Classic Lasagne
Classic Lasagne - A classic dish from Italy!
Ingredients
- For the meat sauce
- 3 lbs ripe Tomatoes
- 1 size onion
- 3 garlic cloves
- olive oil
- 22 ozs mixed Ground meat (beef and pork)
- 8 ozs Red wine
- 2 Tbsps Tomato paste
- salt
- 2 tsps sugar
- ½ tsp Chili powder
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 handful Basil (finely chopped)
- For the béchamel
- 4 Tbsps butter
- 4 Tbsps Pastry flour
- 34 ozs milk
- 6 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- freshly grated Nutmeg
- To build the lasagna
- butter (for greasing)
- 18 ozs Lasagne noodle (pre-cooked, from the pack)
- 6 ozs freshly grated Parmesan
Preparation steps
Preheat the oven to 350ºF.
For the meat sauce, rinse the tomatoes, blanch in boiling water, peel and cut into small pieces. Peel and finely chop the onion and garlic. Heat some oil in a saucepan and fry the mince until crumbly. Add the onion and garlic to the pan and fry.
Deglaze with red wine. Allow to evaporate and then stir in the tomato paste. Cover and simmer for 2 minutes. Season with salt, sugar, and chili powder. Add the tomato.
Cover and simmer for about 30 minutes over low heat. Season well with pepper and nutmeg. Add the basil and stir well. Set aside, covered.
For the béchamel, melt the butter in a pot. Dust with the flour and saute. While stirring, gradually pour in the milk and boil. Cook for approximately 1 minute and then remove from the heat. Stir in the Parmesan and season with salt, pepper and nutmeg.
To build the lasagna, grease a baking dish with butter and cover with lasagna sheets. Spread the meat sauce over the top and drizzle with béchamel sauce. Repeat with the rest of the lasagna sheets and sauce, ensuring the béchamel sauce is the last layer. Shower with Parmesan and bake for about 30 minutes, until golden brown.
Cut into pieces and serve immediately.
