At the Fisherman’s Rest we like to use what is good locally. We are lucky enough to have a great supplier of goat meat. This southern Italian lasagne is traditionally made with pork mince but we opted for goat which tastes amazing.

If you can’t get hold of good quality goat mince then pork is just fine. In Calabria its traditional to not use béchamel on top of the lasagne just top with your favourite cheese.

MEET THE CHEF

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TIM SIDAWAY

Tim is the owner of Award Winning Terroir Bistro on Friar Gate and The Fishermans Rest in Belper. Passionate about sustainable food Tim’s dishes are created using fresh local ingredients which are sourced on his own small holding or by other local smallholders and farmers.

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
500g pork or goat mince
185ml red wine
690g btl passata
1 tablespoon chopped fresh rosemary leaves
Pinch of dried chilli flakes, optional
9-12 dried lasagne sheets
4 hard-boiled eggs, coarsely chopped
250g thinly sliced smoked ham, coarsely torn
250g coarsely grated mozzarella
375ml water
40g finely grated parmesan

Method

Step 1

Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring often, for 8 minutes or until soft. Increase heat to high. Add mince and stir for 8 minutes or until mince changes colour. Add wine. Cook for 1 minute or until almost evaporated. Add passata, rosemary and chilli flakes. Simmer for 5 minutes. Season.

Step 2

Preheat oven to 180C. Grease a 19 x 26cm ovenproof dish. Cover base with 1/3 cup of mince mixture. Arrange 3-4 lasagne sheets on top, overlapping slightly. Top with one-third of the remaining mince mixture. Sprinkle with one-third of the egg and ham.

Sprinkle over 1 cup of mozzarella. Repeat with half the remaining lasagne sheets, mince mixture, egg and ham and 1 cup of mozzarella. Top with remaining lasagne sheets, mince mixture, egg, ham and mozzarella. Pour over water.

Sprinkle with parmesan. Cover with baking paper and foil. Bake for 40 minutes. Remove foil and paper.

Bake for 10-15 minutes or until golden. Set aside for 10 minutes.

CONTACT THE FISHERMAN’S REST

Broadholme Ln,
Belper
DE56 2JF

Tel: 01773 828771

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