Lasagne by Nicola Hazel of Jannettas Gelateria in St Andrews

This is a family recipe handed down through the generations to my sisters and I by my Mum, Fiona. We all follow the original recipe but have adapted it to suit our families’ personal preferences and for me, that means lots of added cheese! It takes a little bit of preparation, but the deliciousness of this dish makes it worthwhile and it’s always a great crowd pleaser with family and friends.

http://jannettas.co.uk

Time to prepare: 1hr 30 minutes
Time to cook: 45-60 minutes
Serves: 6

Ingredients (Ragu Sauce)
1 onion, peeled and finely chopped
1lb steak mince
½lb minced bacon
1 tsp. Italian mixed herbs
1 sprig fresh rosemary, chopped
1 tbsp. fresh basil. chopped
1 tbsp. pesto
1 tbsp. tomato puree
640g passata
Ground pepper, to taste

Ingredients (White Sauce)
4oz butter
4oz flour
1½ pint milk
1 bay leaf
Salt and ground pepper

Ingredients (Lasagne Layers)                     
150g mozzarella, sliced
200g Gruyere, grated
200g Scottish cheddar, grated
Enough Parmesan to top the lasagne, grated
375g lasagne sheets

Method (Ragu Sauce)

  1. In a pan, cook the onions until translucent. Add the mince and bacon and brown. 
  2. Add the rosemary, mixed herbs, pesto, passata, tomato puree and pepper to the pan. It doesn’t require salt, as the bacon is sufficiently salty. Cook for approximately 10-15 minutes. Once cooked, take off the heat and add the basil.

Method (White Sauce)

  1. In a pan, melt the butter then add the flour until it comes together. Gradually add milk until the sauce begins to form a smooth, thick consistency. Add the bay leaf, pepper and salt. Cook for 5-7 minutes. Remove from the heat and just before using the sauce, remove the bay leaf.

Method (Lasagne Layers)

  1. Preheat the oven to 200°C.
  2. In an ovenproof dish, first pour a layer of ragu, then a layer of pasta, ensuring you cover the sauce completely. Next comes a layer of cheese, including mozzarella, Gruyere and cheddar.
  3. Top this layer with white sauce leaving a sufficient amount for a further two layers. Continue to do the same again then complete the lasagne with the remaining cheese, white sauce and ragu, ensuring no pasta is exposed. Finish with lashings of Parmesan.
  4. Cover with tinfoil and place in the oven for 45-60 minutes, then 10 minutes before the dish is ready remove the tinfoil to allow the cheese to crisp.

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