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Susan Jung

Lasagne is a labour of love. It  can be expensive and time-consuming to make because of the different elements involved, but it isn't difficult. For these recipes you can do some of the work a day in advance, then layer everything  and bake it in time for dinner. You can also assemble the entire lasagne, refrigerate it and bake it the next day.

Three cheese vegetarian lasagne (pictured)

40ml oil, plus extra for brushing the vegetables

1 large onion, diced

4 garlic cloves, minced

1 tsp dried oregano

4 medium Chinese eggplants

4 cans (450-500 grams) crushed tomatoes (preferably

an Italian brand)

2-3 medium zucchini

650 grams whole-milk ricotta

750 grams grated mozzarella

12 lasagne sheets

Finely grated parmesan cheese, for sprinkling

Salt and freshly ground black pepper to taste

Heat 40ml of oil in a pan, add the onion and garlic and cook until soft. Add the tomatoes, oregano and salt and pepper to taste. Simmer over a low heat until the sauce is slightly reduced. Puree in a blender or food processor. Cut the eggplants and zucchini on the diagonal into long slices about 5mm thick. Use a pastry brush to lightly coat each slice with oil on both sides to prevent them from sticking. Grill, fry or barbecue the slices on both sides until soft and  dark in spots.

Heat a large pot of water and cook the lasagne sheets until firmer than al dente. Do this in batches or the sheets will stick together. Drain and pat dry.

Lightly brush a pan (approximately 23cm x 30cm x 5cm deep) with oil. Put three lasagne sheets on the bottom of the pan, cutting them, if needed, to fit. Spread with approximately 1/3 of the ricotta then about ? of the sauce. Cover this completely with a layer of eggplant slices then sprinkle with about ? of the mozzarella. Add another layer of lasagne sheets, 1/3 of the ricotta and ? of the sauce. Cover completely with a layer of zucchini slices then sprinkle with ? of the mozzarella. Add a third layer of lasagne sheets, the last of the ricotta, ? of the sauce, a second layer of eggplant slices and ? of the mozzarella. Top with a final layer of lasagne sheets, the remaining sauce and the last of the mozzarella. Sprinkle with the parmesan cheese.

Pre-heat oven to 200 degrees Celsius. Bake the lasagne for about 20 minutes (longer if it was refrigerated) until the top is brown and bubbling and the dish is heated through.

Lasagne bolognese

This bolognese is based on one by Italian cookbook author, Marcella Hazan. It takes several hours to cook.

30 grams unsalted butter

30 grams oil

2 garlic cloves, finely diced

80 grams onion, finely diced

100 grams celery, finely diced

100 grams carrot, finely diced

200 grams minced beef

150 grams minced pork

Freshly grated nutmeg

1-2 dried chillies

250ml whole milk

250ml dry white wine

500 grams canned crushed Italian tomatoes

12 lasagne sheets

Approximately 75 grams finely grated parmesan cheese

For the bechamel sauce:

60 grams unsalted butter

40 grams plain flour

500ml whole milk

Salt and freshly ground black pepper to taste

Melt the butter with the oil in a large, heavy pot. Add the garlic and onion and cook over a low heat until translucent. Add the celery and carrot and stir to coat with the fat. Stir in the beef and pork and cook until the meat loses its pink colour. Season with salt, pepper and a little nutmeg. Stir in the milk and simmer over a medium heat, stirring occasionally, until the milk is absorbed. Add the white wine and simmer until absorbed. Stir in the canned, crushed tomatoes then lower the heat and let the sauce simmer slowly for 2-3 hours, stirring occasionally. If the sauce becomes too dry, stir in a little water to prevent sticking. The sauce should be thick, rich and moist but with no excess liquid separating out. Taste for seasoning.

Boil the lasagne sheets as in previous recipe.

To make the bechamel melt the butter in a medium saucepan and stir in the flour. Cook over a low heat, stirring constantly, until the mixture takes on a little colour. Whisk in the milk about 60ml at a time, completely incorporating each addition before adding more. When all the milk is added, sprinkle in salt, pepper, a little nutmeg and about 25 grams of parmesan cheese. Stir over a low heat for about five minutes or until the sauce thickens.

In a lightly oiled baking dish (approximately 23cm x 30cm x 5cm deep) cover the bottom with lasagne sheets, cutting them to fit, if necessary. Spread in a layer of bolognese then sprinkle with parmesan. Repeat with the remaining lasagne sheets and bolognese (you might have some sauce left over), making four layers of pasta, sauce and parmesan. Use a spatula to spread the bechamel over the last layer of bolognese, then sprinkle with more parmesan.

Preheat oven to 200 degrees Celsius and bake for 20-30 minutes (longer if it was refrigerated), or until the bechamel is lightly browned on top.

Mushroom lasagne

This lasagne is  rich and creamy.

30 grams unsalted butter

30 grams oil

1 small onion, finely diced

60 grams dried porcini mushrooms, soaked in warm water

1 kilo mixed fresh mushrooms (button, shiitake and oyster)

Fresh thyme leaves

50 grams grated parmesan

12 lasagne sheets

For the bechamel sauce:

90 grams unsalted butter

60 grams plain flour

750ml whole milk

Freshly grated nutmeg

Salt and freshly ground black pepper to taste

Rinse the mushrooms, pat dry and slice about 5mm thick. Slice the porcini.

Melt the butter with the oil in a large skillet. Add the onion and cook until translucent, then stir in the soaked porcini, the soaking liquid (strain it through a fine sieve) and salt and pepper. Simmer until the liquid is absorbed. Add the fresh mushrooms, thyme leaves, salt and pepper then saute over a high heat. The mushrooms will give off liquid  so cook until the liquid is re-absorbed.

Boil the lasagne sheets until firmer then al dente. Drain and pat dry. Make the bechamel as in the above recipe and stir in half the parmesan.

Mix half the bechamel with the mushrooms. Lightly oil a baking dish (approximately 23cm x 30cm x 5cm deep) and cover the bottom with lasagne sheets. Spread in 1/3 of the mushrooms. Repeat the layering twice, then top with a final layer of lasagne sheets. Spread the remaining bechamel sauce on top then sprinkle with remaining parmesan.

Preheat oven to 200 degrees Celsius. Bake the lasagne for 20-30 minutes (longer if refrigerated) until the bechamel is lightly browned.

STYLING  Leonie van Hasselt



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