At the end of August, I was lucky enough to be
given the opportunity to review Campbell’s,
a company renowned for it’s high quality meat and produce. I decided on a
couple of recipes and requested the ingredients that I’d need to make it. Here
we have MY version of the classic Lasagne
dish, adapted to the more Italian way of eating (because every lasagne needs
pancetta in it, trust me!) Campbell’s meat is remarkably tender and tasty, so I
definitely recommend it if you want good quality food for good prices!
Hollie’s Italian-Style
Home Made Lasagne
What you need:
Meat:
470g Minced Beef Steak
80g Pancetta
Fresh Egg Lasagne sheets.
(You can make these
if you prefer but the fresh ones are just as good!)
For the sauce:
A tin of chopped tomatoes
Salt and pepper
An onion
Mushrooms (if you fancy!)
1 tsp cornflour
For the white sauce/béchamel:
400ml Milk
60g butter
50g Plain Flour
A dash of salt
Optional nutmeg
Cheddar Cheese
Serves: 4 people.
Directions:
1.
Pre-heat
your oven to around 180 degrees Celsius.
2. Cook your mince meat through, seasoning with a little salt. When the meat’s cooked thoroughly, add the pancetta. You can also add a bit of oregano if that floats your boat.
3. Dice an onion and add to the mixture. Cook the onions until they’re browned. Add the mushrooms if you’ve chosen to include them and cook through. Finally, add the tin of chopped tomatoes. Simmer and add a teaspoon of corn flour to thicken the sauce. Let the sauce simmer while you’re making the béchamel sauce.
2. Cook your mince meat through, seasoning with a little salt. When the meat’s cooked thoroughly, add the pancetta. You can also add a bit of oregano if that floats your boat.
3. Dice an onion and add to the mixture. Cook the onions until they’re browned. Add the mushrooms if you’ve chosen to include them and cook through. Finally, add the tin of chopped tomatoes. Simmer and add a teaspoon of corn flour to thicken the sauce. Let the sauce simmer while you’re making the béchamel sauce.
4. To make the béchamel sauce, mix flour and melted butter together and heat on a low heat. Slowly add the milk and stir continuously until all the milk has been added and the liquid has started to thicken. Season with a dash of salt, a little nutmeg and as much cheddar cheese as your heart desires.
5. Start layering up your lasagne dish with a layer of mince, then a pasta sheet and repeat until all the mince is used up. Top with a final pasta sheet and cover in the béchamel sauce. Add extra cheddar cheese to the top.
6. Cook for around 30 minutes. Serve with salad and garlic bread.
7. Et voilà. Enjoy your amazingly delicious lasagne, and feel smug in the knowledge that you made everything yourself!
What's your favourite Italian recipe? Let me know down in the comments, and let me know if you give this recipe a go, it's honestly worth the hard work!!
