The lasagne topper is a Kiwi classic! It combines layers of bolognese sauce, béchamel sauce, lasagna sheets, mozzarella cheese, and parmesan cheese, baked and cut into individual pieces. Each piece is then coated in a double crumb and fried until golden brown - it's good!
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Category
Lunch
Servings
12
Prep time
2 hours
Cook time
4 hours
The lasagne topper is a Kiwi classic! It combines layers of bolognese sauce, béchamel sauce, lasagna sheets, mozzarella cheese, and parmesan cheese, baked and cut into individual pieces. Each piece is then coated in a double crumb and fried until golden brown - it's good!
Ingredients
- 1 stick of celery, finely diced
- 1 large brown onion, finely diced
- 1 carrot, peeled and grated
- 5 garlic cloves, peeled and finely diced
- 4 tbsp olive oil
- 500g (1 lb 2 oz) beef mince (80/20)
- 500g (1 lb 2 oz) pork mince
- 400ml (14 fl oz) red wine
- 2 tins of peeled tomatoes (about 800g/28 oz)
- 50g (1¾ oz) butter
- 100g (3½ oz) flour
- 650ml (23 fl oz) milk
- ¼ tsp ground fresh nutmeg
- 300g (10½ oz) mozzarella, grated
- 100g (3½ oz) Parmesan, grated
- 10 sheets of fresh pasta
- 200g (7 oz) panko breadcrumbs
- 4 eggs
- oil for frying
Directions
To make the Bolognese sauce, place a large pot over high heat and add 2 tablespoons of olive oil. Once the oil is hot, add the pork and beef mince with a pinch of salt. Break up the meat to avoid lumps. Cook the mince until it’s well browned and broken up.
- Add the onion, garlic, celery, and carrot. Mix well and cook for 3-4 minutes. Pour in the red wine and cook until it reduces by half.
- Add the tinned tomatoes. Fill each tin halfway with water and pour it into the pot to use up every bit of tomato. Break up the tomatoes with a wooden spoon, add a pinch of salt, and cook on low heat for 3 hours, stirring every 20-30 minutes.
- To make the béchamel sauce, melt 50g (1¾ oz) of butter in a small saucepan, then add 50g (1¾ oz) of flour. Whisk continuously and cook for 2-3 minutes to cook out the flour. Slowly pour in the cold milk while whisking to avoid lumps. Cook the sauce for 8-10 minutes on medium-low heat, stirring often. Season with salt and add the grated nutmeg.
- Preheat the oven to 180°C (160°C fan) / 350°F. To assemble the lasagne, line a roughly 40 x 20cm (16 x 8 inch) oven tray with greaseproof paper and brush with olive oil. Add a layer of béchamel to the bottom, followed by a layer of lasagne sheets, covering the whole tray. Add ⅓ of the bolognese sauce, ⅓ of the grated mozzarella, and drizzle with more béchamel. Repeat this layering twice more, ending with a final layer of lasagne sheets topped with just béchamel, mozzarella, and grated parmesan.
- Bake the lasagne in the oven for 1 hour until the top is golden and crispy. Remove from the oven and allow it to cool to room temperature. Place something heavy on top and refrigerate overnight to let it set completely.
- The next day, cut the lasagne into 12 even pieces. To crumb each piece, dust it with flour, dip it in an egg wash, then coat with breadcrumbs. Repeat the egg wash and breadcrumbs for a double crumb, which helps the lasagne hold together when frying.
- Preheat oil to 170°C (340°F) and fry each lasagne topper until golden brown on all sides and heated through the centre. Serve and enjoy!
