We are sure you will agree with us that there are some delicious plates of food coming out of our kitchen! Our chefs put their creative ideas together to come up with new and exciting dishes all the time. A lot of thought and planning goes into our menu to ensure that it is tasty and varied to suit different palates!
Once a month our chefs would like to share some of their own favorite recipes, hints and tips with you so that you can enjoy their dishes at home.
Our head chef Virgil is sharing his lasagna recipe with us today. While at times, we might get a bit “cheffy” with our ideas and recipes we couldn’t think of a better way to start than with a family favorite that many people enjoy but often don’t get quite right when making it
We can’t deny that homemade lasagne is one of the best comfort foods we can indulge in. Family and friends often gather around the table for occasions to enjoy a delightful plate of it. The layers of pasta, creamy white sauce and rich mince have people drooling at the thought of it.
Before we get into the nitty gritty of this mouth-watering dish
here are a couple of fun facts about lasagne, that I bet you didn’t know:
The 29th July is National Lasagne Day! Did you know you can make lasagne in a dish washer.? Crazy, right? All you do is put the ingredients together in a dish, tightly cover it with tinfoil, and then use the heated dry and sanitize cycle to cook your lasagne. Do we know this works for sure? Of course not, but you can try it out and see what happens.
So, let’s get on with it and straight to the ingredients:
For the cooked beef mix:
- 2 medium white onions (finely chopped)
- 2 cloves of garlic (finely chopped)
- 50g fresh basil
- 2 chopped tinned tomatoes
- 1kg beef mince
- 2 beef stock cubes
- 3 tbsp dried oregano
- 3 tbsp dried sweet basil
- 30 ml of soy sauce
- 15ml of lemon juice
- 30 ml of olive oil
- Salt and pepper to taste
- 12 sheets of lasagne
- 500-600 ml of milk-
- 80g of butter
- 80g of flour
- 100g of cheddar cheese (grated)
- Salt and pepper to taste
Another 150 - 200g Grated cheddar cheese to put on the top when finishing off lasagne
1. Heat up a large pan to medium heat and put in the olive oil, fry the onions to golden brown.
2. Next add the garlic and fry for about 30- 45 seconds, then add the mince and all the spices.
3. Add the chopped tomatoes, stock cubes, soy sauce ,lemon juice and freshly chopped basil. Simmer until all the ingredients are well combined.
4. Heat up a medium sized pot , melt the butter. Add flour and stir until the butter and flour are well combined. Pour in milk and cheese , stirring constantly as it thickens .
5. The white sauce needs to be thick but still be a bit runny.
6. Layer the white sauce, mince and then lasagne sheets.
Once you've used all the ingredients add the extra cheddar cheese on top.
7. Cook in the oven for about 30- 40 minutes at 175- 180 °C
Chefs tip . When making the mince mix, make sure to simmer for a while to reduce it, that will produce a good sauce with banging flavour.
Try this recipe at home and give us some feedback by posting and tagging Peak Connect Café in a picture of your dish.
Peak Academy Mon - Fri 8am - 4:30pm | Tel: 021 782 0659
the Peak Building, 72 Main Road, Fish Hoek, 7975
Peak Connect Cafe Mon - Fri 6:30am - 5pm | Saturdays & Public Holidays 7am - 2pm
Sundays 8:30am - 13:00pm| Tel: 021 782 0659 | the Peak Building, 72 Main Road, Fish Hoek, 7975