We hosted Christmas for the first time this year (how grown up!). When the big day was over my fridge was filled with leftovers hinting at a meal much too large for a group of 4 adults, a kitten and a puppy. I wanted to use up my leftovers, but the thought of another December ending in heaps of curry and cold meat sandwiches left me feeling less than festive.

We decided to start a new family tradition (my spouse and I) of using the leftovers in a more interesting way…and use some of the chillies I mentioned before. And so the Spicy Leftover Lasagna was born.

We had turkey and beef on Christmas day, I over ordered on the carrots and we had heaps of onions and garlic left – already the makings of an interesting meal for any palette! Add some spicy tomato sauce and hey-presto, new family tradition.

spicy-leftover-lasagne-2

To cook up this Year End Delight (any time of the year) you will need:

Meat Sauce

Left over roasted meat (Turkey, Chicken, Beef, Pork, they should all work nicely, and in combination) chopped into small cubes

2 carrots, chopped

1 handful of mushrooms, chopped

1 white onion, chopped

1 red onion, chopped

2 cloves garlic, minced/finely chopped

1 tbsp tomato purée

2 cans chopped tomatoes

1 tsp chilli powder, whatever strength you like (we ground up two dried Chile de árbol)

1 Glug of olive oil

1 tbsp Rosemary (or your herb of choice, we used fresh from the bush in our garden)

Salt and Pepper to taste

If you heave any leftover red wine, you can use this to add depth to the flavour

White sauce

I like to make my own, using this recipe from BBC good food http://pin.it/KciwPoZ:

25 g butter

25 g flour

600 ml Milk– you can use less than this for a less milky, creamier sauce.

Pinch of salt and pepper

Toppings

Lasagne sheets

I like to add a bit of Parmesan or grated cheese on top of my lasagne, if I’m not trying to be too healthy, but it’s great without if you’re being ‘good’.

To make this delicious dish you have to:

1. Pre-heat the oven to 180 degrees C, 190 if not fan assisted.

2.Heat oil in a saucepan and add onions, garlic and carrots. Simmer on medium heat until softened (5-10 mins).

3. Add mushrooms, salt, pepper, herbs and spices, simmer for a further 2 minutes.

4. Add tomato purée and mix in well. Next add the canned tomatoes and leftover cooked meat (and red wine) and simmer for 10 minutes.

5. While the meat sauce is simmering, make the white sauce. mix the butter and flour together in a small saucepan over a medium heat. add milk and stir gently for 5-10 minutes until desired sauce consistency is achieved, then add salt and pepper to taste.

6. Layer up the sauces and lasagne sheets in an oven proof dish with meat sauce at the bottom, followed by pasta sheets and white sauce. Repeat until the dish is full or you use all the sauce. Top with a sprinkle of Parmesan, pepper and any leftover herbs.

7. Bake in the oven for 45 mins, or when the meat sauce is bubbling and the top layer of whiten sauce and cheese is crispy.

8. Serve with a salad (and garlic bread!).

Enjoy!

 

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