Italian Lasagne Recipe
What You'll Need
- 1.1lb Beef Mince ( Beef mixed with Pork is better )
- Tomato Sauce
- 10.5oz Red Wine
- 2 Carrots
- 1 Celery ( Stick Plus Leaves )
- Half Onion ( you can even use 1 full Onion )
- 0.8oz Butter
- Olive Oil
- Salt
- Nutmeg
- Black Pepper
- 5.3oz Milk
- 1.4oz Tomatoe Paste
- 1.1lb Milk ( at room temperature )
- 3.5oz Butter
- 3.5oz Flour
- Salt ( to taste )
- Nutmeg
- 14 Sheets Fresh Lasagne Pasta
- Grated Parmesan Cheese
- 0.8oz Butter
- Freshly Ground Black Pepper
The Ragu
Optional:
The Bechamel Sauce
The Lasagne:
How to Make It
- Chop the Onion, Carrots and Celery. Use a mixer, and add a little bit of water.
- Gently fry everything in the Butter and Oil over a medium heat until they start going soft.
- Cook the mix for about 5 minutes.
- Add the Beef and cook for another five or so minutes ( until it starts to go brown ).
- Grate some Nutmeg in.
- Add the Wine and cook everything for about 20 minutes or untill the wine has completely absorbed and the alcohol evaporated.
- You can now put some Tomatoe Paste ( if you want ).
- Put the Tomato Sauce, Salt and Pepper and some Water.
- Now turn the heat down so that the mixture bubbles VERY slowly. Leave the sauce cooking for 1 hour, adding a little bit of Water whenever it's needed.
- If you have chosen to add the Milk, put it 15 minutes before the end.
- Melt the Butter in a pot.
- Whisk in the Flour until you remove all lumps. Let the mixture brown until the colour is just lightly golden.
- Pour the Milk in and mix until the sauce thickens.
- While you are still stiring, add a generous pinch of Salt and Nutmeg.
- Once the Béchamel Sauce is dense and lump-free, it's ready.
- Preheat the oven to 350F.
- Blanch the Pasta in salted boiling water for three minutes. Spoon a third of the Bechamel Sauce into the bottom of a Lasagne dish in a layer, then place some of the Pasta strips over the top.
- Follow this with some Parmesan Cheese, and Sprinkle over Freshly Ground Black Pepper.
- Follow with a layer of Ragu.
- Place the Laurel Leaves wherever you want in between the sheets.
- Repeat this step twice until all the ingredients have been used up. Dot knobs of Butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.
