Comfort Food: Supercharged Lasagne

Comfort food. It is a marvellous thing and everyone you know has at least one type of comfort food. Now I'll be honest, none of my comfort foods could be termed 'healthy'. I like to comfort myself with salt and carbs and greasy food. Two of my big comfort foods though are lasagne and mac & cheese.



I remember, as a teen, that my best friend's Mum made THE BEST MAC & CHEESE EVER! I'm sure she still does but it's not really convenient for me to turn up on her door step requesting mac & cheese anymore. So for years I have been trying to perfect my own recipe. I still haven't managed it but I will not give up!

Lasagne, however, I have got down pat. Basic lasagne is in my regular rotation of meals that I cook, sometimes though you just want or need that little bit extra. Enter my supercharged lasagne. This baby takes the classic to a new level, with added bacon, mushrooms and five types of cheese.

The added bonus is that I cooked up a double batch of bolognese mince so that we can have jacket potatoes for a cheeky Saturday night dinner as well.

This weeks tips and hints:
* I chose to use a packet of shredded four cheese blend and some extra parmesan cheese. You can use any cheese you want. I often just use tasty cheese.
* This recipe is great for adding hidden veggies for those stubborn kids (or grown ups ;) ). Simply grate some carrot and zucchini into the mince.
* You could add the mushrooms to the mince, instead of layering them.
* Similarly you could keep the bacon as whole short cuts and layer it through instead.
* I have found that using fresh lasagne sheets makes a huge difference. You can buy them from the fridge section at the supermarket. They are also great for cannelloni, no more breaking dried pasta tubes, simply roll them around your filling!

Supercharged Lasagne

Serves: 4-6
Prep time:
Cooking time:

Ingredients

1-2 cups cheese
fresh lasagne sheets
3 Portobello mushrooms, thinly sliced

Bolognese Mince
1/2 onion, diced
2 pieces short cut bacon, diced
500g beef mince
1 tin crushed tomatoes
2 tablespoons tomato paste
salt & pepper, to taste
dried or fresh herbs (I use thyme, oregano and basil), to taste

Béchamel Sauce
30g butter
60g plain flour
500ml milk
1 cup cheese
salt & pepper, to taste
nutmeg, to taste

Method

Fry off onion in a large frypan until them begin to change colour.
Add the diced bacon and gently fry until the onion is golden.
Once the onion is a nice golden colour, add the mince and brown on a medium-high heat. Use a spoon to gently break apart the meet as it cooks.
Once the mince has browned add the crushed tomatoes, tomato paste, herbs and salt & pepper, lower heat to medium-low and simmer gently until the sauce has reduced down and thickened.

While the mince is simmering, melt butter for béchamel sauce in a saucepan.
Add flour and cook for a minute or two, stirring regularly.
Slowly add the milk, whisking constantly.
Bring sauce to the boil, stirring constantly.
Reduce heat and simmer, stirring regularly, until it begins to thicken.
Remove from heat and stir in cheese.
Season with salt, pepper and nutmeg.
Set aside until you are ready to assemble. Stir occasionally to stop a skin from forming.

Gently fry off mushrooms in a little butter and olive oil.

When you are ready to assemble preheat oven to 200°C.

Now get ready to layer!
Scoop a little of the sauce out of the bolognese and spread around the bottom of you baking dish.
Place a layer of lasagne sheet on top of sauce, cut pieces to fit.
Place a third of the béchamel sauce.
Place half of the mushrooms.
Top with half of the bolognese.
If you are feeling particularly naughty, add a little cheese.
Place another layer of lasagne sheets.
Place another third of the béchamel sauce.
Place the rest of the mushrooms.
Top with the remaining bolognese.
Place a final layer of lasagne sheets.
Top with the remaining béchamel sauce.
Finish off with a layer of cheese (I add a generous sprinkle of grated parmesan here) and a sprinkle of herbs.

Place in the oven and bake for 45 minutes - 1 hour, depending how crispy and golden you like your cheese.

Serve with your favourite sides. In our house we love to have potato gems, garlic bread and salad. Enjoy!

Deluxe Hot Dogs

Hot dogs are without a doubt one of my favourite foods. I know, I know, mystery meat, preservatives, calories, carbs but do you know what? I just don't care. I love them!

My dad is also a hot dog lover, and while I don't think he shares my level of devotion, I know he enjoys a good hot dog, particularly with all the trimmings. So I figured for a treat this Father's Day I would up my hot dog game and cook up some deluxe hot dogs, combining some of the best foods (in my opinion) with hot dogs, cheese, bacon, onion and of course tomato sauce.

While they may not look like stunners, these fancy suckers are super delicious, super decedent, super impressive, and I'll let you in on a little secret, super easy!

This weeks hints & tips:
* I cooked my hot dogs in the oven but you could just as easily cook them on the bbq or in a fry pan.
* You can add any of your favourite hot dog toppings to these deluxe dogs. I add onion, avocado and spicy red tomato sauce. My Dad added onion, mustard and spicy red tomato sauce to his. It's all up to you!
* Make sure you get the skinless hot dogs (known as American style or Footy franks), they are generally available pre-packaged in the fridge aisle of the supermarket.
* If you are an extreme bacon lover, you could finely dice the left over bacon and fry it off to add as a garnish to your deluxe dogs.

Deluxe Hot Dogs

Serves: 6
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients
Hot dogs
6 skinless hot dogs
6 bacon rashers
Cheese Sauce
25g butter
1 tablespoon plain flour
1.5 cups milk
2 cups grated cheese
25g grated parmesan cheese

6 bread rolls
any extras you choose

Method
Preheat oven to 190°C.
Trim the bacon rashers, removing the short cut and the rind so you are left with just the tail.
Wrap the tail around the hot dogs, securing with a tooth pick at either end.
Place hot dogs in the oven for 20 minutes.
Meanwhile, melt butter in a medium saucepan.
Once the butter has melted, stir in the flour and cook off for a couple of minutes.
Slowly add milk, whisking constantly.
Bring your sauce mixture to a simmer, stirring regularly.
Simmer for 5 minutes, stirring regularly, until it has thickened.
Stir in all the cheese until melted and season to taste.
Let sauce cool slightly, stirring regularly.
Once the hot dogs have finished, go crazy! Place your hot dog in a bun and top with cheese sauce and all your favourite toppings!