Monster Lasagne

Lasagne is one of my favourite comfort foods, so after the grown up sophisticated meal at BBR on Friday night, it was into the kitchen on Saturday to make my monster lasagne.


 Pre heat oven 200c

500g mince beef

1 onion

1 tbsp olive oil

250g chestnut mushrooms

2 tbsp tomato puree

2 tins of chopped toms

3 large gulp’s of red wine

Pinch of oregano

Salt & Pepper to taste.

Lasagne Sheets (I prefer fresh – but dried is fine)

White Sauce (I use dolmio – I know its cheating but it’s the filling that makes it!)

Handful of Strong Cheddar

Handful of Mozzarella

Handful of Parmesan

Fry the onions in the olive oil add the mushrooms and fry till golden brown, add the mince but let the mince brown before you start turning and breaking it up. Drain off any fat and add the tomato puree and cook for a couple of minutes. Then add the two cans of tomatoes and the gulps of red wine, herbs, salt and pepper to taste. Leave to simmer for 15 minutes. Spoon the mixture into the bottom of a large oven proof dish, then add a layer of the fresh pasta sheets and then the white sauce, repeat the process and top the layer with the cheeses.

I have a technique for the perfect lasagne, if you have the time put lasagne in the oven and cook for twenty minutes, turn the oven off and leave to cool; this allows the lasagne sheets to become firmer. Then put the lasagne covered with foil back in the oven when you want to eat it and cook for about 30 minutes.  If you don’t have the time cover the lasagne with foil for the 20 minutes and then take off the foil and cook for another 35-40 to get the lasagne nice and golden! As seen below, I had made this in the afternoon so I followed my perfection technique!!


4 thoughts on “Monster Lasagne

  1. Perfect comfort food, both in the process of making a proper one, and definitely in the eating. Will try the perfection technique next time I make one, although may pass on the Dolmio!

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