Nigella’s Calabrian Lasagne

  
We don’t often do pasta. Too many carbs!  But for some reason I felt Freya needed a lasagne to cheer her up a bit. 

The Brits tend to make their own version of lasagne and I imagine it is a million miles away from anything the Italians make. 

On Australian Masterchef this year one guy made a lasagne the English way (adding cheese to a white sauce) and he was suitably chastised by Marco Pierre White for not making a proper bechamel and using th wrong type of cheese – oh and doing the layers in the wrong order. 

I tend to make my lasagne different to most as well so I thought I should try an Italian version. Now granted you can’t normally trust Nigella to do anything authentic but this lasagne did remind me of one I’d had in Italy many years ago.

This lasagne has no white sauce. It doesn’t even have buckets of minced meat. Oddly, it contains slices of cooked ham and hard boiled eggs. Sounds strange – but it was amazing.

You can make this (well up to the point it goes in the oven) in less than 20 minutes. It is very easy. Most of the stuff from the Nigellissima book can be achieved by anyone – even if you do lack the rich language and voluptuous figure that comes hand in hand with her recipes. It is hard to believe it is one of her recipes because it is broadly quite healthy. Compared to the desserts in the book – which are guaranteed to give you heart failure! That said, she does say it is great for soaking up alcohol; so it clearly has a purpose!

Anyway, how do you make it!?

Well first you hard boil some eggs. You’ll need these to be peeled and cold so do those first. While they are on the go you make a very runny tomato and meat sauce by frying some onions, adding some mince, adding red wine, then a lot of passata and the same again of water.

I had to shift my sauce to the pressure cooker as my pan wasn’t big enough to hold 2.5 litres of sauce!

While the sauce is on a rolling simmer for 10 minutes or so you can peel your eggs!

Then you simply ladle the sauce into the bottom of your dish, add dried lasagne sheets, add another layer of sauce, then add slices of cooked ham (that stuff you put in your kids sandwiches!) and some sliced/chopped hard boiled egg.

Build up the layers until you’ve filled your dish (I did 4 layers) and top with one last layer of sauce and a load of grated parmesan.

Cover it in tin foil (I had a panic! I thought I didn’t have any) and wrap it tight and pop it in an oven for an hour. And it’ll be done.

Something awesome happens while it’s in the oven. The pasta layers all ripple and all the sauce soaks into the pasta leaving it so beautifully cooked. Being under foil effectively steams it too so you won’t get any hard uncooked bits. British lasagnes are all flat and regimented and predictable but this one is quite amazing. You don’t even miss the white sauce. And it isn’t a meat overload. The dots of mince here and there are all you need – it’s pretty special!

If you’re feeling cheated on the cheese you can always use more or try a stronger cheese but I found it perfect just the way it was. And was the ham and eggs odd? No. They were a great addition indeed.

Nice dish. I’ll definitely make it again. And we’ll definitely be eating it again today as we barely dented the batch that I did make!