Name: Colin Fassnidge’s family lasagne is filled with hidden veg
Prep time: 150 min
Cook time: 60 min
Total time: 210 min
Yield: 6-8
Ingredients: Meat sauce; 2 – 3 tablespoons olive oil; 2 brown onions, finely chopped; 4 cloves garlic, chopped; 2 carrots, chopped; 200mls old red wine; 1 parmesan rind; 4 x 400g cans good quality tomatoes, chopped; 2 x 420g cans lentils, drained; ½ bunch fresh thyme; ½ bunch fresh rosemary; 4 bay leaves; 200g pork mince; 200g beef mince; 150mls milk; Bechamel sauce; 1 litre milk; 1 teaspoon ground nutmeg; 1 bay leaf; Sea salt and ground white pepper, to taste; 150g plain flour; 150ml olive oil; 300g grated cheese (parmesan & cheddar); Assembly; 1/2 - 1 bunch silver beet, trimmed and blanched in boiling salted water; 2 x 250g packets dried lasagna sheets; Extra grated parmesan; Simple green salad with lemon dressing, to serve

Lasagne is a family favourite, but it’s ten times better when you can sneak in some hidden veg! Colin Fassnidge has got you sorted with a family lasagne that has lentils, silverbeet, onions and carrots, as well as the usual bechamel and meat sauce.

Make all your components ahead of time, then put it straight in the oven as family arrives!

Ingredients

Meat sauce

2 – 3 tablespoons olive oil

2 brown onions, finely chopped

4 cloves garlic, chopped

2 carrots, chopped

200mls old red wine

1 parmesan rind

4 x 400g cans good quality tomatoes, chopped

2 x 420g cans lentils, drained

½ bunch fresh thyme

½ bunch fresh rosemary

4 bay leaves

200g pork mince

200g beef mince

150mls milk

Bechamel sauce

1 litre milk

1 teaspoon ground nutmeg

1 bay leaf

Sea salt and ground white pepper, to taste

150g plain flour

150ml olive oil

300g grated cheese (parmesan & cheddar)

Assembly

1/2 – 1 bunch silver beet, trimmed and blanched in boiling salted water

2 x 250g packets dried lasagna sheets

Extra grated parmesan

Simple green salad with lemon dressing, to serve

Method

Step 1

For the meat sauce, heat 2 tablespoons oil in a large heavy based pot over medium heat. Sweat off onion, garlic and carrots. Add wine, reduce by half. Season with salt and pepper.

Step 2

Add parmesan rind, tomatoes, lentils and herbs. Bring to a gentle simmer.

Step 3

Meanwhile, heat remaining oil in a heavy based frying pan over a high heat. Add mince, stirring to break-up mince, until brown. Strain off excess fat and discard. Stir mince into sauce with milk.

Step 4

Simmer gently, partially covered over low heat for about 2 hours, stirring occasionally until rich and thick. Remove rind. Adjust seasoning to taste.

Step 5

For the bechamel, bring milk, nutmeg and bay leaf to the boil in a medium saucepan. Season with salt and pepper.

Step 6

Mix flour and oil to a slurry in a small bowl. When milk is simmering, drizzle in the slurry, whisking continuously until it thickens.

Step 7

Reduce heat and stir in the cheese until melted. Add lemon zest and season to taste.

Step 8

To assemble, preheat oven to 160C (fan-forced). Layer the meat sauce, drizzle of cheese sauce, chard and lasagna sheets in a large baking dish. Spread with bechamel sauce to finish. Grate over extra parmesan.

Step 9

Cook for about 60 minutes or until golden, bubbling and lasagna sheets are tender. If over-colouring, cover with a sheet of foil.

Step 10

Serve lasagna with salad.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.