Whisking It

Wednesday

23

January 2013

Moms famous lasagna recipe

Written by , Posted in Mains

I know everyone says their mom’s lasanga is the best in the world, but seriously, this one tops the charts.
Although I have added my own flare (only in the beschamel sauce), this recipe was my mothers and she got it from my dad’s sisters husband – Zio Gigi – a true Italian man who, in true Italian style, completely owned in the kitchen. He came to South Africa to open a restaurant in Durban which was pretty famous in its hay day. So this post is a tiny tribute to him and his memory, and of course to the mom with the best lasanga in the world.

Mince:

an onion
mince
basil & oregano
cup red wine
tomato puree
can of chopped tomatoes
grated carrot
tbsp sugar

Beschamel:

4 tbsp butter
2.5 tbsp flour
just under a litre of milk
tsp of nutmeg (thats my added flare)
tsp of salt

Prep the mince:
Sautee the onions in a bit of olive oil or butter. Add your mince and brown nicely. Add the wine and let it reduce. Add your herbs & grated carrot. Next add your tomato puree and canned tomatoes and cook for another 15 minutes or so.

Beschamel:
Melt your butter and add the flour while whisking briskly to avoid lumpy white sauce! Slowly add your milk while stirring and let the mix simmer for a while. Add your nutmeg and salt and keep stirring. Don’t let it get too thick, it should be about the thickness of cream not custard.

Layer your lasagna like this:
– layer of lasagna
– layer of white sauce
– layer of mince
– sprinkle of parmesan and sprinkle of mozzarella
and repeat

In between I like to add a dash of salt & pepper too. Top it off with a generous layer of mozzarella and bake for about 40 minutes. The time depends quite a lot on your oven, mine is a bit small and slow so I do it for about an hour, I also prefer my top a bit more crispy.

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