Cheddar Cheese & Parmesan Lasagne Recipe
Listed Under: Blogs
Who knew that you could make lasagne in your dishwasher? Or, in fact that the word ‘lasagna’ (in singular form) referred to the pot in which the food was cooked, and is in fact derived from the Greek word for chamber pot? Let’s leave that one right there.
The fact is, this delicious staple Italian dish is now enjoyed all over the world, and there are many variations on the original tried and tested recipe.
One of the largest lasagnes was created by Magillo Restaurant and Macro Supermarket in Wieliczka, Poland, where the Italian football team were staying during the 2012 UEFA European Football Championship! 5000 people watched the creation of the monster dish, which weighed in at a whopping 4,865 kg.
The most expensive lasagne in the world – the ‘Diamond and Gold’ is served in Las Vegas in Portofino at the Mirage for a staggering $100 a slice. Mind you, it does include an Alfredo sauce infused with foie gras, White Diamond shaved truffles and 23-karat gold flakes!
Oh and if you are wondering how to make lasagne in your dishwasher, you just put the ingredients together in a dish, cover the dish tightly with aluminium foil then use the heated dry and sanitize cycle to cook it – yes, really! (www.inhabitat.com)
So - back to reality.
We rather like this lasagne recipe, sent to us by the team at the Lakeland Blog www.lakeland.co.uk, and written by Sue Ashworth.
Sue's recipe uses 150g of mature cheddar cheese and 2 tbs of finely grated Parmesan. May we recommend using Truckle's Mature Farmhouse Cheddar (400g) and our 24 month single rind Parmesan (500g) for extra 'zing'?
We're SO confident that you'll love them, we've even included them in this month's offers - both for £24.00 (usually £25.90). Get yours here: https://www.trucklecheese.co.uk/mature-cheddar-24-month-single-rind-parmasan
- 1 tbsp vegetable oil
- 500g lean minced beef
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp Italian mixed dried herbs
- 2 x 400g cans chopped tomatoes
- Salt and freshly ground black pepper
- 6-8 lasagne sheets
- 500ml milk
- 40g plain flour
- 25g butter
- 150g mature Cheddar cheese, grated
- 2 tbsp finely grated Parmesan cheese
- Heat the vegetable oil in a large frying pan, then over a high heat add the minced beef a handful at a time – don’t stir it too much, as it needs to sear. This is important as it helps seal and brown the meat to give a good flavour. A frying pan works well, as the meat browns more easily over the larger surface area.
- Add the onion and garlic to the frying pan with the dried herbs. Cook over a medium heat for 3-4 minutes, stirring often, then add the chopped tomatoes. Bring to the boil, then reduce the heat and simmer for 15-20 minutes without a lid, so that the liquid reduces to give you a rich, meaty tomato sauce. Season. Preheat the oven to 180°C/Gas 4.
- The easiest way to make a smooth white sauce is by the all-in-one method. Simply put the milk, flour and butter into a non-stick saucepan (it will look impossible at this stage) then heat gently, whisking constantly with a silicone-coated wire whisk until the sauce boils and thickens. Turn down the heat to low and cook gently for another minute, still stirring all the time.
- Remove the saucepan from the heat and add half the grated cheese. Stir thoroughly (you can use a wooden spoon now) so that the heat of the sauce melts the cheese – there’s no need to return it to the hob. Cheese can go stringy if it’s melted over a high heat, so this is the best method. Season to taste with salt and pepper.
- Spoon half the mince mixture into a large rectangular baking dish and spread it evenly over the base. Cover with half the lasagne sheets. If the lasagne sheets are a bit too large, you can snip them close to the edge with a pair of scissors to trim them a little to fit. Depending on the size of your dish, you may need 3 or 4 lasagne sheets here.
- Spoon over half the cheese sauce and spread over the lasagne sheets with the back of a wooden spoon. Now repeat the layers of meat mixture, lasagne sheets and cheese sauce once more, spreading the sauce evenly over the top.
- Finally, sprinkle the remaining Cheddar evenly over the surface, then finish off with the grated Parmesan. This combination of cheeses works really well to give a great flavour, though you could just use mature Cheddar if you prefer.
- Bake in the oven for 35-40 minutes, until golden brown on the surface. Leave for 10 minutes to settle a little, so that it’s easier to serve.