Lasagna and spicy wedges

Although it was the weekend, I couldn’t stop thinking about work.  I decided to give myself a little cooking project to keep me distracted.  I had some lamb mince in the fridge considered making lamb burgers, but I knew it wouldn’t take too long and I’d be fretting about work soon after.

I had made lasagna only once before, a few years ago, before the birth of this blog, and it was a flop. The lasagna, not the blog (I hope).  Well, there’s a challenge and so I embarked on a little project that kept me busy for about 2 hours.  Why that long for a lasagna? Because I made my own lasagna sheets, and that was a first for me.


A) Meat sauce

  • 400g minced lamb
  • 1 clove of garlic, chopped
  • 1 can kidney beans, drained and washed
  • 1 carrot, diced
  • 1 celery stalk, sliced
  • 1 tomato, diced
  • 1 packet chili con carne mix
  • 1 tsp dried oregano
  • 2 tbsp ketchup
  • 1/2 cup water
  • 1 tsp brown sugar
  • salt and pepper to taste


  1. Heat oil in a pan
  2. Fry the garlic for 30 seconds and add in the mince
  3. Brown the mince before adding the kidney beans, carrots, celery and tomatoes
  4. Add the chili mix, oregano and ketchup.  Mix well and add water
  5. Leave to cook for 25 minutes
  6. Season with salt and pepper

B) Lasagna sheets

  • 2 cups of plain flour
  • 1/2 tsp salt
  • 1 large egg
  • water – between 1/4 cup and 1/2 cup


  1. Sift flour into a big bowl and mix in the salt
  2. Make a well and break in the egg
  3. Mix the flour and the egg and add in the water a tbsp at a time until the flour forms a dough
  4. Leave the dough to rest for 30 minutes
  5. Dust a pastry mat and roll out the dough into a thin rectangle. Trim the edges with a knife so that it forms a neat rectangle
  6. Cut the sheets into 9 mini rectangles
  7. Roll out each mini rectangle as thinly as possible

8.   Bring a pot of water to boil

9.  Cook one sheet at a time.  Once the sheet is cooked, it will come up to the surface and this should take only 30 seconds or so

10. Place sheets on a plate and drizzle with olive oil to stop the sheets from sticking

C) Bechamel sauce

  • 60g flour
  • 60g butter
  • 600ml milk
  • 1 onion, peeled and studded with a clove
  • 1 bay leaf
  • a pinch of nutmeg
  • salt and ground white pepper to taste


  1. Place the milk, onion and bay leaf in a pan over a low heat and leave to simmer
  2. Make a roux by melting the butter in a pan.  Add the flour and whisk well to avoid lumps
  3. The flour should cook out in 2 to 3 minutes
  4. Remove the onion and bay leaf.  Pour the milk into the roux and continue whisking for 3 to 4 minutes
  5. The bechamel sauce should thicken up and coat the back of a spoon
  6. Remove from the heat and season with nutmeg, salt and white pepper

D) Assembly

  1. Pre-heat the oven at 200 degrees
  2. Ladle some meat sauce onto a square pyrex baking dish
  3. Place 3 lasagna sheets on top of the sauce, overlapping each other
  4. Spoon a ladle of bechamel sauce on top of the lasagna sheets
  5. Ladle meat sauce on top of the bechamel
  6. Place 3 lasagna sheets over the meat sauce and repeat steps 3 to 5 until the last of the sheets have been used
  7. Spoon one final ladle of bechamel sauce over the sheets
  8. If you have cheddar or parmesan, grate some over the bechamel sauce
  9. Bake in the oven for 25 minutes
  10. Serve with wedges and a salad


2 thoughts on “Lasagna and spicy wedges

  1. Oh god. I’m sick on the couch and craving comfort food, and this is provoking all sorts of inner longings in me. Hot? Check. Cheesy? Check. Crunchy and soft at once? Check. Plus, it’s lamb instead of beef! You made this for me, didn’t you?

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