Braai lasagna potjie

Ingredients:

For the bolognese sauce:

  • 500g finely chopped leftover braaied meat (steak, chops, pork, chicken, or boerewors)
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup mixed grated carrots and finely chopped celery
  • 1 tsp butter
  • ½ cup dry red wine
  • 2 tins chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tsp oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper

For the white sauce:

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups stock (chicken)
  • ½ cup cream
  • ½ cup grated Parmesan cheese
  • ½ tsp nutmeg
  • Salt and pepper to taste

For the lasagne:

  • 12 lasagne sheets
  • Butter for greasing

Method:

  1. In the potjie fry the onion, garlic, carrot, and celery in butter over gentle heat until soft. Adjust the heat to avoid boiling too rapidly; light flames will ensure perfect simmering.
  2. Add the braaied meat, red wine, chopped tomatoes, tomato paste, oregano, bay leaf, salt, and pepper. Stir well, then let the mixture simmer for 10-15 minutes, stirring occasionally.
  3. Set the cooked sauce aside in a separate container.
  4. In a separate pot, melt butter over moderate heat, then stir in the flour, making sure it’s fully combined with the butter.
  5. Gradually pour in the stock while continuously stirring. Let the sauce simmer gently for a few minutes, ensuring it thickens.
  6. Remove from heat, and stir in the cream, Parmesan cheese, nutmeg, and season with salt and pepper to taste.
  7. Grease the pot you’ll use for baking with butter, and then layer the lasagne sheets, bolognese sauce, and white sauce alternately until you run out of ingredients, ensuring the top is béchamel.
  8. Cover the pot with its lid and place it on a stand over coals, adding some coals on top of the lid for even heat.
  9. Bake for approximately 50 minutes, or until the pasta sheets are fully tender.
  10. Check that the lasagne is soft and cooked through and serve.
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