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Lasagne

Quality Meat Scotland
Kenny Logan’s recipe combines the traditional Italian, by the inclusion of milk which gives a wonderful mellow rather than acidy tomato flavour, and the not so traditional Scottish with the use of a sharp cheddar

Lasagne

Method

1. For the ragu: heat the oil in a heavy cast iron casserole and add the onion, celery, carrot and garlic. Cook gently for 5 minutes until the vegetables begin to soften.

2. Add the beef, pork and a good pinch of salt. Turn up the heat a little and brown the meat for a couple of minutes. Add the wine and let it bubble until it has reduced down, cooking off the alcohol. Add the milk to the pan, along with the oregano, bay leaves and a good grind of pepper and simmer until the milk is incorporated – about 5 minutes.

3. Chop the tomatoes roughly in the can using a sharp knife and slicing it down within the can. Tip the tomatoes into the pan and add ½ can water, the puree and sugar. Bring to the boil then reduce the heat and simmer, uncovered, very gently for 2 hours.

4. Preheat the oven to 200C/gas 6.

5. For the white sauce: melt the butter and stir in the flour to form a smooth paste in a pan. Pour in the warm milk. Whisking all the time, bring gently to a simmer and a glossy smooth sauce. Remove the pan from the heat and beat in the cheese.

6. Layer the white sauce, meat sauce and pasta in an ovenproof baking dish until it is used up, finishing with a white layer.

7. Put the baking dish on a tray and cook in the oven for 30-40 minutes, until the lasagne is golden and bubbling all over. Leave to settle for 5 minutes before serving with a crisp well dressed salad.

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Serves: 6

Prep: 20 min
Cook: 3 hrs 20 min

Ingredients

For the ragu

2 tbsp oil
1 large onion, finely chopped
2 sticks Celery, finely chopped
1 carrot, peeled and finely chopped
2 cloves Garlic, crushed
750g minced beef
150g minced pork
1 tsp dried Oregano
2 Bay leaves
200ml full fat Milk
200ml Red wine
400g plum tomatoes
1 tbsp tomato puree
pinch Sugar