Jess's Messes

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Recipe of the week: Tasty Tangy Lovely Lasagne

Hello food…..

Another great Jess’s Messes recipe for being relatively cheap and very easy to make. This method will make around 6 portions and is made in one large tray, however, if you are wanting to make and freeze for a later date then bake them in foil take-away trays!

 What do I need?

  • 1/2 Red onion (diced)
  • 1 White onion (diced)
  • 2 Cloves garlic (crushed)
  • 1tbsp Veg oil
  • 250ml Red Wine
  • 400g Chopped Tomatoes
  • Pinch of Oregano
  • Handful of Basil
  • 2tbsp Red Pesto
  • 400g Minced Beef
  • 8 Sheets Lasagne
  • 200ml Bechamel Sauce
  • 200g Mature Cheddar (grated)
  • 200g Buffalo Mozzarella 
  • Salt and Pepper

What do I do?

  1. Make the tomato sauce – place the onions, garlic and oil in saucepan and fry slowly until softened.
  2. Add the red wine and cook on a medium heat until the wine has reduced, almost to a syrup.
  3. Add Tomatoes and simmer for 15 minutes, add herbs, pesto, salt and pepper.
  4. In a different pan, place the beef and the remaining oil and heat slowly until all meat has browned.
  5. Add the tomato sauce and cook for 10 minutes until all flavours are well combined. Taste and adjust seasoning.
  6. Build your lasagne: cover the base of the baking dish with some of the mince, place the pasta sheets on top, cover pasta with bechamel sauce.
  7. Repeat the above process.
  8. Cover the top layer of bechamel sauce with cheddar and torn mozzarella.
  9. Bake in the oven at 200degrees C (Gas Mark 6) for 40 minutes.
  10. Serve with some lovely dressed leaves and garlic bread.

Lovely tasty yummy food!


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Beautiful Bechamel Sauce

Hello food…..

Maybe beautiful is an odd word to describe this….. it is what it is… there’s not much more to say. Very useful for various dishes, but not exciting in itself at all. 🙂

What do I need?

  • 40g Butter
  • 20g Plain Flour
  • 400ml Milk
  • 1/2tsp Nutmeg
  • 1 Bay Leaf
  • Sprig of Thyme
  • Salt and White Pepper

What do I do?

  1. Place the butter in a small saucepan and melt slowly, careful to not burn. 
  2. Add the flour and stir in.
  3. Meanwhile, in a separate pan place the milke, nutmeg, bay leaf and thyme – bring to the boil slowly.
  4. Strain the milk into the butter and flour mix and whisk to ensure you have no lumps. 
  5. Season to taste.
  6. Use where you need it.

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