Natagne (Nate’s Lasagne) Recipe

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Breaking convention Natagne does not feature a tomato based sauce, instead it is created with a smoke paprika based sauce. The white sauce contains 5 cheeses nom nom! And there is a layer of pancetta to add a ‘baconey’ taste!

So let’s get started, so what do we need?

What ingredients we need

Beef Minced Meat
Pasta Lasagne Sheets
Egg
Flour
Mozzarella
Cheddar
Emmerdale
Smoked German Cheese
Edam
Pancetta
Smoked Paprika
Vegetable Oil
Mild Chilli Powder
Garlic Power
Ginger Power
Milk
Pepper
Salt
Coriander Leaf
Sweet potatoes
Any veg you may want in your lasagne

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Lets get started, to start with I make the meat sauce, depends on how many you serve for, for two people I would use 4 table spoons of flour, half a cup of boiling water and mix until thickened and no flour pockets. Then add a large amount of smoke paprika, depending on your shaker I would say 12 shakes for one which doesn’t come out super fast. Then add a few shakes of mild chili powder, a few shakes of garlic powder and a few shakes of ginger powder. Mix together and you should have a reddy brown sauce now.

Next lets fry up the mince, place a small amount of oil into a frying man and place your mince meat and any veg you intend to add on the oil, fry at a medium heat, and apply salt and pepper while frying to lock in those flavours, once the meat is browned add the sauce and keep stiring until the sauce is at the consistency you’d prefer. Once done turn off the heat and leave alone.

Next up lets make the cheesey white sauce, I use 50g of flour and 50g of melted button and 250ml of milk roughly and 300ml of boiling water roughly. There isn’t an exact science and once again depends on how thick you want the sauce, use slightly less water or milk if you want it thicker. Place the boiling water in a bowl, melted button and then add the flour and stir and keep stiring until ‘gloopy’ and then add the 5 cheese (use as much as you would like, i’m a cheese lover so went mad). stir until the cheese is melted a bit and as you stir you should get a half melted ball of cheese stuck to your spoon as you stir. Once this happens add the whole lot into a sauce pan, on a low heat and keep stiring until it’s runny and no lumps of anything in sight.

Next get a lasagne dish, firstly add a pasta sheet (many people like to put meat first but it’s much easier to cut as serve if you have a proper base). then cover the pasta sheet in the white sauce, then apply another pasta sheet, then add a layer of the mince meat, followed by another pasta sheet, here add your pancetta – I personally added 6 pieces as they’re thin. then add more white sauce and another pasta sheet followed by more minced meat. Finally top with another pasta sheet and the remaining white sauce. Lastly top with cheese, I used lots of grated mozzarella.

For the sweet potato fried, simply slice a sweet potato into a fries shape, season with a small amount of garlic as well as salt and pepper.

Now place the Natagne the oven at 200 Degrees Celsius for around 20-25 minutes, check after 20, and if it looks like it needs longer leave for another 5 mins. Place the sweet potato fried in the oven about 6-7 mins in.

Then after that we’re done and we’re ready to eat, hooray!

Yum