Lasagna

Cook time: 2 hours    Serves: 4 Persons     Difficulty: Medium

 

A classic recipe with as many variations as you can imagine. MATR features as the umami rich star of the show in this version, but has all the comfort and warmth of the classics.

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Ingredients
  • 1-2 Pack MATR Mince
  • 1 Pack lasagna pasta sheets
  • 700g passata
  • 4 Carrots
  • 5 Sticks celery
  • 2 White onion
  • 3 Cloves garlic
  • 2 Bay leaves
  • 500ml Milk
  • 30g Butter
  • 30g Flour
  • 1 or 2 pc Mozzarella (depends on how cheesy you like your lasagna)
  • Parmesan
Method
  1. Preheat your oven to 170C.
  2. Finely dice the carrots, celery, and onion.
  3. In a large pot, add olive oil until it coats the bottom of the pot and turn heat to medium. Add the carrots, celery, and onion and season generously with salt and pepper. Once soft, about 5-10minutes, add garlic.
  4. Cook for an additional 5 minutes, stirring occasionally.
  5. Add bay leaves and passata and don’t forget to add water to the container to get every last bit. Add that to the pot as well.
  6. Cook down for about 30-45 minutes. It will be done when the vegetables are soft.
  7. While that cooks, get a baking tray and line it with parchment paper or tin foil.
  8. In a bowl, toss your Matr mince with olive oil, salt, and pepper. Put it on the tray and bake it in the oven for 15 minutes, stirring halfway through.
  9. Add this to tomato sauce when sauce is ready. Set aside.
  10. Turn oven up to 200C.
  11. In a small sauce pot over medium-low heat, add butter.
  12. Once the butter starts to bubble, add flour and cook until it darkens in color and smells nutty. Add milk little by little and bring to a boil. Add salt and pepper to taste.
  13. Now the fun begins in starting to build the lasagna. Get a baking tray that you feel can hold all the filling that has been prepared.
  14. Smear a thin layer of MATR sauce on the bottom of the tray, and place pasta sheets on top. Create your lasagna layers by going MATR sauce, bechamel, pasta sheets in that order.
  15. On the top layer, place only bechamel and mozzarella. Place in your oven and bake until top is crispy and brown, about 20 minutes. Let cool a little and enjoy!
  16. Alternatively, we recommend chilling it overnight and reheat the next day.