Barbecue Lasagne

A tray of home-made lasagne is a great thing. It’s great to serve when friends come over, feeds a crowd as quantities are easily doubled, and usually satisfies fussy eaters. I used to make it quite a lot in my undergraduate days, particularly because it freezes well, but also because you can make a week’s worth of dinners with one large tray. Even if you are not the most enthusiastic cook, if you can make a few dishes like this, you can feed yourself quite enjoyably.

If you are new to cooking, or haven’t done a lot of “home-made” dishes, this is a good one to start with- in fact, it is the one I started with. Making lasagne has three simple stages: the lasagne sheets (usually bought), the mince and tomatoes, and the white sauce. The latter can always be bought as a packet sauce if you are uncomfortable making it yourself. But once you have all these three stages, it’s just assembling them together and topping with cheese. A great result for the difficulty level, I think.

My take on lasagne is to make the meat with barbecue sauce, which gives it a nice sweet, smoky flavour. This has proved popular in the past, but if you are not keen on the barbecue variation, you can just make a regular version of lasagne by omitting the barbecue sauce and honey. The quantities here make quite a large tray- you might end up needing two trays- or you can half the amounts used to make a smaller portion. But why you would want to make any less of this would be a mystery to me.

800g lean steak mince
2 large onions
3 cloves garlic
250g chestnut mushrooms (optional)
3x400g cans chopped tomatoes
200ml barbecue sauce (I like HP Woodsmoke)
1 tsp paprika
1 tsp cayenne pepper
1 tsp ground coriander
1 tsp Worcestershire sauce
1 tbsp honey
50g flour
50g butter
900ml milk
200g lasagne sheets (I prefer the green ones)
150g mozzarella
100g grated cheddar

1. Dice the onions and brown them in a large saucepan or casserole dish. Crush the garlic and add to the onions. Add the mince and brown.
2. Add the three cans of tomatoes, barbecue sauce, paprika, coriander, Worcestershire sauce and honey. If using, clean and half the mushrooms and add to the saucepan.
3. Simmer the mixture and reduce until it has a ragu consistency- the consistency you would expect to see in lasagne. This can take a while (1-2hrs).
4. Meanwhile, make the white sauce. Melt the butter in a saucepan and add the flour to make a roux. Cook for a few minutes (to remove the floury taste), then slowly add the milk, whisking the roux as you do so. Bring to the boil and simmer until the sauce thickens to coat the back of a spoon.
5. Assemble the lasagne. Add a layer of meat, cover with lasagne sheets, drench in white sauce. Repeat until you’ve used up all your ingredients, or run out of space in the dish. Top with sliced mozzarella and cheddar.
6. Cook the lasagne at 180°C for 30-35 minutes.


3 Comments (+add yours?)

  1. griffinsgrub
    Aug 21, 2012 @ 19:30:34

    If you are using BBQ sauce, why not take it a step further and cook it on a smoker or grill? I think you just gave me an idea….


  2. Trackback: Does living a ‘gastronomic lifestyle’ save money? « oxfood

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: