Enjoy the ultimate winter comfort food at 95 Keerom during August, which the restaurant has officially dubbed Lasagne Month. Chef Giorgio Nava takes this humble Italian family favourite to the next level at his popular Cape Town restaurant. With lamb and beef options for meat lovers, as well as fish and vegetarian lasagne, everyone will want to tuck in. The lasagne dishes will rotate from week to week.
Not in Cape Town? Chef Giorgio Nava has kindly shared the recipe for his bolognese lasagna below…
Bolognese Lasagna
INGREDIENTS
(Serves 12 people)
1 box Barilla Lasagna sheets
For the Bolognese sauce:
¼ cup extra virgin olive oil
2 stalks celery, chopped
1 medium carrot, chopped
1 small onion, chopped
340 g ground beef
230 g ground pork
½ cup dry white wine
3 cups water
⅓ cup tomato paste
Salt to taste
Freshly ground black pepper to taste
For the béchamel sauce:
4 tbs butter
4 tbs flour
4 cups milk
Salt to taste
Freshly ground black pepper to taste
1 cup Parmesan cheese, grated
METHOD
Bolognese sauce:
1- Process onions, celery and carrots in a food processor until finely minced.
2- Heat oil in a large frying pan. Add minced vegetables and sauté over medium high heat for 20 minutes.
3- Add ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and sauté until wine is reduced.
4- Cover meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-1 ½ hours or until meat is tender and sauce is thick.
Béchamel sauce:
1- Melt butter in a saucepan. In a separate saucepan, heat milk.
2- Add flour to melted butter. Cook 3 minutes, stirring with a wooden spoon.
3- Add hot milk gradually to flour and butter, beating mixture with a whisk until thickened.
Assemble lasagne:
1- Preheat oven to 180°C. Assemble lasagne in a baking dish (approx. 33×23 cm).
2- Spread ½ cup béchamel sauce on the bottom of pan. Top with ¼ cup of the meat sauce.
3- Assemble 5 layers each with 3 sheets Barilla lasagne, béchamel sauce, meat sauce and grated cheese.
4- Bake uncovered for 20 minutes or until heated throughout. Let it stand for 10 minutes before cutting.
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