Cowboy Lasagne

Well howdy partner.....

Who would have thought that a traditional Italian classic could have such an American twist to it?  I know that there are lots and lots of different lasagne recipes out there which have all different takes on the meal that has comfort food written all over it!!!

Once I had read this recipe I knew that the whole family would LOVE it... and they did. 

So what makes this lasagne dish different to every other one?  Well you have to eat it wearing a 10 gallon hat. No only kidding.  Amongst the rich meat sauce is pepperoni - yes that's right pepperoni!!  And oh my God did it taste good....

The pepperoni surprisingly gave the sauce such a nice flavour and was not as overpowering as I thought - adding an element of spices as that found on a pizza. 

Jam packed with vegetables plus the addition of fresh herbs this lasagne was definitely worth trying... give it a go.

Cowboy Lasagne

(Recipe adapted from Trisha's Southern Kitchen)

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, crushed

500 grams lean beef mince

500 grams lean pork mince

1/2 cup tomato paste

700 gram jar passata

250 grams sliced pepperoni

800 grams diced tomatoes

2 tablespoons fresh rosemary chopped

2 tablespoons fresh tarragon chopped

2 tablespoons fresh basil chopped

1 tablespoon dried oregano

2 carrots grated

2 zucchini grated

1 red capsicum, diced

1 green capsicum, diced
2 cups water

salt

freshly ground black pepper

3 tablespoons butter

3 tablespoons plain flour

4 cups skim milk

2 teaspoons Dijon mustard

ground white pepper

500 gram packet fresh lasagne sheets

1 cup mozzarella cheese, grated

1 cup grated Parmesan

 

In a large frying pan, over medium heat, add the oil and cook onion and garlic until softened. 

 

Add minced beef and pork, breaking into lumps while cooking. Cook until lightly browned and cooked through. 

Add the tomato paste and cook for a further 5 minutes continuously stirring. 

Add passata, pepperoni, tomatoes, rosemary, tarragon, basil, oregano, carrots, zucchini, capsicums and water. Bring to a simmer and simmer, uncovered, for 30 minutes, stirring occasionally.  Season to taste with salt and pepper.

Meanwhile place a large saucepan over medium heat.  Add butter and heat until fully melted.  Add flour.  Using a wooden spoon, mix until a roux is formed.  Add milk and mustard, stir continuously with a whisk until lump free and starting to thicken.  Season with white pepper.  Remove from heat.

Preheat the oven to 180 degrees Celsius.

In the bottom of a large rectangle casserole dish (approximately 22 x 33 cm) spread a layer of the meat sauce. Top with a layer of the lasagne sheets.  Add another layer of meat sauce and then spread with half of the white sauce. Top with another layer of lasagne sheets.  Add another layer of meat sauce.  Top with a final layer of lasagne sheets.  Spread remaining white sauce on the lasagne sheets and sprinkle with cheeses.

Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagne into 12 portions and serve.

 

 

(click here for a printable version of this recipe)