{Congrats to our Philips Avance Pasta Maker Winner} A delicious meal for the whole family!

I can finally reveal the winner of the fabulous Philips Avance Pasta Maker – Vannah Piers! She shared her dreams of making a delicious, steamy, Garfield-worthy lasagne dish – so here it is!

Thank you to everyone for inspiring me with so many dishes that I’ll be trying for months to come – I so appreciate the time each of you took in inspiring me! This was my first time using the lasagne setting and I think it turned out pretty well. A delicious, bubbling dish, perfect for a family Sunday lunch or supper, with enough leftovers for a lunch.

Fresh homemade Classic Lasagne – inspired by our winner, Vannah Piers:

Here’s the super simple pasta dough recipe I used from the accompanying recipe book that came with the machine, note: *I made two separate batches of the below pasta recipe as we made a big meal, and it’s important to lightly flour the sheets as they come out before layering with your mince and bechamel sauce:

250 grams wheat flour

95 grams – one egg and remainder of the weight in water

Meat Filling:

2 large onions chopped

1 large garlic crushed

2 cinnamon sticks.

3 Bay leaves

40ml olive oil

1kg of lean mince

2 large carrots grated

3gr Thyme

3gr Rosemary

1 x bottle Tomato Passata

3 tbsp sugar

1 x box Organic Beef Stock or 2 Knorr Stock Pots

Optional, but it does deepen the flavour: 80mls Dry red wine or equivalent in water

Salt & Pepper to taste

Bechamel sauce:

250 gr of butter or margarine

200 gr Flour

2l milk

Salt and pepper to season

Cheddar cheese – 400grs for topping

 

Method:

  1. Tip the flour into the machine, and replace the lid, switching the machine on to start mixing.
  2. Mix the egg and water together and then pour, slowly, through the slot in the lid while it is mixing.
  3. After 3 minutes the pasta will begin to extrude and have a floured surface ready to lay your pasta sheets out onto.
  4. Pressed for time, I added all my ingredients for the meat filling into my slow cooker and cooked on low over night, but you could totally do it on a stove top.
  5. Preheat the oven to 180ºC and then begin on the bechamel sauce.
  6. In a saucepan, melt butter over medium heat.
  7. Whisk in the flour, salt and pepper until smooth.
  8. Gradually whisk in the milk.
  9. Bring to a boil; cook and stir for 2 minutes or until thickened.
  10. Tomato and Meat mix to the bottom of dish, pasta sheets, bechamel sauce, pasta sheet, tomato and meat mix, then pasta until you have run out of filling.
  11. It doesn’t have to be huge layers, just evenly spread the mixtures on the sheets, with more emphasis on tomato and meat mix.
  12. Top with cheese, pop in oven at 180°, and bake for 15-20 mins.
  13. Once cheese is melted and bubbling, you’re good to go, this was Oli’s first time taking the lead with a meal of this complexity and he did an amazing job – who says you can’t cook with your kids (even if it does get a little messier)!

If this isn’t a crowd pleasing meal, I don’t know what is! You can also serve with a simple green salad and some garlic bread. Thank you, Vannah, for being the inspiration behind this meal, I hope you’ll be enjoying your own Philips Avance Pasta Maker soon!

#spon