Monday, August 20, 2012

Jamie Oliver's Lasagna - Ministry Of Food

I had some frozen fresh lasagna sheets in the freezer that I wanted to use up and was thinking of making a vegetarian lasagna for dinner tonight. Brenton nearly had a heart attack, in his almost 19 year old eyes it is not a lasagna unless it contains meat ha! This one has lean beef mince, lean pork mince and Italian Pancetta (streaky bacon).

A Jamie Oliver recipe from his Ministry Of Food Cookbook (a gift from my friend Michelle). Served with salad greens splashed with Fat Hen Farms Caramelised Balsamic - dinner tonight twas ever so delish! Brenton came back for seconds and is now pondering a third helping :-0 All plates have been left spotlessly clean! On to a winner methinks ;)

You will need...

6 slices of pancetta, sliced into strips
2 medium brown onions
2 cloves of garlic (I used 3)
3 carrots
3 sticks of celery
Olive Oil
2 heaped teaspoons of dried oregano
400g of good quality minced beef
300g of good quality pork mince
2 x 400g tins of chopped tomatoes (I used tinned Italian whole tomatoes)
Sea salt & freshly ground black pepper (I used ground Himalayan Crystal Salt)
A small bunch of fresh basil
250g of fresh lasagna sheets
1 x 500ml tub of creme fraiche
150g of Parmesan cheese
1 large vine-ripened tomato (I used 2)

You then need to...

Finely slice your pancetta. Peel & finely chop the onions, garlic, carrots and celery - don't worry about technique; just chop away. Place a large casserole-type pan on a medium to high heat then add 2 glugs of olive oil, your sliced pancetta, garlic and the oregano and cook and stir until the pancetta is lightly golden.

Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured. Stir in the minced meat (breaking it up as you go) then and the tinned tomatoes. Fill one empty tin with water and pour into the pan. Stir in a good pinch of salt and pepper.

Wash the basil then remove the leaves and place in the fridge for later. Finely chop the basil stalks and stir into the pan. Bring to the boil, then turn the heat down and simmer with a lid on for 45 minutes, stirring every now and again to stop it catching.

Preheat the oven to 190C. Remove the Bolognese sauce from the heat. Finely grate the Parmesan and stir a quarter of it into the sauce. Tear and stir in any larger basil leaves, keeping the smaller ones aside for later. Have a taste of the sauce and season with a little more salt and pepper if you think it needs it.

Spoon a third of your Bolognese sauce into the bottom of an earthenware oven proof dish. Follow with a layer of lasagna sheets. Dollop over a third of your creme fraiche and smooth it out to cover the lasagna sheets. Sprinkle with a good pinch of salt and pepper and another quarter of your grated Parmesan. Add another layer of lasagna, and repeat the layers twice more, finishing with a layer of creme fraiche and the remaining Parmesan. Top with some slices of tomato, scatter over the small basil leaves and lightly drizzle with olive oil (I omitted drizzling with the olive oil).

Place in the oven for 40 minutes or until the lasagna is bubbling and golden. Serve at the dinner table with a fresh green salad and let everyone help themselves.


Debbie said...

That does look delicious! So glad you all enjoyed it so much.

Community of Aberdeen said...

Now this one i will try when the grandchildren come yumm yumm

Cheryl @ TFD said...

This looks and sounds scrumptious! Thanks for sharing.