Big Trev's Lasagna

Its cold here in Scotland, and I like most people find the best cure for the cold to be something warm and  hearty that will stick to your ribs.  I'm also starting to get a little stressed about the upcoming move and getting a job and being apart from the hubby for a whole 6 months, so dinner tonight had to be comforting as well.  Now tell me people, what on this great planet is more hearty and comforting than a homemade lasagne?

Those of you who know Kyle know that the man is a lasagne man.  I'm not joking when I tell you that he once confessed to me that he first knew he wanted to mary me when he went through a phase where he wanted me to try and make as many different varieties of lasagne as humanly possible and I happily went along with it.  There was a traditional lasagne, a mexican spiced lasagne, pesto and spinach lasagne, chicken lasagne, and yet he never grew weary of the endless parade of lasagne.

So I knew it was serious when he came back from a trip down to Chris' hometown of Bentham claiming he had just eaten the world's best lasagne.  I might have even seen a tear trickle down his face as he lovingly recounted the perfect texture of the meat, the creaminess of the bechamel sauce, and the golden layer of cheese bubbling on the top.  I seriously worried that Kyle might attempt to leave me for the lasagne's creator - Big Trev Dobson aka Chris' dad.

Eventually I had to experience this epic-ness for myself and the Dobsons were kind enough to supply me with their recipe.   The verdict: its as good as the hype and not that difficult to make!!!  Try it tonight - you really won't regret it!!!

Big Trev's Lasagne

Meat sauce

1½ tbsp olive oil

1 onion, finely chopped

1 fat clove garlic

450g lean minced beef

2 rashers bacon, finely chopped

1 x 400g tin chopped tomatoes

2 tbsp tomato puree

4 tbsp red wine

1 beef stock cube

1 tsp dried basil (I used fresh basil)

Salt and pepper

White sauce

750ml milk (about 3 cups)

75g butter (about 5 table spoons)

50g plain flour (1/2 cup)

Freshly grated nutmeg

Salt and pepper

9 sheets lasagne (kyle insists we use spinach lasagne, apparently the green tastes better) 

Grated parmesan

Grates mozzarella  

Dish 20cm x 27cm

Heat the oil in a thick based pan, soften onion, bacon and garlic for 5 mins. Now turn up heat, add beef and brown. Once browned add tomatoes, tomato puree, wine, stock cube, basil and seasoning. Put a lid on and simmer gently for 20 mins. Remove lid and simmer for another 20-25 mins.

To make white sauce, put the milk, butter and flour in a thick based saucepan, place over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Season and simmer gently for 5 mins.

Now spread about ¼ of the meat sauce over the bottom of the dish, cover with approx ¼ of the white sauce, then sprinkle a layer of parmesan before arranging 3 sheets (in a single layer) of lasagne over the top. Repeat this process, finishing off with a final layer of white sauce. Cover the top with a sprinkling of grated parmesan and mozzarella cheese.

This can be done well in advance. When required bake in a preheated oven, gas 4, 350F, 180C, for 35-45 mins or until browned.

Serve with salad and enjoy!!!