
- 400ml Milk
- 400ml Double Cream
- 2 tbsp Freshly Grated Nutmeg
- 40g Freshly Grated Parmesan
- 18-20 Dried Lasagne Sheets
- 2 Balls Mozzarella
- 40g Freshly Grated Parmesan
- Bunch of Fresh Basil
Directions
- Preheat the oven to 170°C (150°C Fan)
- Heat the oil in a large pan or casserole dish. Add the onion, rosemary and garlic and cook for 5 minutes, then turn the heat down to low and cook for 15 minutes, stirring every now and again until the onions are beginning to soften.
- Add the pancetta, turn up the heat again and cook until just turning crispy, then add the minced beef and give everything a good stir.
- Squeeze the meat out of the sausage skins and into the pan. Break up the meat with a fork & add the oregano. Give everything another good stir to mix together well.
- Add in the red wine, tinned tomatoes, water, tomato puree, beef stock pot and bay leaf. Stir everything together and bring to a bubble, then pop on the lid then turn the heat down again to medium-low and simmer for 20 minutes. Stir from time to time.
- At this stage you can get on with the cheese sauce. Put the butter into a pan over a medium heat and once melted, add the flour. Cook, while stirring, for 5 minutes until the butter turns a deep gold brown. Whisk the milk and cream together in a measuring jug.
- Turn the heat to low and add in a few tablespoons of the milk mixture and whisk. It will form a thick paste. Keep adding the milk 2-3 tablespoons at a time whisking as you go. Only add more milk once fully absorbed. Once all of the milk and cream has been added you will have a smooth, thick, sauce. Simmer gently, while slowly whisking for about 15 minutes. Grate in the nutmeg and parmesan then taste for seasoning.
- By now the meat sauce should be cooked. Give the sauce a good stir and check for seasoning.
- Now its time to assemble the lasagne. Grease a large dish with butter and add a thin layer of meat sauce, followed by some basil leaves. Then a layer of pasta sheets, making sure they over lap each other, followed by a layer of cheese sauce. Repeat these layers another two times.
- To finish, tear up the mozzarella balls and sprinkle over the top of the final layer of cheese sauce. Grate over the parmesan, pour over some olive oil and bake in the oven for 45 minutes.
- Take the lasagne out of the oven and let rest for 20 minutes.
