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)
- In a pan, cook the onions until translucent. Add the mince and bacon and brown.
- 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)
- 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)
- Preheat the oven to 200°C.
- 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.
- 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.
- 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.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article