Lasagna are one of the favorite Italian specialties for a large part of the population. This is the version of lasagna that Kerryn Dunlop prepares for her housemates, from the book The Family Cookbook.
In cooperation with Vulkan publishing house we are giving away a book for the best recipe of the month of June Jamie Oliver and FoodTube: The Family Chef by Kerryn Dunlop with 50 recipes for flavors to remember!
Lasagna - Kerryn Dunlop
Lasagna is one of the favorite Italian specialties for a large part of the population. This is the version of lasagna that Kerryn Dunlop prepares for her housemates, from the book The Family Cookbook.
- 500 g minced lamb (or pork, preferably organic)
- 500 g of ground beef
- 1,5 l sauce with hidden vegetables ((see page 78 in the book The Family Cookbook by Kerryn Dunlop))
- 85 g unsalted butter
- 85 g flour
- 850 ml of whole milk
- 1 piece of nutmeg (whole grated)
- sea salt
- ground black pepper (fresh)
- 250 g of dry crusts for lasagna
- 100 g of cheddar cheese
- Heat the oven to 200 degrees C.
- Place a very large non-stick pan over medium heat.
- Round by round, fry the meat for 5-10 minutes until it darkens on all sides and most of the liquid evaporates, stirring occasionally.
- When you're done, return all the meat to the pan, add the sauce with the hidden vegetables (see page 78 in The Family Cookbook, Kerryn Dunlop) and cook for 15-20 minutes - this is your bolognese sauce.
- During this time, melt the butter in a saucepan over medium heat, add the flour and whisk until everything is well combined (you will get a ball-like mass - this is the so-called roux, i.e. the base)
- Gradually add the milk, a little at a time, whisking constantly until you've broken up all the lumps and you have a smooth white sauce - you may not need to use all the milk, but stop adding when you're happy with the look of the sauce. Grate a little more nutmeg into it and season to taste.
- To make the lasagna, season the Bolognese sauce to taste, then spread a third evenly on a 25 x 30 cm baking sheet.
- Spread a quarter of the white sauce, i.e. bechamel, over it, and cover it with an even layer of lasagna crust.
- Repeat the process two more times, and finally cover with the remaining béchamel and grate the cheese (I like mature cheddar the most, but you can put whatever you want) and bake in the oven for 35-40 minutes, until it turns brown and crackles on the surface, that is, until the pasta is cooked (it you will check by piercing the lasagna with a knife - if the knife goes through smoothly, they are ready).
- Serve with a salad and, if you're really in a gourmet mood, with my garlic bread (see pages 124 and 125 in The Family Cookbook by Kerryn Dunlop)
In cooperation with Vulkan publishing house we are giving away a book for the best recipe of the month of June Jamie Oliver and FoodTube: The Family Chef by Kerryn Dunlop with 50 recipes for flavors to remember!
Watch a video of Kerryn Dunlop making lasagna:
KERRIEN DUNLOP is one of Jamie Oliver's students at his restaurant Fifteen and has been cooking with Jamie for years. After leaving Fifteen, she perfected her culinary skills, started a family, became a supermom, and now she's written this wonderful book with 50 recipes that are the law in her household.
Kerryn is a very friendly person, who radiates warmth and tenderness and has a pronounced motherly streak - the recipes in this book, as well as the tricks and tips for economical cooking from her videos on Food Tube, will give you a wide variety of simple dishes that you will be happy to eat. return.
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