There are few things more comforting than lasagne. Baked in the oven until golden and bubbling, it is the reassuring dish we all need right now.
Forget sad ready meals it’s time to level up your pasta game. Below, you’ll find four of the very best recipes to enjoy at home…
4-5 boneless chicken thighs
1 large onion, diced
2 celery sticks, diced
3 garlic cloves
150 ml white wine
800g chopped tomatoes
70g grated cheese
50g plain flower
Thyme, Paprika, Salt, Pepper, Sugar
Preheat the oven to 200°C/180°C Fan/Gas 6. Grease an ovenproof dish measuring about 33 x 23cm.
Using a food processor, pulse the chicken thighs until they are in small chunks.
With a dash of olive oil in a pan, brown the chicken mince over a medium to high heat. Set aside once done.
Cook the chorizo, onion, celery, thyme and garlic for 5 minutes, in the same pan. Add the wine and cook until the liquid is reduced by half.
Return the chicken to the pan, adding the paprika and tomatoes and leave to simmer for 20 minutes. Season to taste.
To make the white sauce, carefully melt the butter to avoid burning. Continuously stir in the flour for 2 minutes. Add milk and continue whisking while bringing the liquid to a boil. Simmer for 5 minutes on a reduced heat, stirring occasionally.
Spread a thin layer of chicken sauce in the bottom of the dish, layer lasagne sheets on top, then add white sauce. Repeat until the dish is full or everything is used up, the top layer should be white sauce.
Sprinkle with cheese and bake in the oven for 40 minutes and until crispy on top.
Preheat the oven to 425 F/218 C and prepare an 8×8 baking dish.
Deseed butternut squash and cover with olive oil, salt and sage. Wrap the olive oil covered garlic in foil and put on an oven tray with the butternut squash. (Roast with butternut squash flesh face down). Roast for 40 minutes until soft.
Once cooled, scrape the flesh off the butternut squash and discard skin. Mash the garlic and squash together.
Slice the onions and sauté in olive oil and salt. Caramelise for about 30 minutes on a low heat. Once soft and brown, set aside.
In the same pan, add the kale to a medium heat, cover and steam with a few tbsp of water. Once wilted, stir in the onions.
In a pan, simmer 830ml milk, thyme and bay leaf. Once bubbling around the edges, remove from heat. Leave to steep for 10 minutes and then remove the herbs.
Take the remaining milk and whisk in the flour. Add this mixture to the steeped milk and whisk over a high heat, bringing to the boil. Stir constantly until thickened, before adding the salt, pepper, nutmeg and chilli flakes. Stir in ¾ of the cheese and set aside.
In the baking dish layer some of the cheese sauce on the bottom, top with lasagne sheets, then some of the butternut squash mixture, and the onion/kale mix. Repeat these layers until the dish is full or everything is used up. The top layer should be cheese sauce.
Sprinkle with cheese and bake for 40 minutes or until cooked through and golden on top.
1.1kg butternut squash
1 garlic clove, top sliced to expose garlic
1 large onion, sliced into half-moons.
255g kale (red Russian or curly green), stems removed and chopped into 1″ pieces
1 litre milk
1 bay leaf
4 tbsp plain flour
6 lasagne sheets
200g fontina cheese grated, divided
Salt, Pepper, Sage, Fresh Thyme and/or Rosemary, Nutmeg, Chilli Flakes
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely diced
4 cloves garlic cloves, minced
700 grams ground beef mince
300 grams ground pork mince, or beef
700 grams passata
410 grams crushed tomatoes
3 heaped tablespoons tomato paste
2 beef or vegetable stock cubes
4 tablespoons butter
34g flour, all purpose or plain
375 grams fresh lasagne sheets
500 grams mozzarella cheese, shredded
Salt, Pepper, Sugar, Oregano, Basil, Parsley
Preheat oven to 350°F | 180°F and prepare an 9×13 inch baking dish
Cook the onion and carrots in oil for 8-10 minutes, or until softened. Add in the garlic and sauté for about 1 minute. Add the mince and break it up, cooking until brown.
Add the passata, tomatoes, tomato paste, stock cube and herbs. Stir well, season to taste and leave to simmer for 30 minutes, until sauce is thick.
In a separate pot, carefully melt the butter. Add the flour, stirring continuously until combined. Add the milk in increments, stirring until all the milk is used and the sauce is smooth. On a medium heat, continue stirring until the sauce thickens, then add the parmesan and season.
Layer enough of the meat sauce to cover the bottom of the baking dish. Cover with lasagne sheets and then layer on some of the cheese sauce. Repeat his until the dish is full or everything is used up. Make sure the top layer is white sauce.
Top with mozzarella and bake for 25 minutes until golden and bubbling.
Preheat the oven to 190°C/375°F/gas 5 and prepare a 25 x 12–15cm dish.
Cook the onion, garlic and oregano until soft and lightly browned. Add the tinned tomatoes and leave to simmer for 15 minutes.
Grill the aubergines on both sides, until charred slightly.
Season the tomato sauce once reduced, with salt, pepper and wine vinegar. Add basil.
Put a light layer of tomato sauce on the bottom of your prepared dish, enough to cover the bottom. Scatter with parmesan and then add a layer of aubergines. Repeat these layers until the dish is full or everything is used up. The top layer should be tomato sauce.
Top with cheese and breadcrumbs (mozzarella if you like).
Bake for half an hour until golden and bubbly.
3 large aubergines, thickly slicked
1 onion, peeled and finely chopped
1 garlic clove, finely sliced
2×400 g good-quality tinned plum tomatoes
a little wine vinegar
3 large handfuls parmesan cheese, freshly grated
2 handfuls dried breadcrumbs
150 g buffalo mozzarella, optional
Salt, Pepper, Oregano (dried and fresh), Basil
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