Did you watch the exciting first match to the World Cup on Friday afternoon? Did you cheer in excitement? If so, then you might want to check out this lusciously, mouthwatering Brazilian lasagne. It is an ideal way to celebrate the World Cup festivities by sharing delicious food when you’re entertaining friends whilst watching the World Cup. If you are feeling great enthusiasm then what better way to get your global gourmet cook on. They go way past peanuts and cheese twists!
Good to know:
Brazilian lasagne is also traditionally made with bolognese sauce too, so it’s not just used a traditional topping with most pasta it is used as an important layer to add depth in flavour. My version is a little healthier for the kids without having a meat overload. Also, the white sauce needs to be creamy with hints of nutmeg so adding a smooth, creamy when melted cheese is a must to a compliment the textures and flavours.
Ideal for sharing (makes about 8 servings)
300 grams noodle lasagne
1 litre tomato sauce (home-made or ready-made)
900 ml white sauce (home-made or ready-made) SEE RECIPE BELOW
400 grams of sliced ham
300 grams mozzarella, roughly torn or thinly sliced
Preheat the oven to 200˚C/ 400 ˚F/ Gas mark 6.
In a large square lasagne tray, pour 2 generous ladles of tomato sauce at the base of the tray and layer with dried noodle lasagne.
Top the lasagne sheets with 2 ladles of white sauce and then layer with a few slices or pieces of mozzarella cheese and a good amount of ham and top with one and half ladles of tomato sauce. Repeat this process two more times.
For the last layer top with the remaining mozzarella. Once finished cover with aluminium foil and bake in the oven for 30-40 minutes on the middle shelf.
Once cooked remove the lasagne from the oven and let it sit for 20 minutes and serves warm with a light, crunchy salad with a balsamic dressing.
900 ml milk
1 tablespoon salted butter
20 grams plain flour
1 teaspoon freshly grated nutmeg
50 grams mild cheddar cheese, finely grated
In a non-stick medium-sized milk pan warm up the butter until it is melted and add the nutmeg.
Lightly sprinkle the flour on top and mix with a wooden spoon until the flour and butter come together.
Using a hand whisk slowly add the milk gently stirring constantly over low heat until the white sauce becomes thick and creamy.
Once the sauce thickens up stir in the cheese and set aside.