Moms famous lasagna recipe
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.
basil & oregano
cup red wine
can of chopped tomatoes
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.
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.