You may or may-not have noticed, but it has been a wee while since I have blogged any recipes, and that’s not because I have become bored of blogging or cooking (that could never happen), but I’ve been on holiday. We had a week in the beautiful French Alps surrounded by snow, beautiful mountains, and wine and cheese on tap! One could say that this is my idea of paradise, and there were moments when I was sat in a hot tub gazing out onto the most beautiful view imaginable while sipping champagne, or scooping up molten cheese with a crusty French loaf that I believed I was in paradise. I did however miss being able to cook and have officially had a happy reunion with my pots and pans since my return.
Even though we ate our weight in cheese most days, I have had to wean myself off the stuff slowly instead of going cold turkey, and what better way to do that than with lasagne. This lasagne recipe is definitely one for the avid cheese lover, as there is an extra special sneaky layer of the stuff, and although lasagne is traditionally beef, lamb makes a super tasty version with much more flavour and punch! Give this a try and I promise you will be making it again and again and again.
For the Bolognaise
- 1 chilli – finely chopped
- 1 tbsp olive oil
- 250g chestnut mushrooms – sliced
- 1 large onion – finely sliced
- 2 small carrots – finely grated
- 3 cloves garlic – crushed and finely chopped
- 500g lamb mince
- 1 tsp finely chopped rosemary
- 2 tsp mint sauce
- ½ tsp cinnamon
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp marmite
For the Béchamel Sauce
- 80g butter
- 2 heaped tbsp. plain flour
- 1 pint milk
- 2 tbsp parmesan – grated
- 175 edam cheese – finely sliced
- 75g feta cheese – crumbled
- 9 sheets lasagne
- Parmesan – to top
In a large saucepan or cast iron pot, heat the oil and then fry the onion until soft.
Add the mince to the pan and stir until it’s all browned
Add the garlic and the chilli for 2 minutes before stirring in the cinnamon and rosemary.
Stir in the remaining ingredient, bring to the boil and then simmer for at least 15 minutes until thickened.
Preheat the oven top 180’C
To make the béchamel sauce, heat the butter and the flour together in a saucepan and stir to make a paste.
Continue to stir and add the milk a glug at a time – stirring between each addition to smooth out any lumps
Once you have added all your milk, continue to stir until the sauce is thick enough to coat the back of your spoon.
Turn off the heat and stir in the parmesan.
In a medium sized rectangular oven dish, spread out half the bolognaise on the bottom.
Top with one layer of lasagne sheets and then lay the edam out over the top and sprinkle over the feta.
Add a ladle of the cheese sauce to fill in any gaps.
Top with another layer of lasagne and then the bolognaise.
Finish off with your final layer of lasagne and top with the remaining cheese sauce.
Sprinkle your parmesan on top and bake in the oven for 40-45 minutes, until golden and crispy.