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
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
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
250 gr of butter or margarine
200 gr Flour
Salt and pepper to season
Cheddar cheese – 400grs for topping
- Tip the flour into the machine, and replace the lid, switching the machine on to start mixing.
- Mix the egg and water together and then pour, slowly, through the slot in the lid while it is mixing.
- After 3 minutes the pasta will begin to extrude and have a floured surface ready to lay your pasta sheets out onto.
- 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.
- Preheat the oven to 180ºC and then begin on the bechamel sauce.
- In a saucepan, melt butter over medium heat.
- Whisk in the flour, salt and pepper until smooth.
- Gradually whisk in the milk.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- 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.
- It doesn’t have to be huge layers, just evenly spread the mixtures on the sheets, with more emphasis on tomato and meat mix.
- Top with cheese, pop in oven at 180°, and bake for 15-20 mins.
- 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!