BIGGA Lasagne

Bolognese

Ingredients

• 2 onions, finely diced
• 3 cloves garlic, finely sliced
• 500g beef mince
• 500g pork mince
• 300ml red wine
• 2kg passata
• ½C fresh lemon juice
• Rosemary, basil, oregano

Directions

1. Preheat a deep dish pan to searing temperatures.
2. Add a tbsp of oil, followed by the onion. Let the onion brown from caramelisation.
3. Add garlic and stir into the browned onion before adding both beef and pork mince. Regularly break apart and stir the mince, allowing it to thoroughly brown.
4. Add the red wine to deglaze the pan and let the alcohol cook out at a lower temperature for a few minutes.
5. Stir in the passata, lemon juice, rosemary, basil, and oregano.
6. Reduce temperature to low and slowly simmer for 2–3 hours until the consistency is slightly sticky.

Béchamel Sauce

Ingredients

• 6 tbsp unsalted butter
• 3 tbsp plain flour
• 2C milk
• 1 tsp nutmeg

Directions

1. Heat milk in a small saucepan until just warm, take off heat and set aside.
2. Melt butter in a medium saucepan. Once completely melted and bubbling, add the flour and stir to create a roux. Cook for 2–3 minutes until golden.
3. Add a small amount of warmed milk (about 3 tbsp) and mix until thickening. Slowly add the rest of the milk whilst whisking vigorously to create a smooth, thick white sauce. Add nutmeg in the last minute and stir through.

Assembly

Ingredients

• Bolognese sauce (as above)
• Béchamel sauce (as above)
• 1C grated mozzarella cheese
• ½C grated parmigiano reggiano
• ½C finely grated parmesan
• 10–16 sheets fresh lasagne sheets

Method

1. Add a few small dollops of butter scattered around the base of your BIGGA skillet.
2. Ladle a thin layer of bolognese sauce over the butter and spread across pan.
3. Add a layer of lasagne sheets (slight overlapping helps).
4. Add another bolognese layer and a béchamel layer (about a ladle of each), spreading evenly.
5. Spread a handful of mozzarella and a sprinkle of parmesan over the sauce.
6. Continue repeating until about 1cm from the top edge of the pan. Rotate the angle of pasta sheets with each layer.
7. Finish with a sauce layer, sprinkle mozzarella then grated parmigiano reggiano across the top.
8. Cover with foil and bake at 180°C for 30 minutes. Remove foil and bake a further 15–20 minutes until golden and bubbling. Rest for 10 minutes before serving.