Lasagne

Lasagne:

A slight new take on a classic dish.

This comfort meal has a richness from some surprising ingredients, and is perfected when smoked on the BGE.

 

Lasagne

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 4 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 1 carrot
  • 2 sticks of celery
  • 2 cloves garlic
  • 125 g chicken liver
  • 450 g minced beef
  • 250 ml passata
  • 1 tbsp tomato purée
  • 45 ml red wine
  • 1 pinch Salt and Pepper
  • 225 g lasagne
  • 125 g fresh parmesan

Béchamel sauce

  • ½ onion
  • 1 bay leaf
  • ½ tsp black peppercorns
  • 600 ml milk
  • 40 g butter
  • 40 g flour
  • 1 pinch nutmeg

Instructions

Meat sauce

  1. To make the meat sauce, heat the oil in a pan and soften chopped onion, the grated carrot, chopped celery and chopped garlic. Chop and add the chicken livers and fry for 2 minutes, before adding the minced beef. Fry until browned. Pour in the passata, the tomato purée and the red wine. Season to taste. 

  2. Set up the BGE for indirect and smoke the meat sauce at 176 deg C (350 deg F) over hickory for about 30 minutes, until the meat is cooked and a smoky flavour had been absorbed by the food. If cooking on the hob, just simmer for 30 to 40 minutes until cooked. 

Béchamel sauce

  1. To make the Béchamel sauce, bring to the boil the milk with ½ a sliced an onion, bay leaf and crushed black peppercorns. Once boiled, remove it from the heat and leave it to infuse for ten minutes before straining. Next, over a low heat, melt the butter in a saucepan and add the plain flour. Cook the flour for a few seconds and then, remove from the heat, gradually adding the infused milk, little by little, stirring constantly. Once all the milk is added, heat the sauce over a low heat, stirring all the time, until the sauce thickens. Season to taste with nutmeg. 

Assembly

  1. To assemble the dish, place a layer of no-soak lasagne sheets on the bottom of a greased oven dish and top with a layer of meat sauce. Next, add a layer of Béchamel sauce & sprinkle with freshly-grated parmesan cheese, more lasagne sheets, more meat sauce, more Béchamel again and then sprinkle more parmesan. Continue building until you finish with a layer of Béchamel and then sprinkle the whole thing with the remaining Parmesan cheese. 

  2. To bake the lasagne, place it back on the BGE, with the hickory smoke still billowing, indirect at 176 deg C (350 deg F), for 40 minutes, until it is golden and bubbling. If not BGE’ing, cook in a conventional oven at 180 deg C for about 40 minutes. 

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