Yes, lasagne using Yorkshire pudding. I thought, why not? You hear a lot about fusion but never really much fusion using traditional British foods and I’ve created Yorkshire Pudding Wraps before so can see the benefits of flat-sheet Yorkshires. This replaces the pasta strips with Yorkshire, creating a more moist, flavoursome lasagne with a slightly different texture. My whole family loved it!
To feed 6, you will need the following. For Yorkshire pudding sheets, I’m assuming you have one good oven tray with sides so will need to make two batches of pudding. The ingredients below are for both sheets so in the recipe you’ll see they are halved. It’ll take about an hour.
For the Yorkshire sheets:
- 140g plain flour
- 4 eggs
- 300ml milk
For the mince filling:
- 500g minced beef
- 1 tin chopped tomatoes
- 2 small red onions, chopped
- 3 gloved garlic, finely chopped
- 1 yellow pepper, chopped into small cubes
- 100g mushrooms, sliced thinly
- 1 tablespoon tomato puree
- 1 teaspoon each of dried oregano and dried basil
- Salt & freshly milled black pepper
For the béchamel:
- 1 pint full cream milk
- 1 onion, finely chopped
- 100g butter
- 100g plain flour
- Freshly grated nutmeg
- 100g grated mozzarella
Make the Yorkshire sheets first. Put your oven on at 230 degrees and put in an oven tray with sides with a good glug of oil.
In a bowl, add half the flour, 2 eggs and some salt. Slowly whisk in half the milk, then beat until it’s nice and smooth. Once the oven is up to temperature, remove the tray and pour the batter into the tray, trying to get it evenly over the tray. Put in the oven and bake for around 10 minutes or until the sheet is golden brown.
Make the second batter mix while the first is baking. Take the baked on out of the oven, carefully slide the sheet onto a cooling rack, then pour the second mix into the tray and repeat the bake until you have two large sheets of pudding. Turn the oven down to 180 degrees.
While you’ve been doing the sheets, you can get on with the mince filling. Fry the onions, garlic and mince until all is browned. Add the puree, herbs, salt and pepper, then stir well and fry gently for a further 3-4 minutes. Add the mushrooms, pepper and tinned tomatoes, stir, cover and simmer gently.
While the second sheet is baking, make the béchamel. In a small saucepan, gently heat the milk, onions and nutmeg with some salt and pepper, until nearly boiling. In a larger pan, melt the butter and the flour until you have a putty-like blob. Get a small whisk and add the milk mixture to the blob one third at a time, combining with the whisk until smooth. You should end up with a thick, creamy sauce.
Take a rectangular baking dish and cut your pudding sheets so you have three roughly the size of the dish. Add one third the mince mixture, with a layer of béchamel. Then a Yorkshire sheet. Do this again, then add the last of the mince, a sheet on top, the last of the béchamel and sprinkle the mozzarella on top.
Bake for 35 minutes until the cheese has gone all brown.