Main Meals Archives

Chicken recipes

Tuscan chicken with creamy mash and burnt butter sage

60 minutes

Boards and

Lamb crown roast with vino cotto roasted grapes

1 hour

Fish recipes

Whole lemon stuffed hake with olive and caper sauce

30 minutes

Braai recipes

Chorizo-and-olive butter hake parcels

15 minutes

Mexican recipes

Creamy black bean, harissa and almond butter stew

Pasta recipes

The OG lasagne

50 minutes

The OG lasagne

Serves 4

Difficulty Medium

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

4 T olive oil
250 g free-range lean beef mince
250 g pork mince
1 onion, finely chopped
3 cloves garlic, crushed
4 sprigs thyme, chopped
3 sticks celery, finely chopped
2 carrots, finely chopped
4 T tomato paste
1 x 400 g can tomatoes
1 cup beef stock
440 g sundried tomatoes
150 g lasagne sheets
2 T butter
sea salt and freshly ground black pepper, to taste
100 g mozzarella, grated

For the cheese sauce:

3 T flour
4 T butter
1 cup cream, warmed
½ cup full-cream milk, warmed
50 g Parmesan, grated
salt, to taste
white pepper, to taste

Method

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1. Preheat the oven to 200°C. Heat the olive oil in a heavy-based saucepan over a high heat and fry the mince until golden brown. Remove from the pan and set aside.

2. In the same pan, fry the onion over a medium heat until pale golden, then add the garlic, thyme, celery and carrots. Cook until soft, about 15–20 minutes. Add the tomato paste and cook for 5 minutes, then add the canned tomatoes, stock and sundried tomatoes and reduce for 15 minutes.

3. Meanwhile, precook the lasagne sheets in salted boiling water for approximately 3 minutes each. 4 Return the mince to the pan, add the butter and seasoning and simmer for 10 minutes.

5. To make the cheese sauce, combine the flour and the butter in a medium saucepan and cook until bubbling and slightly caramelised. Add the cream and milk and whisk to combine. Cook until thickened. Remove from the heat and stir in the Parmesan and seasoning.

6. To assemble, layer the ingredients in an ovenproof dish starting with a layer of mince, then the cheese sauce, then the lasagne sheets. Make the top layer quite messy with exposed pasta to guarantee crispy pieces. Cover with mozzarella and bake for 15–20 minutes.

Find more lasagne recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom

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The OG lasagne

The OG lasagne

Ingredients

Method