Homemade Lasagne Topper

Directions

Sauce

1. Bang in your mince into a medium-hot heat pan with some olive oil or butter and break it up. Season with Oz Dirt and don’t touch it until the bottom starts to brown and get crispy. Then turn the mince and brown the remainder.

   

2. clear a spot in the middle and cook onion and garlic until they start to darken slightly.

   

3. now add your red wine, tinned tommys and basil. Tour pan turn heat down to low, place a lid on your pan and simmer for approximately one hour or until the basil has almost completely broken down and has reduced the liquid mostly down (take off the heat with lid off once finished). In the last 15 or so mins start the béchamel sauce below…

   

Béchamel Sauce

1. into a pot on low-medium heat heat, add your butter. once melted and slightly bubbling add your flour and mix. It should be like a thick paste with a slightly brown colour to it and smell slightly nutty.

   

2. then add your milk 50 odd ml at a time and slowly whisk it together. right at the end add your small handful of cheese, whisk until melted through and add salt as required. Chicken & Chips rub works well here too. It should have the consistency of cake batter or pancake batter.

   

Assembly of Lasagne

1. in a bread tin or baking tray (lined with greaseproof paper and a hit of spray oil) line the base with lasagne sheets, then add your pasta sauce in an even layer and same, same with the béchamel sauce. Repeat these layers 2-3 times until approximately 4-5cm in height. I actually full sent it and went full height of bread tin. The last layer will be grated cheeses and ricotta. Spread those as even as possible with cheese on top.

   

2. Pre-heat the oven to 180C/350F and bake for approximately one hour until the cheese is bubbly and golden on top.

   

3. Now allow to cool on the bench, then place baking paper over the top, place thick cardboard on that then some weights to keep it flat. Bang into the fridge overnight.

Crumbing and Frying

1. set up 3x plates or bowls. First with flour and italian herbs. Second with beaten eggs and sriracha sauce. Third with panko breadcrumbs.

   

2. Remove lasagne from fridge and bread tin, then slice to desired size. Coat on all sides in flour mix, egg wash then panko shaking excess off in each step. Then repeat egg wash and panko so you have a thick crumb.

3. Heat veggie oil in deep fryer or pot to 140C, then carefully lower crumbed lasagne in and cook until slightly brown. Slowly raise temp over 10 mins or so until you reach 165C. The exterior should be a dark golden brown and internal temp 70C/158F.