Re-Blog…Salsa Roja Picante en Molcajete

I first tried this dish in a restaurant in London called ‘Mestizo’, one of the best authentic Mexican restaurants I have visited in the UK.  This is my version 🙂

Traditionally served in a ‘Molcajete’ which is Mexican Spanish and is a stone tool similar to a pestle and mortar.  We use to call it the ‘volcano’.  When I travelled around Mexico I noticed this dish on many menus so it shows its true authenticity.

This is similar to Fajitas but much better.  The base can be of different variations; I have made this using a spicy tomato salsa with Spanish dried chillies.  In Mestizo’s restaurant they serve this with 4 different bases including Mole which is a deep rich sauce with a hint of chocolate and Tomatillo; which is my favourite (tomatillo is a Mexican green husk tomato).

Then on top you have your choice of griddled meat cut into strips, cheese (Monterey Jack is good), whole spring onions, chorizo sausage, avocado, I also added some sweet baby peppers. 

To eat as you would with Fajitas you layer up your soft tortilla; spread some of the salsa then take pieces of each of the ingredients and wrap it up!  I also made some re-fried beans as they work so well with this dish find my recipe here:

https://lululemonandlace.com/recipes/lentilsbeans/refried-beans/

2016-02-29 16.12.04

Ingredients:

Salsa Roja Picanta

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander 

Olive oil for frying

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, beer, and a good pinch of salt.  Set aside.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa and stir.  

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Let this bubble away on a medium heat while you griddle your meat and vegetables.

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Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

2016-02-22 18.17.30-1

2016-02-28 18.27.47

Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

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enjoy

Lulu xx

Click the link for Mestizo Restaurant here:

164x57xlogo-footer.png.pagespeed.ic.xo2fa6B5Qj

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salsa roja picante en molcajete

  • Servings: 4
  • Difficulty: easy
  • Print

Untitled-1

by Lululemonandlace

Ingredients:

Salsa Roja Picante (spicy tomato sauce)

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, the beer, good pinch of salt.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa you have blitzed up and stir.  Let this bubble away on med heat while you griddle your meat.

Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

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RECIPE ALERT ..Mac and Cheese with Chorizo and Cauliflower

I love Mac and cheese; it is a true comfort food dish! This recipe is very gooey, I used Mozzarella in the sauce so you get that stringiness to the dish.  I also used some red cheese as it adds great colour.

I added cauliflower because who doesn’t love cauliflower and cheese?  Chorizo; because it adds a little salty paprika taste to the dish, and finally sun-dried tomatoes.  I always use tomatoes in my mac and cheese, usually I would use sun-blushed.  I didn’t have any of these so I opted for sun-dried; they worked well enough. They just add a little sweetness to the sauce. If you can get sun-blushed use these as a preference…. or make them using my recipe from last summer:

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/sun-blushed-tomatoes/

Anyway this was one of the best mac and cheese’s I have made, after already eating too much you cannot help going back and eating spoonful’s of it cold!!

2016-04-18 19.29.48

Ingredients:

270g pasta you can use macaroni, I used what I could find in my Spanish local shop which looked like pipe rigate, but my favourite is the large fresh macaroni you can buy in UK supermarkets.

80g cubed chorizo

200g cauliflower florets cooked

125g mozzarella

100g red cheese (I used cheddar)

1 garlic clove crushed

4 sun-dried tomatoes sliced

1 ½ tbsp. butter

400 ml Milk

1 tbsp. plain flour

Fresh thyme handful leaves

Fresh parsley handful chopped

Sea salt

Cracked black pepper

Method:

Pre-heat oven to 200 degrees.

Cook your pasta in salted water; I like mine to be slightly under cooked as it will cook more in the oven, nothing worse than mushy pasta!!

To make the cheese sauce, melt butter in a saucepan then add the flour and cook for a few minutes then gradually whisk in the milk.  Let it bubble for a few minutes, it should thicken pretty quickly.  Keep stirring/ and scraping the sides as it sticks and you do not want lumps.  Once it’s the thickness of double cream, add 3/4 of the mozzarella and half of the red cheese.

