Lasagne Abruzzes
CREPES
11/2 cups (225g) plain flour
21/4 cups (560ml) milk
3 eggs
40g unsalted butter, melted, cooled, plus extra melted butter to grease
Directions
1. To prepare the crepe batter, place all the ingredients in a blender and whiz until smooth. Rest for 30 minutes.
2. Heat a 22cm non-stick frypan over medium-high heat. Lightly brush pan with some extra melted butter. Add 1/2 cup (125ml) crepe batter, swirling to coat, and cook for 1 minute or until underside is light golden. Flip and cook for a further 45 seconds or until golden and cooked through. Transfer to a plate. Repeat with extra butter and remaining batter.
Filling
1/2 cup (125ml) extra virgin olive oil
800g pork and veal mince
1 each: onion, carrot and celery stalk, finely chopped
4 garlic cloves, crushed
A few sage leaves, chopped
1/2 cup (125ml) red wine
700ml tomato passata
1 cup (250ml) chicken stock
30g unsalted butter, chopped
2 eggs, lightly beaten
1/3 cup (80ml) milk
3 buffalo mozzarella balls, thinly sliced
1 cup (80g) finely grated parmesan
Directions
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To prepare the filling, heat half the oil in a large, wide, heavy-based saucepan over high heat. Add mince and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add onion, carrot, celery, garlic and chopped sage, and cook, stirring regularly, for 5 minutes or until vegetables are softened. Add wine and cook, stirring occasionally, for 3 minutes or until reduced by half. Add passata and stock, bring to the boil, then reduce to a very gentle simmer and cook, stirring occasionally, for 2 hours for flavours to develop. Stir through butter.
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Preheat oven to 180°C and grease a deep 22cm ovenproof frypan or dish. In a shallow dish, combine egg and milk, and season.
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To assemble lasagne, dip both sides of a crepe into egg mixture, allowing any excess to drip off. Line the base of the frypan or dish with a crepe and spoon 1 cup (270g) meat sauce over the top, spreading evenly. Scatter with a little of each cheese. Repeat layering until filled, finishing with mozzarella and parmesan on top. Cover with foil, bake for 35 minutes, then uncover and bake for a further 20 minutes or until golden and bubbling.
