Lamb and Porcini Mushroom Curly Lasagne
Cook Time 45 minutes
1 packet San Remo Instant Curly Lasagne
3 tbsp extra virgin olive oil
1 white onion, peeled & finely diced
1 tbsp garlic, crushed
750g premium grade lamb mince
1 cup dried porcini mushroom
2 bay leaves
½ cup red wine
2 x 410g can of Ardmona diced tomatoes
Salt & pepper
1L full cream milk
1 brown onion, peeled & cut in half
2 bay leaves
6 black peppercorns
1 cup plain flour
1 cup grated parmesan
Pre heat the oven to 180°C.
Place porcini mushrooms into a bowl and pour enough boiling water until mushrooms are covered. Set aside.
Heat olive oil in large frying pan on medium to high heat; add onion, garlic and sauté for 2 to 3 minutes, without colouring the garlic. Add mince, crushing any lumps with a spoon, and cook until mince is browned.
Add the bay leaves, cloves, red wine, porcini mushroom and the soaking liquid and reduce heat to a simmer. Reduce wine and porcini liquid by half, add tomatoes and stir through. Cook for 30 minutes, season with salt and pepper.
In a saucepan place milk, onion, cloves, bay leaves and peppercorns and place on a low to medium heat, making sure milk slowly comes to the boil infusing all the flavours.
In another saucepan take butter and melt over a low heat. Once melted, add flour and stir together with a wooden spoon. Continue to cook for 5 minutes stirring continuously to avoid browning.
Once milk has boiled, turn off heat and strain into another pan. When straining into pan, make sure to continually stir to eliminate all lumps. Stir until the sauce thickens (approximately 4-5 minutes). Stir through the cheese.
In a baking dish, pour ½ cup of hot lamb sauce over the base.
Cover with a layer of lasagne sheets. Cover the sheets with enough lamb sauce to cover pasta.
Next pour ¼ cup of béchamel sauce over lamb sauce.
Repeat with pasta, lamb and bechamel sauce until 4 layers of lasagne are made.
Finish with béchamel sauce on top.
Sprinkle some grated parmesan over the top.
Bake in the oven for 30-35 minutes.