Lasagne Al Forno

Name: Lasagne Al Forno
Yield: 6 servings
Cuisine: American
Ingredients: 600 grams mince beef; 3 tbsp olive oil, extra virgin; 500 ml red wine or beef stock; 1 large onion, finely chopped; 1 medium carrot, sliced; 1/2 tsp ground black pepper; 1/2 tsp garlic salt; 1 courgette, sliced; 1 tin chopped tomatoes (400g); 3 garlic cloves, crushed and chopped; 1 tsp sugar; 2 tbsp tomato purée; 1 tsp dried oregano; 1 tbsp plain flour; (-); 50 grams butter; 50 grams plain flour; 600 ml whole fat milk (hot); 1/4 tsp salt; 1/4 tsp ground black pepper; 50 grams grated parmesan cheese; 1 tbsp dijon mustard; (-); 10 lasagne sheets (approximately); 2 mozzarella cheese ball; 100 grams mature cheddar cheese, grated

Rae @LoveRae

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.

Rae @LoveRae

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.

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Ingredients

6 servings

Ragù Sacue
600 gramsmince beef
3 tbspolive oil, extra virgin
500 mlred wine or beef stock
1large onion, finely chopped
1medium carrot, sliced
1/2 tspground black pepper
1/2 tspgarlic salt
1courgette, sliced
1 tinchopped tomatoes (400g)
3garlic cloves, crushed and chopped
1 tspsugar
2 tbsptomato purée
1 tspdried oregano
1 tbspplain flour
(-)
White Sauce
50 gramsbutter
50 gramsplain flour
600 mlwhole fat milk (hot)
1/4 tspsalt
1/4 tspground black pepper
50 gramsgrated parmesan cheese
1 tbspdijon mustard
(-)
Finish
10lasagne sheets (approximately)
2mozzarella cheese ball
100 gramsmature cheddar cheese, grated

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Steps

1

To make the ragù, heat a frying pan with oil, when hot add the mince and brown all the meat.
2

Remove from the heat and transfer meat to a different dish.
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.
4

Return the meat to the pan, add in flour and stir. Add the stock or wine and bring to the boil.
5

When boiling, add the sugar, purée, oregano, salt and pepper. Stir well.
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.
7

Now for the white sauce, melt the butter in a saucepan.
8

Add the flour, cook for 1 minute. Stirring constantly.
9

Gradually add in the milk, continually whisking until the sauce has thickened.
10

Add the dijon mustard, parmesan cheese, salt and pepper. Stir and place aside until needed.
11

For the lasagne, use an ovenproof dish.
12

Cover the bottom of the dish with the ragù (half of the ragù)
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.
14

Cover well with half of the lasagne sheets but do not overlap.
15

Repeat the process again.
16

The remaining white sauce, spoon over the lasagne sheets.
17

Sprinkle the top with the cheddar cheese.
18

Leave the lasagne for 2-4 hours before cooking, so the pasta can soften.
19

When ready to cook, preheat the oven to gas mark 6/200c/400f
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.
21

Let it rest for 10 minutes before serving.

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Cooksnaps

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Rae @LoveRae

on October 11, 2014 18:52

I enjoy making and trying new food from all over the world. I recently changed my eating habits and began eating healthier and as such a lot of the recipes I add will be healthy recipes to lose weight.Cookpad is my online recipe diary. I'm happy to share the recipes I cook for my family and myself with the online community.