Lasagne al Forno
recipe
Lasagne al Forno
No commentsIngredients
1 tbsp olive oil, plus 15g butter
- 1 medium onion, chopped
- 2 small carrots, chopped
- 2 small celery sticks, chopped
- 1 clove garlic, finely chopped
- 250g minced beef
- 125g chicken livers, chopped
- 400g can chopped Italian plum tomatoes
- 1 glass red wine
- 1 tsp chopped fresh thyme
- 1 pinch sugar
- salt and freshly ground black pepper
For the bechamel sauce:
- 40g butter
- 25g plain flour
- 600ml milk
- 2 bay leaves
- 1 slice onion
- freshly grated nutmeg
- 9 sheets of fresh or dried lasagne
- 75g freshly grated parmesan
Serves:
6
Preparation:
40
Cook Time:
125
Total Time:
165min
Directions
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- For the ragu: heat the oil and butter in a wide saucepan or medium frying pan and cook the onion, carrots and celery gently for minutes, add the garlic and cook for another minutes. Turn up the heat and add the minced beef and cook for about minutes, breaking up the meat with a spatula. Add the livers, tomatoes, seasoning, red wine and thyme, and cook gently, uncovered, for minutes. Taste and add a little sugar and more seasoning if liked.
- For the bechamel sauce: melt the butter in a medium pan and stir in the flour. Cook gently for minutes. Meanwhile, bring the milk, bay leaves and onion to the boil. Stir the hot milk mixture gradually into the butter and flour. Cook very gently, whisking to disperse lumps, for - minutes. Discard the bay leaves and onion, season and add up to ? tsp grated nutmeg.
- Preheat the oven to //gas mark Grease a -litre (-pint) capacity shallow baking dish. Cook the lasagne sheets according to pack instructions if necessary. Make layers of the pasta, ragu and bechamel in the dish, sprinkling the bechamel with half the Parmesan. Make the final layer bechamel then sprinkle over the remaining cheese.
- Bake for - minutes, until bubbling, browned and the lasagne layers are tender. Cool for minutes. Serve with salad and crusty bread.
Source: Tesco
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