I am a pasta lover. Any shape or size of pasta…everyday is a good pasta day. This is a classic recipe of one of the most loved foods in the world. Yes, the ultimate comfort food in my Kalahari kitchen is definitely homemade lasagna. If I do not know what to prepare for dinner or how to feed an army of hungry teenagers, I will most probably be turning to this delicious dish. And with organic venison ground meat always in my freezer, it is the perfect to-go-to recipe.
A big warm comforting hug within layers of homemade pasta, tomato sauce, white sauce and melted cheese ( no ricotta needed). Crispy edges, a gooey, cheesy centre, perfectly cooked fresh lasagna pasta sheets in between a creamy parmesan white sauce and an abundance of cheese. That definitely spells deliciousness!
I’d much rather eat pasta and drink wine than be a size O.
Sophia Loren
I also want to note that this recipe isn’t difficult at all to make technique-wise. It just requires a solid hour or so of prep time as I believe the secret is in the simmering of the meat sauce until it has a rich thick consistency. So find an evening when you’re not in a rush, turn on some music, maybe pour yourself a glass of wine or some good fizzy water, and let’s make a pan of the most delicious lasagna together.
We love making it a whole family affair…. like the Italians do! Adding the flour and eggs, kneading the pasta dough until smooth and silky and then rolling it out as thin as possible. A pasta machine works great for this! Let the pasta sheets rest and then you are ready to assemble a great lasagna! And if you are in a rush ( or the teenagers are running around ravenously), you can make use of store-bought lasagna sheets. Either way, I’m certain you’re going to love it.
Best Saucy Cheesy And Easy Lasagna
INGREDIENTS
2 Pounds of Venison Ground Meat 2 Onions, chopped
2 Cloves of Garlic, chopped
1 Green Pepper, chopped
1 Red Chili, chopped
2T (30ml) Butter
2 Tins Chopped Tomatoes
1 Cup Dry Red Wine
2T (30ml) Chutney (or Sweet Chili sauce) Pinch of Sugar
Handful of fresh chopped Herbs
12 Sheets of Lasagna Sheets, oven ready.
Bechamel Sauce
2 Cups (500ml) Milk
4T (60ml) Butter
4T (60ml) Cornflour
Salt and Pepper
1T (15ml) Dry Mustard Powder
1 Cup (250ml) Grated Mozzarella Cheese 1/2 Cup (125ml) Grated Parmesan Cheese
Lasagna: the world’s most perfect food!
Garfield ( Jim Davis)
INSTRUCTIONS
- In a large large skillet, brown the onions in butter along with your garlic. Then add the peppers and chili (to your liking) and cook till softened.
- Add your meat to the mixture and cook for another 5 minutes. Break meat with a fork so that it resembles crumbs
- Once meat is almost fully cooked, season with salt and pepper.
- Add glass of red wine, chopped tomatoes, chutney and pinch of sugar (to break acidity of the tomatoes)
- Add chopped herbs and add half a cup of water if required
- Bring to slow boil and cook for 45 minutes on slow heat. Cook until most of fluid has evaporated (BUT mixture should not be dry)
Make the Bechamel sauce and assemble
- In a pot, bring milk to a boil
- In another pot, melt the butter. Add flour and make a roux
- Slowly pour in the hot milk. Be sure to whisk immediately so as not to form any clumps of flour.
- When mixture boils, remove from heat and add mustard, cheese and salt and pepper (to taste). Mix till smooth
- Grease the edges of an oven dish.
- Line the bottom with a layer of meat sauce
- Place sheets of lasagna on top to cover the meat. Do not overlap lasagna sheets. Repeat with layer of meat and then add a layer of the bechamel sauce. Repeat with layer of lasagna sheets, meat and bechamel sauce. I make at least 3 layers of lasagna sheets with meat and cheese sauce. Always end with your smooth, cheesy Bechamel sauce.
- Bake in oven at 350F for 30 minutes till golden brown
- Serve with fresh salad