Lasagne
Hey gang,
This week are going to making the family classic Lasagne.
This is a recipe we have had a lot of requests for a long time.
So I have put my thinking cap on and came up with one that will be doable for the kids with a few tips and tricks.
This is going to be a team effort class with a little adult help for some parts depending on the child’s age.
My hope is the kids will be able to make the most of it themselves, we just have to be extra cautious with browning the mince over the hob.
Once we have that part done everything else is going to be a doddle!
I’m also going to recommend using frozen onions for this one or just having it diced before class so the kids can simply add it themselves.
We will prepare everything else during class garlic, and red pepper, and make our cheats white sauce.
I recommend buying fresh lasagne sheets that way it will be cooked in our 30 minutes class time.
If you have any questions at all just ask.
Enjoy it’s going to be a great class.
Jolene and Lil’s x
Lasagne
Equipment
- 1 Large Saucepan
- 1 Large bowl
- 1 Ovenproof dish
- 1 Grater
- 1 Scissors
- 1 wooden spoon
- 1 Veg peeler
- 1 Fork
Ingredients
- 800 g beef mince
- 1 diced white onion
- 2 garlic cloves grated
- 1 red pepper diced
- 3 tbs tomato puree
- 100 g passata
- 1 pinch of sugar
- 1 tbsp oregano
- 6 fresh lasagne sheets
- 200 g mascarpone
- 1 tsp Dijon mustard
- 1 pinch of nutmeg
- 150 mls chicken stock made with ½ stock pot
- 250 g Mozzarella and cheddar mix reserve some to sprinkle on top
- 200g Mozzarella ball (fresh)
Instructions
- We will start by peeling the garlic and grating it and peeling our onion with your veg peeler (use some swimming goggles to help prevent tears
- Then dicing a pepper using our scissors
- In a large saucepan over medium heat add a drizzle of rapeseed oil
- Fry the onion for 3 minutes until soft add the garlic too
- Add the mince, breaking it up with a spoon as you brown it, being extra careful of the saucepan and hot hob
- Add and pepper and stir
- Squeeze in tomato puree and pour over the passata
- Add a sprinkle of sugar and oregano sizzle for a minute
- Leave it to one side while you make your cheats bechamel sauce
- In a bowl whisk together the mascarpone, and mustard, nutmeg and chicken stock
- Add 200g of mozzarella and cheddar mixed, reserving some to scatter on top
- In an ovenproof dish build your lasagne into 3 layers
- Add mince, 2 fresh sheets of lasagne and repeat
- Top with the sheets with white sauce
- Finish off with a sprinkle of mozzarella and cheddar mix
- Tear your mozzarella ball for an extra cheese melt
- Place on the bottom shelf of a preheated oven at 180c fan and cook for 30 minutes
- meanwhile we will have our quiz
- serve with a little side salad
