Cooking Instructions
- 1
Tomato Sauce............
- 2
Heat 1 tbsp olive oil in a large pan, add 2 chopped onions, 2 garlic chopped and the carrot.
- 3
Cook for 5 min over med high heat until softened, add tomato puree, cook for one minute.
- 4
Add 200ml wine and cook for 5 minutes until reduced. Add 3 tins of tomatoes and a handfull chopped basil.
- 5
Bri g to the boil then simmer for 20 min, leave to cool then whizz in processor.
- 6
White Sauce................
- 7
Put milk in a pan and add 1/2 a chopped onion, pinch of nutmeg, bayleaf and 6 peppercorns.
- 8
Bring to the boil and seive.
- 9
Melt butter and stir in the flour, cook for 2 min. Take off the heat and slowly add the milk.
- 10
Add parmesan and bring to the boil, stirring all the time.
- 11
Lasagna..............
- 12
Heat oil in large pan and brown mince, drain excess water from pan.
- 13
Finely chop 4 slices of prosciutto and add to the mince.
- 14
Pour over 1/2 the red sauce.
- 15
Add stock and nutmeg, add pepper and boil then simmer for 30 min.
- 16
Heat oven to mark 5. Lightly grease a deep 20 x 30 oven dish.
- 17
Spoon in a layer of mince, then lasagne sheets, then white sauce, repeat.
- 18
Make sure top layer of lasagna is covered with white sauce, slice the mozzarella into thin slices and put on top, add the remaining prosciutto.
- 19
Cook for 45 min until top is bubbling and lightly browned.
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