Today I made a delicious lasagna (with a tiny bit of help from Gordon Ramsay..) The reason for this outburst of the kitchen goddess in me came from the fact that I want to keep my food costs down while at the same time eat more healthily and basically know what I put in me. I found the recipe on Channel 4’s website under Gordon Ramsay and simply modified it slightly to fit my purpose, i.e. adding many more vegetables for nutritional benefits, crushed linseed for fiber and beans as an added source of protein next to the ground beef.
My modifications to the recipe means that this will now feed a Costa Rican family of about 10 people instead of just feeding the typical UK family of a measly 4..
- 3 tbsp olive oil
- 1 onion, peeled (half grated half chopped)
- 1 large carrot, peeled (grated)
- 2 teaspoons of garlic salt
- 1 tablespoon dried oregano
- 600g minced beef
- Half a courgette (in thin slices)
- 1 can of black beans
- 1 red pepper
- 1 tbsp Hot Chilli sauce
- 1 teaspoon Crushed red pepper
- 1 x 400g tin chopped tomatoes
- 50ml milk
- Salt and freshly ground black pepper
For the sauce
- 50g butter
- 50g flour
- 500ml milk
- 150g Random Costa Rican cheese, grated
- 6 sheets of ‘non-cook’ lasagne sheets
Method: How to make Linda’s Lasagne 🙂
1. Pre-heat the oven to 220C/ gas mark 7.
2. Heat the olive oil in a hot pan. Grate the onion and carrot and add some garlic salt before frying together. Season with a pinch of oregano, Hot chilli sauce, crushed red pepper and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Mix the tomato passata with the black beans, add the mixture little by little while letting the sauce simmer. Continue until all the meat has browned nicely. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.
3. To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.
4. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the sliced courgettes and the thinly sliced peppers so they form a layer on top of the white sauce. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.
5. Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.
YUMMY! 🙂 And yay for making it all by myself!