Molten Lasagna



Molten Lasagna

What You’ll Need:

  • 300g beef ragu
  • 100g parmesan
  • 2 tbsp chives
  • fresh lasagne sheets
  • cheesy bechamel sauce

How You Make It:

  1. Pour your béchamel sauce into ice moulds and freeze for 1hr or so.
  2. Grab a little metal ring mould, place on a baking tray and line with greaseproof paper so that it comes up double the height of the ring.
  3. Parboil your lasagne sheets. Use another mould of the same size to cut 10 circles out of the sheets.
  4. Pop one circle down in the mould, then 2 tsp ragu, then 1 tsp parmesan. Repeat until you have 7 layers of rage. Top with another sheet, then cut out a hole the size of your ice mould (making sure you don’t cut down to the bottom). Pop in a frozen béchamel cube, then continue layering. Top with a little mozzarella and some more parmesan and pop in the oven for 20 minutes at 200ºC/400ºF.
  5. Unwrap, de-ring and cut open.
  6. Wow!!

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