Lasagne jaffle

If you have left over lasagne in the fridge, then simply wedge a piece between two pieces of buttered bread and toast in a jaffle iron for the easiest TV dinner ever.

Credit: Danielle Abou Karam

• serves

  6

• prep

  25 minutes

• cook

  2 hours

• difficulty

  Easy

Otherwise, use any Bolognese you have on hand, make a bechamel sauce and add some parmesan or mozzarella and you have all the flavours of lasagne in one compact jaffle.

Ingredients

• 1 loaf sliced white sandwich bread
• melted butter, for brushing
• 100 g piece Grana Padano  

Bolognese sauce

• 60 ml (¼ cup) olive oil
• 1 small brown onion, finely diced
• 2 garlic cloves, minced
• 100 g tomato paste
• 500 g pork mince
• 500 g veal mince
• 5 over-ripe tomatoes, grated
• 100 ml milk
• salt and black pepper

Bechamel sauce

• 50 g butter
• 35 g (¼ cup) plain flour
• 625 ml (2½ cups) hot milk

Coolong time: 1 hour

Instructions

1. For the bolognaise sauce, heat the oil in a heavy–based frying pan over medium heat. Add the onion and garlic and cook until translucent. Stir in the tomato paste, then add the meat and cook until browned, breaking up any lumps with a spoon. Add the tomatoes and milk and bring to a simmer. Reduce the heat to low and simmer for 1-2 hours or until thick and reduced. Remove from the heat, season to taste and stand until cooled. You can make this a couple of days in advance.
2. Meanwhile, for the bechamel sauce, melt the butter in a saucepan, then add the flour and stir over low heat until the mixture looks sandy in colour and texture. Gradually whisk in the milk until well combined. Bring to the boil, then reduce the heat to low and simmer for 30 minutes, stirring regularly. Remove from the heat, season to taste and set aside to cool, then place in an airtight container and refrigerate until firm.
3. To assemble the jaffles, spread one side of the bread with butter, then turn over and place a generous amount of Bolognese on top, followed by a good dollop of bechamel sauce. Brush another slice with butter and place on top, buttered – side up. Place into the jaffle iron and cook until golden and toasted. Repeat for the remaining jaffles.
4. To serve, add a generous amount of finely grated parmesan and a grind of black pepper. Don’t be shy.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Otherwise, use any Bolognese you have on hand, make a bechamel sauce and add some parmesan or mozzarella and you have all the flavours of lasagne in one compact jaffle.