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Let the cheese melt and the sauce thicken a little more then add a pinch of salt, lots of black pepper and your herbs.

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Turn off the heat.

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Should be stringy!!

In a frying pan brown the chorizo, no need to add oil.  Add the garlic and mix well.

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Add this and the cauliflower to the cheese sauce along with the pasta. Stir well.

Place into an oven dish and sprinkle over the sun-dried tomatoes, try tuck them in.

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and the rest of the cheeses.

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Add more black pepper and pop into the oven for 30 minutes or until the top is bubbling and cheese is browned.

Serve.

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Enjoy

Lulu xxx

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Mac and Cheese with Chorizo and Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print

2016-04-18 19.30.06

by Lululemonandlace

Ingredients:

270g pasta you can use macaroni, I used what I could find in my Spanish local shop, but my favourite is the large fresh macaroni you can buy in UK supermarkets.

80g cubed chorizo

200g cauliflower florets cooked

125g mozzarella

100g red cheese (I used cheddar)

1 garlic clove crushed

4 sun-dried tomatoes sliced

1 ½ tbsp. butter

400ml Milk

1 tbsp. plain flour

Fresh thyme a handful

Fresh parsley a handful chopped

Sea salt

Cracked black pepper

Method:

Pre-heat oven to 200 degrees.

Cook your pasta in salted water; I like mine to be slightly under cooked as it will cook more in the oven, nothing worse than mushy pasta!!

To make the cheese sauce, melt butter in a saucepan then add the flour and cook for a few minutes then gradually whisk in the milk.  Let it bubble for a few minutes, it should thicken pretty quickly. Keep stirring/ and scraping the sides as it sticks and you do not want lumps.  Once it’s the thickness of double cream, add the mozzarella and half of the red cheese.  Let the cheese melt and the sauce thicken a little more then add a pinch of salt, lots of black pepper and your herbs.

Turn off the heat.

In a frying pan brown the chorizo, no need to add oil.  Add the garlic and mix well. Add the cauliflower.  Add this whole lot into the cheese sauce along with the pasta. Stir well.

Place into an oven dish and sprinkle over the sun-dried tomatoes and the rest of the red cheese.  Add more black pepper and pop into the oven for 30 minutes or until the top is bubbling and cheese is browned.

Serve.

Lulu xxx

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White Chocolate and Raspberry Cheesecake

I use to make this cheesecake a lot for friends when they came over for dinner, it sounds really rich and sickly but actually is very light and also moreish.  I don’t have the biggest sweet tooth but I couldn’t stop eating this the other day!!

I make my base thicker than normal cheesecake bases and use Oreo cookies so it is a dark chocolate crunch to go along with the white chocolate cake.  The raspberries sweeten this nicely and also make it look really pretty.

The recipe is simple to make and yet a crowd pleaser….. give it a go!!

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Ingredients:

Base:

175g Oreo biscuits 

100g butter melted

Filling:

500g Mascarpone cheese

50g Caster Sugar

175ml Double Cream

125g punnet of raspberries

400g white chocolate

1 vanilla pod

A spring form cake tin about 9″

Method:

To make the base blitz the Oreo’s up in a blender to make crumbs them pulse in the butter until well combined.  Alternatively, pop biscuits into a clear bag and seal, then bash with a rolling pin until they are crumbs then stir into the melted butter until combined.

Grease the base of your cake tin then press the biscuit crumbs evenly onto the bottom.  Place in the fridge whilst you prepare the filling.

Break the chocolate into even pieces and place in a glass heat proof bowl above a pan of boiling water, making sure the bowl does not touch the water.  Halve the vanilla pod and place them into the bowl with the chocolate.  Let the chocolate melt.

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Once melted remove from the heat and remove the vanilla pod, let the chocolate cool a little.

