The Land of Bibble

A New Chapter

Spinach Lasagne

Use homemade Pasta sheets see recipe on how to make

Ingredients - Meat Sauce

• 2 tsps of sun dried tomato oil
• 1 medium onion (finely chopped
• 4 rashers of smoked bacon (diced)
• 2 garlic cloves (minced)
• 1 dried bay leaf
• 1 tblsp mixed herbs
• 500g home minced beef (topside)
• 1 glass of red wine (perhaps one for the cook too!)
• 1x400g can tomatoes
• 6-7 sundried tomatoes
• splash of balsamic
• salt and pepper to taste
• 125g of the marinated mushroom (see recipe)
• 1 tsp sugar

Meat Sauce Method

1. Fry bacon in tomato oil for 5 minutes
2. Add onion and garlic, cook until soft but not brown
3. Add herbs and beef and cook until beef is brown.
4. Add wine and reduce to 1/2 the volume
5. Liquidise the tomatoes and strain through a sieve
6. Liquidise dried tomatoes with a little of the strained tomatoes
7. Add tomatoes and sundried tomatoes to the beef
8. Add the balsamic, salt and pepper
9. Reduce the heat & simmer for 1-2 an hour checking all the time for seasoning
10. Add marinated mushrooms 1/4 before end of simmering
11. When cooked test for acidity and add sugar to correct
    

Cheese Sauce

• 60g butter
• 50g plain flour
• pinch fresh grated
• 2 cups (500ml) full fat milk
• 125g grated cheddar cheese
• 20g good quality parmesan cheese
• pinch of salt and pepper

Cheese Sauce Method

1. Melt the butter in a saucepan, add the flour & nutmeg & stir until smooth
2. Stir over heat for 1 minute then gradually add the milk.
3. Stir until the sauce boils & thickens, reduce the heat
4. Cook 1 minute remove from the heat & stir in the cheese until it melts.
5. Leave to one side until needed

Spinach Layers

• 300g spinach, shredded
• ¼ tsp fresh grated nutmeg
• 40g good quality parmesan cheese
• 250g ricotta cheese
• 1 egg lightly beaten

Spinach Layer Method

1. Cook spinach in heated oil until it is tender
2. Press out as much liquid form the spinach as you can using a sieve.
3. Combine spinach, nutmeg cheese & egg to the bowl & set aside until you need it.

Assembling the Lasagne

1. Pre-heat oven to 180 degrees
2. Spread 1/4 of the cheese sauce over the base of a rectangular pan
3. Place 2 sheets of pasta over the cheese sauce
4. Spread a layer of meat over the pasta sheets
5. Spread 1/4 of the cheese sauce over new sheets of pasta
6. Place these new sheets over the meat, cheese sauce side down
7. Spread the spinach layer over the pasta sheets.
8. Spread a 1/4 of the cheese sauce over new sheets of pasta
9. Place these new sheets over the spinach layer, cheese sauce side down
10. Spread a layer of meat over the pasta sheets
11. Place 2 sheets of pasta over the meat sauce
12. Spread remaining cheese sauce over pasta. Try to ensure that the edges are sealed.
13. Top will parmesan and Olive oil.
14. Place in the oven & cook for 40 minutes or until it is golden brown.
15. Remove & leave for 5-10 minutes & enjoy with garlic bread & a good tomato salad.

Homemade Pasta Dough

• 1 1/2 cups of unbleached flour
• 1/4 cup semolina flour
• 1 tsp salt in a bowl
• 1 tsp olive oil
• 2-3 eggs (use to to start with)

Preparing your pasta dough:

1. Tip the flour on to the table making a well in the middle, add the olive oil and the eggs into the well.
2. Using a fork stir the egg mixture quickly pushing the flour in  from the sides. Keep stirring until you have formed a sticky dough ball.
3. Now you need to knead adding  more flour into the dough as needed, keeping kneading for about 10 minutes  or until the dough is smooth, elastic, and no longer sticky. 
4. Wrap the dough in plastic wrap and let rest at room temperature for 30-60 minutes.