RECIPE : Lasagne with Potatoes and Chickpeas

My Juicy Beef, Potato and Chickpea Lasagne 

Some people may think that potato and pasta should never ever greet each other and I would be inclined to agree with you, I'm not a fan of mixed carbs......but, trust me when I tell you that I couldn't eat a lasagne now without them......its like the dough to my cookie dough icecream, it just doesn't work without them. Besides, they soak up the passata sauce and become incredible. 

The chickpeas however have been a recent addition and I like the crunchy bite they bring and how they contrast the potatoes. A LOT going on, but I can forgive it that!

What you will need in a round about way:

(feeds 4-6 people)

500g Minced Beef 

1 x carton of Passata 

1 x Chopped Onion

2 x Garlic Cloves

2 x Beef Oxo Cubes 

2 x teaspoons Mixed Herbs

6-7 x Good sized Potatoes, peeled and cubed 

2 x Tablespoons Tomato Puree

1 x can of Chickpeas

9 x Pasta sheets, fresh or dry

For the Cheese Sauce:

125g Butter

160g Cheddar Cheese (save a little for sprinkling on the top)

350ml Semi Skimmed or Full Fat Milk

1 x Tablespoon Pesto

Half a Cup of plain Flour

1. Pre-heat oven to gas mark 6, 400°F (200°C)
2. In a large saucepan boil your peeling and chopped potatoes for 20 minutes until tender and they start to crumble.
3. Whilst the potatoes boil, cook off your fresh or defrosted mince, draining off the fat and return to the heat.
4. Add the chopped onion and fry off
5. add the passata, garlic, mixed herbs and chickpea's - allow to shimmer for 10 minutes.
6. add the tomato puree then crush and sprinkle the oxo cubes. Stir thoroughly.

7. Drain the potatoes and add to the mince mix, stir and shimmer for 5 minutes.
8. To make the Cheese Sauce. Take a large pan and add the butter on a medium heat.
9. When the butter is completely melted, remove from the heat and add the flour to make a rue.
10. Heat the milk until tepid (I usually microwave at this point as I have so many pots and pans floating about.....My microwave is 800w and I put it in for 2 minutes)

11. Stir vigorously until you have a smooth, lump-free batter. (My rue in the picture above is a little dry for my liking, ideally yours would be a bit more binding and clumped together). 

12. Add the Pesto and stir. (Mine looks scarily a bit hairy?!)

13. Add the cheese.....and stir vigorously until smooth and resembles a cheese sauce. At this point you can add either a little plain flour to thicken or a little milk to thin accordingly.  

14. MESS!! My kitchen resembles a war zone and I need the counter space - I need to give it a quick once over!

 15. That's better :) So I have my mince and potato mix, my cheese sauce and my lasagne sheets.

16. I always start with some cheese sauce at the bottom of the dish, this helps the pasta not stick to the bottom.
17. Create layers of cheese sauce, pasta and mince. Until you have 3 pasta layers.

18. Finish with a topping of cheese sauce, sprinkle with Cheddar cheese and parsley.
19. Bake in the centre of the oven for around 30 mins until crispy golden on top.
20. After removing the Lasagne, leave to cool on the worktop for 5 mins, I find this helps the cheese to set a      
little, making it easier ( and more presentable) to cut.

21. Serve and ENJOY :)

This is the first time I've ever written one of my recipes so I hope you can follow it clearly...........please let me know if I've missed anything or if something doesn't make sense.
Also let me know if you try it and enjoy it, I'd love some feedback on it :)