It is tricky to find double cream here in Spain, I can only find the long life stuff, which is fine but it does tend to whip up and react differently to fresh cream.  Therefore, if using this I would whisk this up a little first to thicken before adding the other ingredients. 

Once it is thick like whipping cream add the sugar and mascarpone and whisk until well combined.  If using fresh cream, you can just add the cream, sugar and cheese in together and whisk all at once.

Now pour in the cooled chocolate and gently stir.  Then add the raspberries and mix well, I squeezed a few in my hands first so that they split and coloured the mixture pink and streaky.

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Once all combined pour onto the base and even the top.  

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Place into the fridge for a few hours, but if possible I would do this the day before and let it stay in the fridge overnight.

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Once cooled and hardened carefully remove the cake tin, get a palette knife and run it between the cake tin base and biscuit base and it should then easily remove fully.  Serve up!!

cover

xxxx

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White Chocolate and Raspberry Cheesecake

cover

by Lululemonandlace

Ingredients:

Base:

175g Oreo biscuits

100g butter melted

Filling:

500g Mascarpone cheese

50g Caster Sugar

175ml Double Cream

125g punnet of raspberries

400g white chocolate

1 vanilla pod

A spring form cake tin about 9″

Method:

To make the base blitz the Oreo’s up in a blender to make crumbs them pulse in the butter until well combined.  Alternatively, pop biscuits into a clear bag and seal, then bash with a rolling pin until they are crumbs then stir into the melted butter until combined.

Grease the base of your cake tin then press the biscuit crumbs evenly onto the bottom.  Place in the fridge whilst you prepare the filling.

Break the chocolate into even pieces and place in a glass heat proof bowl above a pan of boiling water, making sure the bowl does not touch the water.  Halve the vanilla pod and place them into the bowl with the chocolate.  Let the chocolate melt.

Once melted remove from the heat and remove the vanilla pod, let the chocolate cool a little.

It is tricky to find double cream here in Spain, I can only find the long life stuff, which is fine but it does tend to whip up and react differently to fresh cream.  Therefore, if using this I would whisk this up a little first to thicken before adding the other ingredients.

Once it is thick like whipping cream add the sugar and mascarpone and whisk until well combined.  If using fresh cream, you can just add the cream, sugar and cheese in together and whisk all at once.

Now pour in the cooled chocolate and gently stir.  Then add the raspberries and mix well, I squeezed a few in my hands first so that they split and coloured the mixture pink and streaky.

Once all combined pour onto the base and even the top.  Place into the fridge for a few hours, but if possible I would do this the day before and let it stay in the fridge overnight.

Once cooled and hardened carefully remove the cake tin, get a palette knife and run it between the cake tin base and biscuit base and it should then easily remove fully.  Serve up!!

Lulu xxx

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Salsa Roja Picante en Molcajete

Hola,

It has been a while since I shared a recipe, I have been away for a week and now I am on a detox of juices; so not overly exciting to share 😉

This is something I made the other day…PRE detox ha!

I first tried this dish in a restaurant in London called ‘Mestizo’, one of the best authentic Mexican restaurants I have visited in the UK.  This is my version 🙂

Traditionally served in a ‘Molcajete’ which is Mexican Spanish and is a stone tool similar to a pestle and mortar.  We use to call it the ‘volcano’.  When I travelled around Mexico I noticed this dish on many menus so it shows its true authenticity.

This is similar to Fajitas but much better.  The base can be of different variations; I have made this using a spicy tomato salsa with Spanish dried chillies.  In Mestizo’s restaurant they serve this with 4 different bases including Mole which is a deep rich sauce with a hint of chocolate and Tomatillo; which is my favourite (tomatillo is a Mexican green husk tomato).

Then on top you have your choice of griddled meat cut into strips, cheese (Monterey Jack is good), whole spring onions, chorizo sausage, avocado, I also added some sweet baby peppers. 

