Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish - Quick & Easy Lasagna Recipe!!!
Recipe type: Pasta
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
For the Pasta
- 500g All-purpose flour
- 5ml Salt
- 250ml Water
For the Cheese Sauce
- 130g Butter
- 80g All-purpose flour
- 2,5ml Nutmeg
- 1200ml Full cream milk
- 2 Bay leaves
- 200g Mature cheddar cheese, grated
For the Rest
- 1200g Chicken sausage
- 100g + 100g + 100g Mature cheddar cheese, grated
- Salt and pepper to taste
- Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
- To make the pasta, place 500g of all-purpose flour in your food processor along with a teaspoon of salt.
- Pour in 125ml or half of the water and machine this on high speed until the mixture resemble rough breadcrumbs, about 30 seconds.
- Pour in the remaining 125ml of water and machine this again on high speed until the dough starts to combine, about 90 seconds. Tilting the machine from side to side while doing this helps the process tremendously.
- You will know the dough is ready when it holds together when compressed.
- Turn the dough out onto your work surface and compress it into mass. Wrap the dough in cling-wrap and allow this to stand for 30 minutes.
- After 30 minutes, unwrap the dough and cut the block into 4 pieces.
- Flatten out one piece and run it through your pasta roller, starting on setting 1, working gradually to setting 4. Dust the pasta sheet with a little flour between each pass through the machine to stop any sticking.
- Square off the ends of the sheet and dust it liberally with flour on both sides.
- Put this aside and continue with the remaining sheets. At the end, combine all of the off-cuts and roll out a fifth sheet.
- For the cheese sauce, melt 130g of butter in a large pan over medium heat.
- Add 80g of all-purpose flour and a half teaspoon of nutmeg.
- Use a paddle to stir this into the melted butter until it is smooth. Allow this to cook for 90 seconds.
- Turn off the gas or remove the pan from the heat and whisk in 1200ml of milk and add 2 bay leaves.
- Return the pan to the heat and simmer the sauce until thickened, whisking continuously.
- Once thickened, remove the pan from the heat and add 200g of grated mature cheddar cheese. Use your paddle to stir this until the cheese has completely melted into the sauce.
- You will need 3 double potion lasagna dishes, or a single 6 portion pan... this would be equivalent to a large roasting tin.
- Spoon just enough of the sauce into each dish to cover the base.
- Cut the sausage to the length of the dish and place it in the dish equally spaced. For 6 portions you will need 1200g of sausage.
- Cover the sausage with lasagna sheet, cutting it just slightly smaller than the dish.
- Press the lasagna sheet down between the sausages to create furrows.
- Spoon enough sauce into the dish to completely cover the pasta.
- Cut another 4 lengths of sausage to fill the furrows created by the pasta. Press the sausages down into the sauce.
- Cut another piece of lasagna sheet to cover the sausages and press this down to remove any trapped air pockets.
- Cover the pasta with another layer of sauce and smooth it off with the back of your spoon.
- Sprinkle a further 100g of mature cheddar over the top of the sauce, before continuing with the remaining dishes.
- Bake the lasagna in a preheated oven at 180c for 35 to 40 minutes until crispy and golden on top.
- Remove the pasta from the oven and allow it to stand for 10 minutes to set.
- Use a sharp knife to cut cleanly through the cheesy top and the sausages.
- Use your lifter to lift the portions from the dish and serve immediately with the accompaniments and garnish of your choice.
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