Classic Family Lasagne Recipe by Chef Adrian
This is my twist on the family classic. The smoked paprika and sweet chill makes it so much better.
– 800g of beef mince
– 800g of pork mince
– 2 onions peeled and sliced
– 2 sprigs of rosemary
– 100g of smoked bacon lardons
– 2tsps of smoked paprika
– 2 heaped tablespoons of tomato puree
– 2 tins of plum tomatoes
– 4tbsps of sweet chilli sauce
– 300g of dried lasange sheets
– 70g of parmesan for grating or grated cheddar
– 400g of mixed cherry tomatoes halved (optional)
For the white sauce
– 150g of cheddar cheese
– 600ml of milk
– 35g of butter
– 50g of plain flour
1. Start off by cooking off the onion, bacon and rosemary in a large hot sauce pan for 1-2 minutes on a medium heat with some oil.
2. Add in the beef and pork mince, turn up the heat and cook out them both. You’ll need to let any of the liquid from the mince reduce and then allow to fry again until the mince is golden and brown in colour. The more colour you get on the mince at this stage the more flavour you will get.
3. Once colour is achieved add in the tomato puree, and smoked paprika and cook through for 30 seconds.
4. Add the tinned tomatoes and sweet chili sauce and allow to cook out for 20-30 minutes on a medium heat until reduced and thick.
5. Season to taste and set aside until ready to assemble.
6. Preheat the oven to 190oC.
7. Heat the milk in a saucepan to start.
8. Then melt the butter in a separate saucepan and then add the flour. Cook the flour and butter on a medium heat for 2-3 mins until smooth stirring with a wooden spoon.
9. Add the hot milk slowly, stirring every time you add it until you get a thick white sauce. Take it off the heat and finish with the cheddar cheese.
10. To assemble the lasagne, spoon a third of the Bolognese into the bottom of an ovenproof dish (roughly 25cm x 30cm), then follow with a layer of lasagne sheets and a third of your white sauce.
11. Add another layer of Bolognese and repeat the process twice more, finishing with a layer of white sauce, then the tomatoes if using and then grate over the top with Parmesan or cheddar.
12. Drizzle with olive oil, cover with tin foil, then place in the oven for 20 minutes.
13. Remove the foil and cook for a further 15/20 minutes (at the same temperature), or until golden brown and bubbling at the edges.
14. Serve with a lovely fresh green salad. Enjoy!
Chef Adrian Martin is the Ambassador for the Associated Craft Butchers of Ireland. Starting at a very young age, Chef Adrian trained in some of Ireland’s most renowned restaurants including Mac Nean House and Bon Appetit. He also holds a degree in culinary arts from the School Of Tourism Killybegs.
He now travels the country spending a week in your local Craft Butcher, developing new product ideas, promoting the local Craft Butcher through television and radio, introducing school kids to their Craft Butcher shop, and conducting cookery demonstrations for charities. Adrian also writes his weekly and monthly columns for Woman’s Way Cookbook, Food For Thought and Woman’s Way Magazine. The Herald describes Adrian as “the new young up and coming talented celebrity chef”. Winning several awards from Chef Ireland 2013, Adrian is one not to be missed.