My Attempt at Bruschetta and Lasagne
Today I'm sharing my successful attempt (at least in my opinion) at making bruschetta and lasagne for dinner. In total, it took me an hour and a half to make, but I am a slow cook and I like to take my time, so you could probably leave an hour if you wanted to have a go yourself.
I want to make it clear that I did not come up with these recipes myself. The bruschetta recipe came from BBC Good Food, and the lasagne recipe came from my favourite cooking blog Kitchen Sanctuary. I give full credit to these two websites; I just wanted to show my attempt at making them!
I began by finely chopping 1/2 a red onion and crushing 3 garlic cloves.
I then roughly chopped 8 tomatoes, and finely chopped 8 basil leaves.
I combined these ingredients together in a bowl, being careful not to crush the tomatoes.
The recipe then calls to add 30mls of balsamic vinegar, and 60ml of extra virgin olive oil, but as I had balsamic dressing on hand I did 70mls of that instead as it has oil in it.
Add salt and pepper and mix it all together.
Cover the bowl with cling film and put to chill in the fridge for 1 hour.
Begin by finely chopping 1 onion, mincing 2 cloves of garlic, and chopping 2 carrots.
Cook in oil for 5 minutes.
Add mince and cook until browned.
Add 3 tbsp tomato puree, 1 tsp of oregano, 1/2 tsp thyme, 1 tbsp worcestershire sauce, 1 crumbled beef stock cube, 800g chopped tomatoes, 1/2 tbsp light brown sugar, salt and pepper, and stir well.
Simmer for 15 minutes.
Preheat the oven to 150 degrees Celcius.
Put 4 tbsp of butter into a pan and melt.
Add 4 tbsp of plain flour and whisk.
Add in a splash of milk and stir.
Continue to add 720ml of milk, stirring consistently until it's a thick sauce.
Once thickened add in salt and pepper.
Make up the lasagne layers with lasagne pasta and bake for 50 minutes (add cheese to the top if desired).
Cut sourdough bread (or any thick bread) into slices and lightly toast
Take the tomato mix out of the fridge and put on top of the toast.
Bon appetit! As I said, it's not my recipe, but I hope you're inspired by my attempt to give it a go yourself. If you do, let me know how it goes!
Any time I attempt a new recipe I tend to post it on my social media, so feel free to give me a follow:
Twitter - _globalsolo
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Until next time,