To eat as you would with Fajitas you layer up your soft tortilla; spread some of the salsa then take pieces of each of the ingredients and wrap it up!  I also made some re-fried beans as they work so well with this dish find my recipe here:

https://lululemonandlace.com/recipes/lentilsbeans/refried-beans/

2016-02-29 16.12.04

Ingredients:

Salsa

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander

Olive oil for frying

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, beer, and a good pinch of salt.  Set aside.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa and stir.  

2016-02-28 18.26.46

Let this bubble away on a medium heat while you griddle your meat and vegetables.

2016-02-28 18.27.06

Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

2016-02-22 18.17.30-1

2016-02-28 18.27.47

Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

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Click the link for Mestizo Restaurant here:

164x57xlogo-footer.png.pagespeed.ic.xo2fa6B5Qj

Enjoy!!

I hope to share more recipes soon ❤

Lulu xxxx

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salsa roja picante en molcajete

  • Servings: 4
  • Difficulty: easy
  • Print

Untitled-1

by Lululemonandlace

Ingredients:

Salsa Roja Picante (spicy tomato sauce)

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, the beer, good pinch of salt.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa you have blitzed up and stir.  Let this bubble away on med heat while you griddle your meat.

Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

Lulu xxx

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Lasagne 2 ways!!

hApPy HuMp DaY!!!

Last night I made two types of Lasagne, one full of cheese and bacon, the other is lactose free!!  Please take a look……

My Ultimate Lasagne

We had Spaghetti Bolognese on Monday and I made enough so that I could make Lasagne last night!!  Bolognese is my all-time favourite dish, ever since I was a kid I couldn’t get enough of it. Even though I love most foods this comforting dish is just the BEST!!!

This Lasagne is full of flavour and textures, it has my rich and tasty Bolognese in;

My Best Bolognese

I then add crispy bacon, mozzarella cheese sauce, extra mozzarella and red cheddar on top.  It’s nice to use the red cheese for colour and taste.

I lay the pasta sheets out so it holds the layers inside like a pie, that way it can be cut up easier and also the edges become crunchy and crispy whilst the inside oozes with cheese and sauce.

 

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Serves 4

Prep time 10-15 minutes

Cooking time 40-45 minutes

Ingredients:

Bolognese (If using leftovers, you can fill it out with more tomatoes and a little stock.)

https://lululemonandlace.com/recipes/pasta-risotto-and-gnocchi/my-best-bolognese/

500ml Milk

50g Butter

65g  Plain Flour

Fresh nutmeg just a grating

Lasagne pasta sheets x 1 box (you can use fresh, I like the crinkle edged sheets)

75g Red Cheddar grated

100g Mozzarella grated

8 rashers smoky bacon

Method:

Have everything grated and prepared and measured.

Cook the bacon, you can fry this but I prefer to grill it.  Cook until crispy then place onto kitchen paper to remove the extra oils then crumble into a bowl and set aside.

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Heat oven to 200 degrees.

If using leftovers reheat the Bolognese on low, adding any extra tomatoes or liquids.  I added some fresh grated tomatoes and a little water.

Take the pasta sheets and lay into a wide dish or deep baking tray in singles. Pour over boiling water, try to keep the layers separate as they stick to each other. Leave in the water for around 2/3 minutes or until they become flexible.  Set aside

To make the cheese sauce, melt the butter in a saucepan, once melted stir in the flour and cook for a few minutes stirring as you go.  Then whisk in the milk a little at a time, I usually make a roux with a little milk whisk to make it smooth then pour in the extra milk.

Keep the heat on med-high and keep whisking, the sauce should start to thicken.  Once it is like a double cream add halve of the mozzarella cheese, black pepper and the nutmeg.  Turn the heat off as you do not want this to be too thick.  Set aside.

Time to layer up!

Grease the oven dish you are using well so the pasta does not stick.  Then lay the sheet over the bottom they can slightly overlap.  Then place the sheets around the sides, you can cut these if you need to.

