Well it has to be meaty...mmm

This Little Piggy Cooked
Veal & Serrano Ham Lasagne


Serves 6


400g Veal Mince

200g Serrano Ham, pulled into bite size pieces

250g Cherry Tomatoes, roasted in basil olive oil

1 Red Onion, finely chopped

2 tbsp Olive Oil

1 Clove of Garlic

300ml Red Wine

6 Lasagne Sheets

50g Cheddar Cheese, grated

25g Gravy Granules

Sprinkling of Dried Oregano, Basil & Thyme

Bechamel Sauce

400ml Semi Skimmed Milk

2 Onion Slices

40g Butter

20g Plain Flour

1 Bay Leaf

1. Pre-heat the oven to 200c and heat the olive oil in a casserole dish on the hob. Add the onions, garlic and mince and combine thoroughly. Sprinkle over the gravy granules which will enhance the meaty flavour and fry for 5 minutes.


2. Add to the pot the roasted tomatoes with juices and the vino which will have the meat floating in a red wine bath, put a lid on it, simmer for 25 minutes but then put on a high heat for 5 minutes after that which will reduce all the liquid further and make it lovely and rich..

3. Meanwhile, put the milk in a saucepan with the sliced onions and bay leaf and slowly simmer for 5 minutes.


4. Take the milk off the heat, strain out the bay leaf and onions and pour the milk into a jug.


5. Pop the butter in the saucepan and stir to help it melt and once fully melted add the flour and increase the heat.  Stir quite vigorously so it turns into a paste.


6. Incorporate the milk a little bit at a time, whisking and eventually it will transform into a glossy sauce.

7. Let it then simmer for another 5 minutes.


8. Once the meat has done it s time, layer a dish with the lasagne sheets and spoon the tomatoey mince over them. Liberally scatter some Serrano ham over this then lightly pour the b�chamel over that so it s sufficiently covered, sprinkle with half the cheddar and repeat the layering.


9. Finish off with a layer of the lasagne sheets covered with the cheddar and put in the heated oven for 30 minutes until browned and bubbling.


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