Claire Sisk's lasagne
Claire Sisk joined us on World Sight Day to cook another of her family favourites in the kitchen, a comforting crowd-pleasing Lasagne, complete with Claire’s signature tips, tricks and gadgets to take the stress out of weeknight eating.
Claire Sisk’s Family Favourite Lasagne Serves: 4-6Ingredients
For the meat sauce:1 carrot1 stick celery ½ onion3 cloves garlic Olive oil 90g smoked diced pancetta500g minced beef1 x 400g tin chopped tomatoes2 tbsp tomato purée6 fresh basil leaves1 vegetable stock cube, dissolved in 300ml boiling water 2 tsp dried oregano
For the cheese sauce:600ml crème fraiche 400g grated cheese
Additional ingredients:About 6 - 8 dried lasagne sheetsFresh basil50g Parmesan cheese, grated
Method
1. Grate the carrots, celery, onion and garlic (you can use a food processor).2. Add some olive oil to a pan and fry off the smoked pancetta.
3. Add the grated vegetables and fry for 1-2 minutes, then add the minced beef to the pan, breaking it up as it cooks.
4. Stir in the chopped tomatoes, tomato purée, and basil leaves.
5. Add the vegetable stock and dried oregano. Mix everything together and let it cook for about 1 hour, stirring occasionally.
6. Preheat the oven to 180C/160C fan/gas mark 4.
7. In a baking dish, about 22 x 27cm, spread over a layer of the bolognese sauce, followed by a layer of dried lasagne sheets, then a layer of crème fraiche, and sprinkle over the grated cheese. Repeat the layers until all the ingredients are used or until the baking dish is filled, finishing with a layer of crème fraiche and cheese on top.
8. Tear over some fresh basil leaves and grate the Parmesan cheese on top of the final layer.
9. Cover the lasagne with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 15 minutes, or until golden and bubbling. Let the lasagne rest for a few minutes before serving.