Slow cooked lasagne

Posted: April 13, 2011 in Mince, Pasta, Uncategorized

Friday is my day of house prepping, my day off work, time to enjoy with my son. One thing I love to do with my son is cook. He loves to sit up on the bench, stir, learn about all the ingredients and cooking methods and help mummy. So last Friday we decided to make a lasagne. But every lasagne tastes better the next day, after it’s had time to marinade through. What better way to achieve that ‘rested’ taste then to slow cook and combine later in the afternoon.

Slow Cooked Lasagne
Preparation Time 20 minutes
Cooking Time 80 minutes

Recipe By:
Serving Size: 8
Cuisine: Italian
Main Ingredient: Pasta
Categories: Main Dish

-= Ingredients =-
1 tablespoon olive oil
1 brown onion ; halved, finely chopped
2 garlic cloves ; crushed
750 grams beef mince
800 gram Italian diced tomatoes ; passata
2/3 cup red wine
1 tablespoon tomato paste
Salt & pepper
Olive oil
lasagne sheets
1 cup mozzarella ; coarsely grated
Mixed salad leaves
Cheese Sauce
2 cups Milk
1 brown onion ; halved, coarsely chopped
8 fresh parsley stalks
8 whole black peppercorns
4 whole cloves
2 bay leaves
60 grams butter
1-2 tablespoons flour
1/2 cup parmesan ; finely grated
Pinch ; ground nutmeg
Salt ; & ground white pepper

-= Instructions =-
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Remove from heat and place in slow cooker on low for 5-6 hours. Taste and season with salt and pepper.
To make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Stir with a whisk to remove any lumps. Remove from heat and set aside for 15 minutes to infuse.
Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
Preheat oven to 180°C. Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
Cut the lasagne into 8 portions and serve with mixed salad leaves.

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