After every braai, if there is any leftover meat, debone and skin the meat. then chop it up finely and add it to the container in your freezer that is specially placed there for this purpose. as soon as you have enough meat in that container, make the braai lasagne potjie. If you don’t have leftover meat, just fry 500g lean beef mince in the potjie as you start the process.
For the bolognese sauce:
- 500 g finely chopped leftover braaied meat (any mixture of steak, chops, pork, chicken, boerewors). Failing this, just use 500g beef mince and fry in the potjie until lightly browned.
- 1 onion (finely chopped)
- 1 clove garlic (finely chopped)
- 1 cup mix of grated carrots and finely chopped celery
- 1 tot butter
- 1/2 cup dry red wine
- 2 tins chopped tomatoes
- 1 tot tomato paste
- 1 tot oregano
- 1 bay leaf
- 1 tsp salt
- 1 tsp pepper
For the béchamel (white) sauce:
- 3 tots butter
- 3 tots flour
- 2 cups stock (vegetable, beef, chicken, etc., whatever you have on hand. Alternatively 1 cup stock and 1 cup milk)
- 1/2 cup cream
- 1/2 cup grated parmesan cheese (or aged cheddar, but then use more)
- 1/2 tsp nutmeg
- salt and pepper
- Make the bolognese sauce: In the pot that you will bake the lasagne in, mix the onion, garlic, carrot and celery and fry gently in the butter until soft. Some light flames should give you the correct heat. If it boils too rapidly, remove the pot from the flames and heat it with a few coals. Add the meat, wine, tomatoes, tomato paste, oregano, bay leaf, salt and pepper. Stir very well then simmer for 10–15 minutes, stirring now and then. Keep the cooked sauce in another container until you need it for Step 3.
- Make the béchamel sauce: In a separate pot, melt the butter and use a wooden spoon to mix the flour completely into the melted butter. Now add the stock bit by bit while you continuously stir the mixture. When all the stock has been added, let the sauce simmer for a few minutes. Remove from the heat and stir in the cream, Parmesan and nutmeg. Add salt and pepper to taste.
- Make the lasagne: Fill the cast- iron pot with layers of bolognese sauce, pasta sheets and béchamel sauce. A flat-bottomed pot will result in a neater lasagne but any round- bottomed pot is also fine.
- Put the lid on the pot and bake the lasagne for about 50 minutes by placing the pot on a stand over coals and also putting a few coals on the lid of the pot. When all the pasta sheets are completely soft, the lasagne is ready.
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