Lasagna for Cheesaholics

  • Lasagna for Cheesaholics
  • Lasagna for Cheesaholics
  • Lasagna for Cheesaholics
  • Lasagna for Cheesaholics
Ranked: 147th

Rated 4.88 out of 5 based on 13 votes

Ingredients

  • 1 kg beef mince
  • 2 x onions, diced
  • 3 cloves garlic - finely diced
  • 2 Tbls olive oil, cold pressed
  • 1/2 tspn paprika
  • 1 x zucchini, diced
  • 8 x roma tomatoes, vine ripened and diced
  • 1/2 cup red wine
  • 2 Tbls tomato paste
  • 5 x spinach leaves, shredded
  • 1 cup beef stock
  • 2 Tbls buckwheat flour, finely ground wholmeal
  • 3 1/2 cups full cream milk
  • 2 cups tasty cheese grated
  • 1/2 cup parmesan cheese, grated
  • 2 Tbls butter
  • 10 x family sized lasagna sheets (i used home made pasta here

Method

Into a heavy based pan add oil, onion, garlic and paprika and soften the onion to transparent. Increase the heat to high and brown your mince. Add the tomato paste and cook for a few minutes, deglaze the pan with red wine and stock and turn down to a simmer.

Add the tomatoes and zicchini and allow them to cook down and the sauce to thicken slightly. Season to taste with salt and freshly ground pepper and add the spinach.

Set aside to simmer while you cook your cheesy béchamel sauce.

For the béchamel allow the butter to soften and blend with the flour, cook the butter blend for a few minutes until it starts to thicken then whisk in your milk and slowly bring to the boil and until you get the consistancy you like. remove from the heat once it has boiled and add your tasty cheese and season with salt and pepper to taste.

Construction time:
Llightly oil the lasagna dish and spoon a thin layer of meat sauce on the bottom.
place a layer of pasta and another thin layer of meat sauce then add a layer of mozzarella. I use two lasagna sheets per layer and continued layering in that order.

After the 5th layer of pasta finish with a final layer of meat sauce and mozzarella then pour over the béchamel in a thick layer and sprinkle with the pamesan.

Place your lasagna in a preheated 200degC oven and cook until the top is golden and the béchamel is bubbling around the edges … approx 20 minutes.

Serve with a fresh garden salad, crispy garlic bread and a good red wine.

This recipe served 4 big appetites

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  • I used home made buckwheat this time, but I figured people would buy theirs so didn’t elaborate

    Reply

    by Helen Minns on 19/01/2013, 12:10
    Helen Minns
    • the buck wheat we have is very white ..even the course grade we have is still very pale .. sadly the eggs we had to use are pale also which makes me wonder at their free range status as our local guy was in short supply

      Reply

      by Helen Minns on 19/01/2013, 15:28
      Helen Minns
      • James made the pasta that’s why I didn’t showcase it .. it is his to share if he choses. I stepped in and cooked the lasagna. He is working on his buckwheat pasta for another menu item … buckwheat uni flavoured pasta … something to look forward to

        Reply

        by Helen Minns on 19/01/2013, 18:24
        Helen Minns
    • I have been corrected as there was only a small proportion of buckwheat .. some quinoa and the rest pasta flour … obviously I wasn’t paying attention lol lol lol, but I was doing the lasagna not the pasta and bought sheets in the family size would work here as that is what we use as a template to fit our dish

      Reply

      by Helen Minns on 21/01/2013, 18:55
      Helen Minns
      • still a work in progress as buckwheat is a brittle dough indeed and our fettaccini was not an inspired result at all lol lol. I adore the flavour. Working the dough for a long period gave a little more elasticity, but more work to come. Next attempt will be a filled pasta … perhaps a ravioli.

        Reply

        by Helen Minns on 22/01/2013, 13:37
        Helen Minns
  • This is a dish I would love to eat. Do you have an estimate of the total number of calories the whole dish would have?
    Also can you help me to stop salivating now I’ve read the recipe?

