I had never made lasagna before but in the last few days I got 2 lasagna pins on my foodie sash. I don’t think The Koala minds the new lasagna obsession one bit.
My first was a classic attempt. The meat sauce made in the morning so the flavours had all day to develop. This time being a weeknight, I wanted something much, much faster.
I had 2 lasagna sheets left over from the other night and only 200 grams of lamb mince so I bulked up the meat with bacon. Lamb and bacon are two of the tastiest meats around.
Using white sauce and a vintage cheddar made for a strong tasting sauce rather than the mild ricotta based sauce I made the other night.
Bacon and Lamb Lasagna for two
2 sheets fresh lasagna
250 grams (half a pound) lamb mince
4 strips streaky bacon, chopped into postage stamps
1 onion, diced
4 garlic bulbs, chopped
1/2 a cup tomato paste
1/2 cup red wine
Salt (about a teaspoon)
1 cup grated vintage cheddar
1/2 cup grated mozzarella
2 tablespoons flour
1 cup milk
1 knob butter
1 handful fresh parsley, chopped
- Preheat the oven to 175°C / 350°F.
- Add a little oil to a large, hot frying pan and add the bacon, mince, onion and garlic. I added just under a teaspoon of truffle salt and a generous grind of black pepper. Fry and flip until all the pink is gone from the meat.
- Add all the tomato paste and the red wine. Mix well and once it is bubbling away, turn the heat down. Add about a cup or so of water (I use the tomoato paste container as a cup to use up every last bit of paste). Let the sauce simmer while you make the cheese sauce (stir occasionally)…
- In a small saucepan, melt a knob of butter. Once melted, whisk in 2 tablespoons of flour.
- Once it starts to bubble nicely, add 1 cup of milk. Whisk.
- Add the cheddar or any other cheese you have on hand.
- Whisk together to form a smooth sauce. Add the chopped parsley. Turn off heat.
- Grease the bottom of an oven proof dish with a little butter. I used the smallest square oven proof dish I had for this lasagna, but it was still too roomy so I pushed the stack to one side so it could use a wall for support. Maybe you have a dish that is perfect for this little lasagna.
- Cut the 2 lasagna sheets in half. There will be 4 layers of pasta. In your mind, roughly divide the meat sauce and the cheese sauce into 4 as there will be 4 layers of each. Start layering the pasta/meat sauce/cheese sauce etc until you end up with a layer of pasta followed by cheese sauce at the top. Sprinkle grated mozzarella and more parsley if you wish on the top layer.
- Cover securely with foil and bake for 35 minutes.
- Remove foil and bake for a further 15 minutes to give that cheesy top layer a pretty golden colour.
- Cut in the lasagna in half and serve with wine.