A firm favourite in my house when I was young was always homemade lasagne. I’m not entirely sure why my mother always chose to make lasagne, seeing as she doesn’t like to cook – it’s really quite involved. I’m not one to complain though.
I’m trying something new today. I’ve added this recipe in pictorial form. I find recipes like this easier to follow. Not sure if that holds true for everyone though. In case you don’t like it, here’s a cute picture of my dog. Feel better now?
This is one of my favourite things to eat at home, but you can enjoy it without me this time. I’m still slightly traumatised by a story I was told recently about how cows are slaughtered for meat, and how they jerk afterwards and kick their legs. Sigh. I guess in a couple of weeks or so I’ll come back to the second lasagne stashed in the freezer.
Mum’s Homemade Lasagne
I’m not sure where this recipe originally came from. I collected it by following my Mum around the kitchen with a notebook and a camera. This recipe makes 2 trays of lasagne. You can adjust the proportions of meat to vege, and the cheesiness of the sauce. It will still work. Not like it has to rise like a cake or anything. Creativity food!
800g beef mince
2 peppers – red or green is fine
3 sticks of celery
2 yellow onions
2 whole heads of garlic
Chilli powder – optional
Salt & Pepper
1/2 bottle of Prego or another pasta sauce, OR
1 can of crushed tomatoes, and
3 bay leaves
1 teasp basil
1 teasp thyme
1/2 teasp rosemary
– Add more herbs as you like. You might need a bit more basil.
1 litre milk
2 tablesp butter
3/4 of a block of Philly cheese / other cream cheese
400g grated cheddar
1/2 to 1 cup of grated parmasan
Any other cheese you like, these proportions aren’t fixed 🙂
A box of lasagne sheets
1/2 cup grated parmasan – to sprinkle on top
1/2 cup breadcrumbs – to mix with parmasan and sprinkle on top, optional
Then… take a plate, and a big spoon, and enjoy 🙂 I like mine with lots of chilli flakes.
Also, this freezes really well in the bowl (just stick it back in the oven for a bit to heat up and crisp). Make sure you cool it to room temperature before putting it in the freezer, and defrost it to room temperature before putting it in the oven – so that your bowl doesn’t crack. I speak from experience.