Lazy Lasagna

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Lazy Lasagna
Photo: Matt Sativa

Lazy Lasagna
Lazy Lasagna gets its name from the effects one receives after eating it.
With a full stomach and a deep buzz starting to set in, the name fits perfectly.
There are many ways to roll a fatty and this is just my version of the tasty classic. This recipe takes a bit of time to get started but once it is in the oven you can sit back and relax. Let’s get straight into the recipe for this week.

Yield: 6 portions
Time: 1½ hours
Difficulty: medium

Ingredients:
1½ lb. lean ground beef
2 sprigs of fresh rosemary
14 oz. tomatoes (canned or fresh and chopped)
1 onion diced
1 large clove minced garlic
Salt and pepper to taste
1 cup chicken or beef stock
¼ cup dry red wine
Lasagna pasta sheets uncooked
6 cups milk
4 Tbsp. cannabutter
4 Tbsp. flour
Grated cheese (as much or as little as you like)

Method:
Heat a large frying pan over high heat. Add a little oil and allow it to heat up.
Add the ground beef a handful at a time. It is important to the flavor of the dish that you brown the beef very well. This is the most time-consuming part of this recipe. Take your time and brown the beef one handful at a time. Use a spatula or wooden spoon to break up the clumps slightly. Never use a whisk.
Season the beef very lightly. You can always add more salt and pepper later.
Once the ground beef has all been browned, turn the heat down to medium, add in the onions and garlic, and sauté it until translucent.
Once the onions have softened, add the red wine, and allow it to boil.
Now, add in the tomatoes, rosemary, and stock and bring it to a boil.
Once the ingredients start to boil, turn the heat down to low and allow the beef sauce to simmer for about an hour or until the sauce is very thick.
Check the seasoning but, it is unlikely you will need to add more after the sauce has reduced.
While the meat sauce is simmering, place a pot on the stove over medium heat.
Add the cannabutter to the pot and allow it to melt but not bubble.
Once the butter has melted add in the flour and using a whisk, mix the flour and butter until well combined. Cook this for 30 seconds to make a blond roux.
Add one cup of milk to the roux while whisking the whole time. This will become thick like custard very quickly. This is called a slurry, and it will help to make sure your bechamel (white sauce) is smooth and not lumpy.
When you see the slurry is all mixed through, add the second cup while whisking, and then immediately add in the rest of the milk. Always whisking.
Allow the white sauce to come to a boil while always whisking to prevent it from burning.
Once the white sauce has become thick, remove it from the heat and set it aside.
Check the seasoning and adjust, as necessary.
Turn your oven to 356°F.
Choose a suitable casserole dish that is fairly deep.
Spoon a layer of red sauce on the bottom.
Top the red sauce with a layer of white sauce.
Top this with a layer of pasta sheets. Try to make sure the whole area is covered with the pasta. Break some into smaller pieces to fill the gaps.
Top the pasta with a layer of meat sauce, followed by the white sauce, and repeat until your sauces are finished.
Try to end with a layer of white sauce on the top.
Sprinkle the grated cheese over the top as the final layer.
Place the lasagna into the oven and bake for about 40 minutes or until the cheese is an even golden-brown color.
Remove from the oven and resist the urge to dig in straight away. The secret is to let the lasagna stand for 30 minutes. This makes a much better lasagna with great texture.
Enjoy.