‘Blast From the Past Recipe’

Lasagne (Serves 4)

Have you got the January blues?… Yes, I know it’s pretty dismal out there, but I have the perfect remedy… Lasagne! I first shared this recipe in November 2020, if you haven’t already tried it you must do now! It is in my opinion the best recipe for lasagne, it has exactly the right balance of flavours – all too often lasagne can be too cheesy. It’s a recipe from Gordon Ramsay which I found online many years ago. As I am gluten free I make it with gluten-free lasagne sheets, my gluten-loving husband, Nick, doesn’t even notice! Of course, you can make it with or without gluten, either way it’s great served with a simple green salad dressed with a classic vinaigrette (recipe here).

2 tablespoons olive oil

1 large carrot

1 half of a large onion

2 garlic cloves

1 bay leaf

2 pinches dried oregano

1 tablespoon Worcestershire sauce

300g minced beef

1 tablespoon tomato purée

2 tablespoons red wine

1 x 400g tin chopped tomatoes

50ml milk

6 ‘ready to bake’ lasagne sheets (gluten free if required)

Sea salt and black pepper

For the sauce:

25g unsalted butter

25g plain flour

300ml milk

Pinch ground nutmeg

60g cheddar cheese, grated

30g parmesan cheese, grated

A rectangular baking dish approx. 30cm x 20cm

1. Peel and grate the carrot and onion. Crush the garlic cloves.
2. Heat the olive oil in a frying pan, gently fry the carrot, onion and garlic adding the bay leaf, pinches of oregano, Worcestershire sauce, and salt and pepper.
3. When the onion has softened make a well in the middle of the mixture and add the mince. Stir well to break up the meat.
4. Add the tomato purée. Continue to cook until the meat is browned.
5. Add the wine, cook off the alcohol before adding the tomatoes, simmer for 2-3 minutes
6. Add the milk and remove from the heat – leave to one side whilst you make the sauce.
7. To make the sauce, melt the butter in saucepan, add the flour, stirring with a wooden spoon to make a paste. Over a gentle heat gradually add a third of the milk, whisking to prevent lumps. Then whisk in the remaining milk, season with the pinch of nutmeg, salt and pepper, then cook for a further minute or so before adding the cheddar cheese, stir until smooth.
8. Spoon half the meat into the baking dish place three of the pasta sheets on top – do not overlap them, then pour over half the cheese sauce. Repeat with another layer of meat, then pasta sheets and finally the remaining cheese sauce. Sprinkle over the parmesan cheese and a light seasoning of salt and pepper.
9. Bake in a preheated oven, 200’c fan, for 20-25 minutes.
10. Serve with a green salad dressed with a classic vinaigrette (recipe here)