There is one word for this meal and that is epic! I mentioned previously that I went to an amazing foodie’s festival on Saturday, and while I was there I subscribed to Jamie’s (Oliver) Magazine. The front cover inspired me as it had a lasagne that looked more like a pie, and I have to say it intrigued me. I am an avid lasagne lover so always up for trying something different with it and I am ashamed to say I have never tried it with homemade pasta; the difference that it made was incredible. I always thought I had the best lasagne recipe in the World (and I couldn’t quite bring myself to part with it), until I made this lasagne and oh my, it was amazing! I have said it before and I will say it again, homemade pasta is the bee’s knees and there is nothing that will compare to it, if you don’t believe me you will just have to try it for yourself!
For the Pasta
– 200g 00 flour
– 100g wholemeal flour
– 1 tsp chilli powder
– ½ tsp salt
– 3 eggs
– 30ml extra virgin olive oil
For the Bolognaise
– 1 green pepper – finely chopped
– Glug of olive oil
– Half of yesterday’s burger recipe (or simple make up the ingredients with half the mixture)
– 175g mushrooms – sliced
– 1 carrot – peeled and finely grated
– 1 x 400g tin chopped tomatoes
– 1 tbsp tomato puree
– 1 tsp marmite
– Black Pepper
For the Béchamel
– ¾ pint milk
– 2 tbsp corn flour – mixed with a little water to make a paste
– 1 vegetable stock cube
– 40g chilli cheese – grated
To finish off
– Handful of cherry tomatoes – sliced in half
– 250g fresh mozzarella – torn
– Black pepper
To make the pasta, mix together the dry ingredients and then add the eggs and oil
Bring together until well combined and then knead the dough on a floured worktop until you have a smooth consistency
Wrap the dough in cling film and chill for at least half an hour
While the dough is chilling make a start on the bolognaise by frying the peppers in the oil for 5 minutes
Add the mince mix and cook for a couple of minutes, stirring regularly, until the mince has browned
Add the remaining ingredients, bring to the boil and then simmer until thickened.
To make the béchamel sauce, get a non-stick sauce pan and heat the milk until it starts to steam.
Mix the corn flour with a little water to form a paste, and pour in two thirds of this into the steaming milk.
Crumble in the stock cube at the same time and continue to stir until the sauce thickens. If it has not thickened after 7-8 minutes then add a drop more corn flour until you have the consistency that you desire.
Remove from the heat and stir in the cheese.
Leave both the bolognaise and the béchamel to stand until you are ready to layer up the lasagne, they will actually thicken up a little while cooling and be even tastier.
To roll out the pasta you could ideally do with a pasta maker, otherwise roll out the pasta as thin as you possibly can.
If you are using a pasta roller, take half of the pasta dough and cut it in half again (you will have extra dough to make another meal with or freeze, otherwise make just half the mixture).
Roll the dough flat and then on the widest setting, pass it though the pasta machine.
Fold the dough in half and pass it through again, repeating 4-5 times.
You may need to regularly flour the pasta dough to stop it from sticking
Once you have completed your steps and you have smooth dough, reduce the size of the gap on the machine and pass the dough through; continue to do this until you are 1-2 sizes away from the smallest dough size.
Grease a 25cm round pie dish (or a standard oven dish you would use for lasagne).
Trim the pasta strips to size and line the bottom of the dish
Top with half the bolognaise and then place another layer of the lasagne on top.
Use up the remaining bolognaise mix on top of this and then spread on a final layer of lasagne
Finish off with your béchamel and lay the mozzarella and tomatoes over it.
Give it a good twist of black pepper and then bake in the oven for 40 minutes