So over the years I have gradually learnt how to make all the components in a lasagna from scratch and, having so much extra time on my hands, I felt it was time I tried to put it all together!
I have eaten some amazing lasagna in my life and some not so amazing lasagna. The trick is to get the sauce to pasta ratio right. I like my lasagna to hold its shape when i cut a slice but still have that oozy cheesy sumptuous goodness that comes from all the gooey delicious layers. So I start with the meat sauce, the way my Mum taught me to make it.
I love to let my meat sauce cook for ages and get really unctuous but you can certainly achieve a really delicious sauce in the time it takes to make your fresh pasta. So I start with sautéing, in some olive oil, some onion, garlic and whatever veg I have on hand. For this one I had some leek, carrots, celery and mushrooms but I have been known to add zucchini too. I don't encourage adding brocolli or anything from the brassica family like cabbage, brussel sprouts, because their flavour is too strong.
I add pork and veal mince because I like the combo of the soft and sweet pork mince with the hardiness of the veal. I cook the mince and veggies down for ages. Like at least 20 mins because I want all that juice to run clear at the bottom of the pot. I usually throw in some dried herbs while that is happening like oregano, basil, thyme and bay leaf. Then I add a good splash of red wine, but you can use whatever wine, and let it cook off. I usually pour myself a glass of wine at the same time because cooking is always better with wine. When the alcohol has cooked out I throw in some canned tomatoes, tomato paste, stock and water, stir and let that all simmer on my stove top until it is soft and delicious. Everyone has their favourite meat sauce and this seems to work pretty well for us plus I comfort myself that with all the added veggies I am feeding my family something healthy.
Meanwhile make your pasta, I do this ratio: 100g plain flour to 1 egg. So for a large lasagna I made 400g flour to 4 eggs. I put the flour on my bench and I make a well (sounds so fancy but necessary) and i just work it all together with my hands until its a smooth ball. Takes a bit of time but it comes together quickly right at that moment when you think it won't. Wrap it in plastic and let it rest for 30 mins or so.
For my white sauce I use my thermomix but it's easy to do in a saucepan it's just butter, flour and milk.
Ready to assemble Ta-da!
I don't have a pasta maker so I roll out my pasta super thin and cut it into pieces like lasagna sheets from the store. It's a little annoying to do but so satisfying in the end product. I bought a rolling pin from my local cake store which is teflon rolling pin and I've fallen in love with it. I feel so professional when I'm using it and it gets a great result.
To layer the lasagna: I do a layer of meat sauce, layer of pasta, béchamel sauce, bocconcini and fresh basil and then start again. I finish with a layer of white sauce and some grated tasty cheese and parmesan on top. I usually get 4 layers on my lasagna but if you get 2 or 8, whatever it is all good. I bake mine at 180º Celsius for 40-45 minutes in the middle rack of my oven until it is golden and bubbly and a picture of perfection. It is that real Aaah moment when you take it out of the oven and stare at it in all it's cheesy, gooey glory. Like a proud mum.
I could post a detailed recipe but honestly I never measure a thing. This story is more about my journey and that feeling of accomplishment from following something from conception to end product. The verdict? Well my family ate multiple serves that night and I delivered serves to my Dad and my parents in law who all declared it "restaurant quality" so I feel like my job here is done.
