Yuletide Lasagne @tantrumsandsaucepans

Wondering what to do with your leftovers this Christmas, then this Yuletide Lasagne could be just the ticket. Perfect for using up that leftover turkey and ham and made extra delicious with great tasting Dromona butter and mature cheddar cheese.
  • Preparation time: 20
  • Cooking time: 95
  • Total time: 115
PREPARATION TIME:
20
COOKING TIME:
95
TOTAL TIME:
115

Ingredients

  • 2 tbsp olive oil
  • 1 red onion (diced)
  • 4 cloves garlic (grated)
  • 2 sprigs fresh rosemary (chopped)
  • 1 tbsp oregano
  • 250ml red wine
  • 2 tbsp tomato puree
  • 1 bay leaf
  • 2 tins chopped tomatoes
  • 300ml beef stock
  • 750g leftover cooked meat, such as turkey, ham, cocktail sausages
  • 75g Dromona butter
  • 150g Dromona mature cheddar cheese (grated)
  • 4 tbsp plain flour
  • 400ml milk
  • 400ml double cream
  • 18-20 Dried Lasagne Sheets

Made for sharing:

This recipe serves 12.

How It’s Done:

  1. Preheat the oven to 170°C
  2. Heat the oil in a large pan or casserole dish. Add the onion, rosemary, and garlic, and cook for 5-10 minutes, until the onions are beginning to soften.
  3. Add the oregano, tomatoes, tomato puree, wine, beef stock, and bay leaf. Season with salt and pepper and bring to the boil. Then reduce the heat and leave to simmer for 30-40 minutes, until the sauce has thickened.
  4. Chop up the meat then stir into the sauce and simmer for another 15 minutes.
  5. Now you can get on with the cheese sauce. Put the butter into a pan over a medium heat and once melted, add the flour. Cook, while stirring, for 5 minutes until the butter mixture turns a deep golden brown.
  6. Whisk the milk and cream together in a measuring jug. Turn the heat to low and add in a few tablespoons of the milk mixture and whisk. It will form a thick paste. Keep adding the milk 2-3 tablespoons at a time, whisking as you go. Only add more milk once fully absorbed. Once all of the milk and cream has been added you will have a smooth, thick, sauce. Simmer gently, while slowly whisking for about 15 minutes. At the end, add 100g of the grated cheese and allow it to melt into the sauce.
  7. Now it’s time to assemble the lasagne. Grease a large dish with butter and add a thin layer of meat sauce. Then, a layer of pasta sheets, making sure they overlap each other, followed by a layer of cheese sauce. Repeat these layers another two times.
  8. To finish sprinkle the remaining cheese over the top of the final layer of cheese sauce and bake in the oven for 45 minutes.
  9. Take the lasagne out of the oven and let rest for 20 minutes before serving.

Made for sharing:

This recipe serves 12.

Yuletide Lasagne @tantrumsandsaucepans

Wondering what to do with your leftovers this Christmas, then this Yuletide Lasagne could be just the ticket. Perfect for using up that leftover turkey and ham and made extra delicious with great tasting Dromona butter and mature cheddar cheese.
PREPARATION TIME:
20
COOKING TIME:
95
TOTAL TIME:
115

Ingredients

  • 2 tbsp olive oil
  • 1 red onion (diced)
  • 4 cloves garlic (grated)
  • 2 sprigs fresh rosemary (chopped)
  • 1 tbsp oregano
  • 250ml red wine
  • 2 tbsp tomato puree
  • 1 bay leaf
  • 2 tins chopped tomatoes
  • 300ml beef stock
  • 750g leftover cooked meat, such as turkey, ham, cocktail sausages
  • 75g Dromona butter
  • 150g Dromona mature cheddar cheese (grated)
  • 4 tbsp plain flour
  • 400ml milk
  • 400ml double cream
  • 18-20 Dried Lasagne Sheets

How It’s Done:

  1. Preheat the oven to 170°C
  2. Heat the oil in a large pan or casserole dish. Add the onion, rosemary, and garlic, and cook for 5-10 minutes, until the onions are beginning to soften.
  3. Add the oregano, tomatoes, tomato puree, wine, beef stock, and bay leaf. Season with salt and pepper and bring to the boil. Then reduce the heat and leave to simmer for 30-40 minutes, until the sauce has thickened.
  4. Chop up the meat then stir into the sauce and simmer for another 15 minutes.
  5. Now you can get on with the cheese sauce. Put the butter into a pan over a medium heat and once melted, add the flour. Cook, while stirring, for 5 minutes until the butter mixture turns a deep golden brown.
  6. Whisk the milk and cream together in a measuring jug. Turn the heat to low and add in a few tablespoons of the milk mixture and whisk. It will form a thick paste. Keep adding the milk 2-3 tablespoons at a time, whisking as you go. Only add more milk once fully absorbed. Once all of the milk and cream has been added you will have a smooth, thick, sauce. Simmer gently, while slowly whisking for about 15 minutes. At the end, add 100g of the grated cheese and allow it to melt into the sauce.
  7. Now it’s time to assemble the lasagne. Grease a large dish with butter and add a thin layer of meat sauce. Then, a layer of pasta sheets, making sure they overlap each other, followed by a layer of cheese sauce. Repeat these layers another two times.
  8. To finish sprinkle the remaining cheese over the top of the final layer of cheese sauce and bake in the oven for 45 minutes.
  9. Take the lasagne out of the oven and let rest for 20 minutes before serving.

Made for sharing:

This recipe serves 12.

FOR MORE RECIPES JOIN:

Keep up with our latest recipes and offers by joining our mailing list.

Check your spam folder for the verification email.

We use cookies to ensure that we give you the best experience on our website. OK

NOT CURRENTLY AVAILABLE