    Reply

    by Dave George on 24/01/2013, 18:32
    Dave George
    • I dont measure my food in units of energy, but in units of yum … life’s too short to diet my friend!

      Reply

      by Helen Minns on 24/01/2013, 19:19
      Helen Minns
      • we are going to serve 1kg of lasagna to a person? do you think that wise? It served 4 BIG appetites … not necessarily a RDI

        Reply

        by Helen Minns on 24/01/2013, 22:14
        Helen Minns
      • Nutrition Facts
        Serving Size 796 g
        Amount Per Serving
        Calories 974
        Calories from Fat 463
        % Daily Value*
        Total Fat 51.5g 79%
        Saturated Fat 25.0g 125%
        Cholesterol 308mg 103%
        Sodium 983mg 41%
        Total Carbohydrates 21.3g 7%
        Dietary Fiber 5.2g 21%
        Sugars 11.3g
        Protein 99.8g
        Vitamin A 88% • Vitamin C 83%
        Calcium 65% • Iron 60%
        Nutrition Grade B-
        * Based on a 2000 calorie diet
        Nutritional Analysis
        Good points

        High in phosphorus
        High in selenium
        High in vitamin B12
        High in zinc

        not that I subscribe to whatever food pyramid or fanciful nutritional model is being used. This model also states that there is alcohol as a bad point, but any alcohol is burnt off in the cooking so I am not placing any faith in this analysis

        Reply

        by Helen Minns on 24/01/2013, 22:31
        Helen Minns
        • I don’t understand a rant on dieting on a recipe for “Cheesaholics” this is not a diet forum, it is a recipe competition. As I clearly state this recipe is ful of cheese I am not trying to push it as a diet food so I wonder why I am targeted so

          Reply

          by Helen Minns on 13/05/2013, 09:07
          Helen Minns
      • Don’t think I could eat a whole kilo of lasagna!!!

        Reply

        by Janette Barlow on 20/05/2013, 12:31
        Janette Barlow
  • The best HOME MADE Lasagne there is, simple people may not understand that you make ‘real food, not Junk bought for the nearest coles or woolworths’ even though you continue to make it perfectly clear that you MAKE YOUR OWN

    Reply

    by James Ayers on 11/02/2013, 20:20
    James Ayers
    • it seems my assertions mean nothing to some despite my continued championing of home grown, home made and locavore ethics

      Reply

      by Helen Minns on 11/02/2013, 20:26
      Helen Minns
  • That is mouthwatering lasagna.

    Reply

    by ANNA LINHART on 29/04/2013, 12:02
    ANNA LINHART
    • Thankyou Anna! It definately is a treat

      Reply

      by Helen Minns on 13/05/2013, 09:04
      Helen Minns
  • Calories schmalories – this looks divine and I want some, and then some more!

    Reply

    by Tess Hudson on 17/05/2013, 00:24
    Tess Hudson
    • I do not follow a calories in:calories out mentality by any stretch of the imagination. I put the injection of love and the healthful persuit of passion above any numeric value that can be placed on food. My recipes are not about denial they are about passionate persuit and lovingly applied skill and produce.

      Reply

      by Helen Minns on 17/05/2013, 09:11
      Helen Minns
  • yummo

    Reply

    by Anne-Marie Cee on 19/05/2013, 21:44
    Anne-Marie Cee
    • I know right!

      Reply

      by Helen Minns on 19/05/2013, 21:52
      Helen Minns
  • Very Cheesy!!

    Reply

    by Janette Barlow on 20/05/2013, 12:19
    Janette Barlow
    • lol yep that was the whole point :D

      Reply

      by Helen Minns on 20/05/2013, 12:46
      Helen Minns
  • Can someone tell me just how much mozzarella to use in this recipe, as ingredients does not list mozzarella yet the method states “Construction time:
    Llightly oil the lasagna dish and spoon a thin layer of meat sauce on the bottom.
    place a layer of pasta and another thin layer of meat sauce then add a layer of mozzarella” Very confusing and would like clarification. Thanks In advance :)

    Reply

    by Dianne Dean on 13/04/2016, 17:01
    Dianne Dean