Pork Comforting Italian

Beef lasagne jaffle

Name: Beef lasagne jaffle
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 1 small onion, grated or very finely chopped; 2 garlic cloves, crushed; 2 tbs tomato paste; 125g veal mince; 125g pork mince; 400g can whole tomatoes; 2 bay leaves; ½ cup red wine; 12 lasagne sheets; 8 slices white bread; 50g unsalted butter, melted, cooled; 2 tsp finely chopped thyme; 2 tsp finely chopped rosemary leaves; 25g unsalted butter; 25g plain flour; 1 cup milk; ½ cup grated mozzarella; ⅓ cup grated parmesan

2 ratings

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40m

https://healthimprovements.info/recipes/lasagne-jaffle-recipe/MPfYViYz — Lasagne jaffles

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by Warren Mendes

delicious. team

Apr 17, 2019

A rich lasagne and a hot jaffle sandwich are two of winter’s greatest comforts – so why not create a hybrid of both? This creation came at the behest of many on the delicious. team looking to combine our great love for carbs with that of convenience. Just try and say no to this one...

2 tbs extra virgin olive oil
1 small onion, grated or very finely chopped
2 garlic cloves, crushed
2 tbs tomato paste
125g veal mince
125g pork mince
400g can whole tomatoes
2 bay leaves
½ cup red wine
12 lasagne sheets
8 slices white bread
50g unsalted butter, melted, cooled
2 tsp finely chopped thyme
2 tsp finely chopped rosemary leaves

Mozzarella & parmesan sauce

25g unsalted butter
25g plain flour
1 cup milk
½ cup grated mozzarella
⅓ cup grated parmesan

Method

1.

Heat the oil in a saucepan over medium heat. Add onion and cook for 1-2 minutes, then add garlic and herbs and cook for 1 minute or until fragrant. Add tomato paste and veal and pork mince, and cook for 3-4 minutes or until well browned, then add tomatoes, bay leaves, wine and 1 cup (250ml) water. Bring to a simmer and cook for 30 minutes or until reduced and thickened (the sauce should not be ‘wet’). Season to taste. Remove bay leaves and discard, then set sauce aside to cool.
2.

For the mozzarella & parmesan sauce, melt the butter in a saucepan over medium heat, then add flour and cook, stirring, for 1 minute until thickened (butter mixture should be thick and spreadable). Gradually add milk, whisking to combine. Cook for 2-3 minutes, then add the cheeses and stir until smooth. Season to taste, then remove from heat and set aside to cool slightly.
3.

Meanwhile, bring a saucepan of salted water to the boil and cook the lasagne sheets until al dente, then drain and rinse under cold water. Drain and pat dry with paper towel, then cut each sheet to the same size as bread slices.
4.

Place a slice of bread on a chopping board and brush with melted butter. Flip bread and place a lasagne sheet on unbuttered side. Top lasagne with one-quarter mince mixture, leaving a 1cm border around edges of sheet. Top with a second lasagne sheet, then one-quarter cheese sauce, again leaving a 1cm border. Top with a third lasagne sheet, then a second piece of bread, butter-side up. Repeat layering process with remaining ingredients to make 4 sandwiches.
5.

Grease and heat a jaffle maker. Add sandwiches, working in batches if necessary, then close jaffle maker and cook until golden and crisp. Serve toasted lasagne jaffles immediately.