Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lasagne. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lasagne is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Lasagne is something that I’ve loved my entire life. They’re fine and they look fantastic.
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To begin with this particular recipe, we have to prepare a few components. You can cook lasagne using 23 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lasagne:
- Make ready 500 g beef/steak mince
- Take 500 g pork mince
- Make ready 2 x onions
- Make ready 2 x carrots
- Get 2 x celery sticks
- Prepare 1 glass red wine
- Prepare 1 glass full fat milk
- Make ready 1 beef stock pot
- Prepare 2 x tinned tomato or passata
- Get 1 tablespoon sugar
- Prepare 2 tablespoons tomato puree
- Take 1 tablespoon oregano
- Make ready Handful fresh basil
- Get to taste Salt & pepper
- Prepare 8 fresh lasagne sheets
- Prepare 250 g grated cheese (mixed mozzarella & cheddar)
- Make ready White sauce
- Get 40 g butter
- Prepare 40 g plain flour
- Get 500 ml milk
- Get 1 bay leaf
- Get 1 pinch nutmeg
- Take 100 g grated Parmesan cheese
Make sure to follow these tips. This is the classic lasagne alla Bolognese recipe from the Emilia region in Northern Italy. We've got lasagne recipes to suit all tastes: Mary Berry's lasagna al forno recipe is the classic full-length version but she's also got a great quick lasagne recipe when you're short of time. Who doesn't love a rich and delicious lasagne?
Instructions to make Lasagne:
- Heat pan with olive oil and add finely diced carrot, celery and onions. Sweat on a low heat until soft & translucent season with salt and pepper. Turn up the heat and add the mince & break up the meat so you have no clumps of meat - use a wooden spoon or whisk. Cook until meat is brown.
- Once the meat is browned add the red wine and wait until reduced slightly. After a few mins add the milk and cook for 2 minutes (this tenderises the meat and makes the ragu more creamy).
- Finally add the tinned tomato (fill up both empty tins with water and add also), tomato paste, stock pot, sugar, oregano, basil and also a pinch of chilli (optional). Simmer on a low heat for 1 hour & half. This can be done much quicker but it’s worth waiting for!
- For the white sauce add the butter to a pan on low heat to melt. Gradually whisk in the flour to form a smooth roux. First add in a small amount of milk whilst whisking, then add the rest of the milk. Add the bay leaf, nutmeg & pepper (no salt needed as Parmesan is salty). Whisk for around 5-10 minutes until the sauce starts to thicken. Then add the Parmesan cheese.
- Preheat an oven to 200 degrees. In a large lasagne dish, first add a few spoons of the red sauce so it covers the full dish. Pour some of the white sauce across the top. Sprinkle on some of the cheese & the cover with a lasagne sheet. Then repeat. For the top layer make sure it is the white sauce only then the grated cheese. Place into the hot oven for 45 minutes
- To serve let rest for up to an hour. Cut up into slices to serve. This is great the next day also for any left over.
Try one of our easy vegetarian lasagne recipes. Vegetable lasagna or vegan lasagne, our vegetarian pasta bakes make easy midweek meals for vegetarians. Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Find more lasagne recipes at BBC Good Food. In Italy, lasagne are totally flat, while American lasagne tend to be ruffled along the edges to help trap sauces.
So that is going to wrap it up with this special food lasagne recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