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Now spoon in the Bolognese, just enough to cover the base, the pour over a layer of the cheese sauce

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Then sprinkle over some bacon.

Carry on for 2 more layers starting with the pasta sheets. It might take you 1 more layer depending on the amount of sauce you have and the size of your dish.  But what you want is to get close to the top of the dish, leaving about 0.5cm.

The top layer is just the pasta then the cheese sauce, any extra bacon you have left and the grated leftover cheeses.  Season with cracked black pepper and drizzle with a little olive oil.  I also rubbed a little butter on the top edges of the pasta sheets that were not touching the sauce, you do not want these to burn.

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The smaller dish is a lactose free option see recipe above

Place in the oven for 40-45 minutes, until the cheese is melted and bubbling and the edges are browned.

2016-01-27 15.10.26

Don’t make the mistake of cutting into this straight away, wait another 20 minutes before even thinking about cutting into it, otherwise you will have a load of slop on your plate 😉

cover

cover 2

Lactose Free Lasagne

 

I made this lactose free option for my Aunt, it actually looked and tasted just as good as the real thing!  She was happy as she hadn’t been able to have lasagne for years because of the cheese.

Serves 4

Prep time 10-15 minutes

Cooking time 40-45 minutes

Ingredients:

Bolognese (If using leftovers, you can fill it out with more tomatoes and a little stock.)

https://lululemonandlace.com/recipes/pasta-risotto-and-gnocchi/my-best-bolognese/

500ml Soya Milk

50g dairy free margarine

65g Plain Flour

Fresh nutmeg just a grating

Lasagne pasta sheets x 1 box (you can use fresh, I like the crinkle edged sheets)

150g Lactose free cheese

8 rashers smoky bacon

Method:

Have everything grated and prepared and measured.

Cook the bacon, you can fry this but I prefer to grill it.  Cook until crispy then place onto kitchen paper to remove the extra oils then crumble into a bowl and set aside.

2016-01-27 15.10.37

Heat oven to 200 degrees.

If using leftovers reheat the Bolognese on low, adding any extra tomatoes or liquids.  I added some fresh grated tomatoes and a little water.

Take the pasta sheets and lay into a wide dish or deep baking tray in singles. Pour over boiling water, try to keep the layers separate as they stick to each other. Leave in the water for around 2/3 minutes or until they become flexible.  Set aside

To make the cheese sauce, melt the margarine in a saucepan, once melted stir in the flour and cook for a few minutes stirring as you go.  Then whisk in the soya milk a little at a time, I usually make a roux with a little milk whisk to make it smooth then pour in the extra milk.

Keep the heat on med-high and keep whisking, the sauce should start to thicken.  Once it is like a double cream add halve of the cheese, black pepper and the nutmeg.  Turn the heat off as you do not want this to be too thick.  Set aside.

Time to layer up!

Grease the oven dish you are using well so the pasta does not stick.  Lay the sheets over the bottom they can slightly overlap.  Next place the sheets around the sides, you can cut these if you need to.

2016-01-27 15.10.43

Now spoon in the Bolognese, just enough to cover the base, then pour over a layer of the cheese sauce.

Then sprinkle over some bacon.

Carry on for 2 more layers starting with the pasta sheets.  It might take you 1 more layer depending on the amount of sauce you have and the size of your dish.  But what you want is to get close to the top of the dish, leaving about 0.5cm.

The top layer is just the pasta then the cheese sauce, any extra bacon you have left and the grated leftover cheese.  Season with cracked black pepper and drizzle with a little olive oil.  I also rubbed a little margarine on the top edges of the pasta sheets that were not touching the sauce, you do not want these to burn.

Place in the oven for 40-45 minutes, until the cheese is melted and bubbling and the edges are browned.

Don’t make the mistake of cutting into this straight away, wait another 20 minutes before even thinking about cutting into it, otherwise you will have a load of slop on your plate 😉

lactose free lasagne

Enjoy

Love Lulu xxx

❤ ❤ ❤