Recipe 24 ➺ Jamie Yates
Summer Lasagne
Jamie Yates cooks with love, intention and an air of simplicity. After 7 years cooking in Tasmania, the pasta-queen has moved back to the mainland, nestling herself into Melbourne & in good company at Hope St Radio. Known for her pasta pop-ups, love of self-care & bone broth, she is evolving her cooking knowledge with neuroscience, expanding on meals to feed both body and mind.
“The secret to a good lasagne, in my opinion, isn’t the pasta sheets itself; it’s all about the sauce. This vibrant sugo is what marries all the elements together. You want it sharp and silky, with a mere suggestion of spice. I love to make this because it feels fresh. It’s lean on ingredients, and lean on time (for a lasagne).”
Ingredients & Method
Serves 6
INGREDIENTS
350g pasta sheets (4 layers)
Sea salt flakes
Cracked black pepper
300g stracciatella
Sugo
800g Mutti chopped tomatoes
700g passata
300g tomato paste
100ml sherry vinegar
150ml evo
1 tsp chilli flakes
1 tbs smokey paprika
1 tbs fennel seed
Bechamel
1L milk
100g flour
150g cubed butter
100g grated parmesan
INGREDIENTS
350g pasta sheets (4 layers)
Sea salt flakes
Cracked black pepper
300g stracciatella
Sugo
800g Mutti chopped tomatoes
700g passata
300g tomato paste
100ml sherry vinegar
150ml evo
1 tsp chilli flakes
1 tbs smokey paprika
1 tbs fennel seed
Bechamel
1L milk
100g flour
150g cubed butter
100g grated parmesan
METHOD
Begin by preheating your oven to 200°C. Place all the ingredients for the sugo in a small shallow baking dish. Season well with salt and pepper and pop it in the oven for 30-40 minutes. Cooking this sauce in the oven yields caramelisation while reducing hands-on stirring time.
10 minutes before your sugo is ready, start your bechamel in a medium saucepan. Melt the butter on a medium heat until it bubbles, then add your flour and stir with a whisk, cooking for about 2 minutes. You want this mixture to turn golden.
Turn the heat down and add your milk gradually. Stir to a custard-like consistency, then add the parmesan, salt and pepper.
Remove your sugo from the oven and give it a mix. Assemble your lasagne in a baking dish the rough size of an A4 piece of paper. Create four layers of pasta in this order: a ladle of sugo on the bottom, followed by a lasagne sheet, another ladle of sugo and a zig zag ladle of bechamel over the top. Repeat with each layer until you get to the last sheet. Top the lasagna with one final layer of bechamel. Bake for 40 minutes, until the top is nicely bronzed.
If you can wait, let the lasagna sit for 20 minutes so it can set its shape. Serve each slice with a scoop of stracciatella on top and a friendly sprinkle of olive oil and sea salt flakes.
Begin by preheating your oven to 200°C. Place all the ingredients for the sugo in a small shallow baking dish. Season well with salt and pepper and pop it in the oven for 30-40 minutes. Cooking this sauce in the oven yields caramelisation while reducing hands-on stirring time.
10 minutes before your sugo is ready, start your bechamel in a medium saucepan. Melt the butter on a medium heat until it bubbles, then add your flour and stir with a whisk, cooking for about 2 minutes. You want this mixture to turn golden.
Turn the heat down and add your milk gradually. Stir to a custard-like consistency, then add the parmesan, salt and pepper.
Remove your sugo from the oven and give it a mix. Assemble your lasagne in a baking dish the rough size of an A4 piece of paper. Create four layers of pasta in this order: a ladle of sugo on the bottom, followed by a lasagne sheet, another ladle of sugo and a zig zag ladle of bechamel over the top. Repeat with each layer until you get to the last sheet. Top the lasagna with one final layer of bechamel. Bake for 40 minutes, until the top is nicely bronzed.
If you can wait, let the lasagna sit for 20 minutes so it can set its shape. Serve each slice with a scoop of stracciatella on top and a friendly sprinkle of olive oil and sea salt flakes.