Although I am well known for my Asian food stall at the school fetes, my signature dish is actually a lasagne. My lasagne is fresh, intense and satisfying. In some small ways, it is different to the others.
I have a few little secrets to share:
- I use the Leggo Stir Through Chargrilled Vegetable sauce instead of a standard tomato sauce (I use 3 bottles for each tray of lasagne)
- I don’t use a white sauce – instead, I use lots of tasty cheese to lay straight onto the meat sauce at each layer
And here is a few other minor details if you are interested:
- Instead of using beef mince – try half beef & half pork mince
- Make sure the mince are fully cooked before adding the sauce (otherwise it may be chewy)
- Add vegetables such as silverbeet, corns & peas. If silverbeet is used, boil the vegetable for at lease 20 minutes, otherwise it may have a bitter taste
- Raise the Stir Through sauce with red wine and pour the liquid into the meat sauce- the meat sauce needs lots of liquid because we are not using the white sauce
- I have a Macarto pasta making machine, but I found dry lasagne sheets work just fine (and easier); however I do crack the dry lasagne sheets with a sharp knife after laying them
- While baking, cover the lasage with baking paper and foil for 3/4 of cooking time – this will keep the cheese on top ‘fresh’ while the dry lasagne sheets cooking through
- After baking, leave the lasagne aside to cool for at lease 30 minutes for the sauce to be further absorbed
Would you like to give it a try? I am happy to post the full recipe if you give me a yell.