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Ingredient
Lasagne Al Forno
Introduce
Chef :
AndreaLasagne Al Forno
This is my version of lasagne. I can't take all the credit as I have adapted it to my own taste using Merry Berry's version on www.bbc.co.uk/food/recipes.
Ingredient
Food ration :
6 servings
600 grams
mince beef
3 tbsp
olive oil, extra virgin
500 ml
red wine or beef stock
1/4 tsp
ground black pepper
1/2 tsp
garlic salt
1 tin
chopped tomatoes (400g)
1 tsp
sugar
2 tbsp
tomato purée
1 tsp
dried oregano
50 grams
plain flour
50 grams
butter
600 ml
whole fat milk (hot)
1/4 tsp
salt
50 grams
grated parmesan cheese
1 tbsp
dijon mustard
100 grams
mature cheddar cheese, grated
Cooking instructions
* Step 1
To make the ragù, heat a frying pan with oil, when hot add the mince and brown all the meat.
* Step 2
Remove from the heat and transfer meat to a different dish.
* Step 3
Add 2 tablespoons of olive oil and heat then add the onion, carrot, courgette and garlic to the hot pan and cook until softened.
* Step 4
Return the meat to the pan, add in flour and stir. Add the stock or wine and bring to the boil.
* Step 5
When boiling, add the sugar, purée, oregano, salt and pepper. Stir well.
* Step 6
Next add the canned tomatoes, add a little bit of water to the can and add to the beef. Bring to the boil again, cover with lid and simmer on low for an hour 1 1/2 - 2 hours or until the beef has become tender. Stir occasionally, add hot water when necessary to stop it from burning.
* Step 7
Now for the white sauce, melt the butter in a saucepan.
* Step 8
Add the flour, cook for 1 minute. Stirring constantly.
* Step 9
Gradually add in the milk, continually whisking until the sauce has thickened.
* Step 10
Add the dijon mustard, parmesan cheese, salt and pepper. Stir and place aside until needed.
* Step 11
For the lasagne, use an ovenproof dish.
* Step 12
Cover the bottom of the dish with the ragù (half of the ragù)
* Step 13
Slice the mozzarella cheese, arrange the slices on tip of the ragu (use one of the balls). Then spoon on top 1/3 of the white sauce.
* Step 14
Cover well with half of the lasagne sheets but do not overlap.
* Step 15
Repeat the process again.
* Step 16
The remaining white sauce, spoon over the lasagne sheets.
* Step 17
Sprinkle the top with the cheddar cheese.
* Step 18
Leave the lasagne for 2-4 hours before cooking, so the pasta can soften.
* Step 19
When ready to cook, preheat the oven to gas mark 6/200c/400f
* Step 20
Transfer dish to the oven and cook for around 40-45 minutes or until the top layer has become golden brown and the pasta has become soft.
* Step 21
Let it rest for 10 minutes before serving.
Note: if there is a photo you can click to enlarge it
Tag
mince beef
olive oil, extra virgin
red wine or beef stock
large onion, finely chopped
medium carrot, sliced
Ground Black Pepper
garlic salt
courgette, sliced
chopped tomatoes (400g)
garlic cloves crushed and chopped
Sugar
tomato puree
dried oregano
plain flour
butter
whole fat milk (hot)
Salt
grated parmesan cheese
Dijon mustard
lasagne sheets (approximately)
mozzarella cheese ball
mature Cheddar Cheese, grated
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