Favourite Recipes: Neil Perry's Lasagne

Welcome to the first instalment of this new segment: Favourite Recipes. Most of the recipes I share on this blog are ones I like to cook over and over again, so you've probably already seen a lot of my faves...but here's a newie to the list.

I've sung the praises of Neil Perry many times. I've cooked many of his dishes and am yet to have a fail; and last night's effort was no exception. Here is the recipe for Neil's Best Ever Lasagne from his wonderful Good Food cookbook.

Is it the best lasagne I've ever had? Hmmm...I think Stephanie Alexander's recipe may just have the edge. BUT it's simple and relatively quick...and, for me, that scores extra points. It's a tasty, fantastic dish for the whole family...give it a go!

Oh, and if you'd like to share your Favourite Recipe, email domesticgoddessonlplates@gmail.com

Serves 6

Ingredients
9 lasagne sheets
500g fresh mozzarella- torn
100g freshly grated parmesan

Meat sauce
1 tbsp. olive oil
1 onion- finely chopped
6 garlic cloves - finely chopped
300g pork mince
300g veal mince
sea salt and freshly ground pepper
2 tsp. plain (all-purpose) flour
2 tbsp. balsamic vinegar
pinch of caster sugar
700ml tomato passata
400g tinned diced tomatoes
1 large handful basil leaves

bechamel sauce
50g unsalted butter
2 tbsp. plain flour
600ml milk
sea salt and freshly ground pepper

what to do

1. Take a 23 x 29 x 7 cm lasagne dish.Preheat the oven to 190 degrees.
2. For the meat sauce, heat the oil in a large heavy-based frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened, but not browned. Add the garlic and cook till fragrant.
3. Increase the heat to medium-high and add both of the meats and a pinch of salt and pepper. Cook, breaking the meat into small pieces with a wooden spoon for about 4 minutes, or until the meat loses its raw colour but has not browned. Add the flour and cook, stirring for 2 minutes, then pour in the vinegar and stir occasionally till it has almost evaporated.
4. Add the sugar and passata and diced tomatoes and allow the sauce to simmer for about 10 minutes, or until it reduces and has started to thicken slightly. Season. Stir through the basil leaves and set the sauce aside.
5. To make the bechamel, melt the butter in a saucepan over low-medium heat. Add the flour to the butter and stir constantly over the heat, for 1 - 2 minutes. Remove from the heat and add the milk all at once, whisking constantly to avoid any lumps. Return the pan to the heat and continue to whisk constantly, until the sauce boils and thickens. Remove from the heat and season with salt and pepper.
6. To asemble, spread one quarter of the meat sauce at the bottom of the lasagne dish. Place 3 of the lasagne sheets over the sauce. Spread another quarter of the sauce over the lasagne, followed by 1/3 of the mozarella. Continue to layer the lasagne sheets, sauce and mozarella two more times. Pour the bechamel over the final layer of mozzarella, then sprinkle evenly with the parmesan.
7. Cook the lasagne for 30 minutes, or until the cheese has browned and the sauce is bubbling. Remove the lasagne from the oven and let it stand at room temperature for 10 minutes before serving.
8. Serve with a simple green salad...enjoy!