In an Italian Cooking range, "You cannot forget Lasagne". This dish is perfect for families or dinner parties and it's worth making a large batch to deep freeze for occasions when cooking time is limited.
Pair with a 2009 Chateau Peyrou Cotes du Bordeaux, a medium red from a superb year.
Preparation Time: 25 mins
Cooking Time: 40 mins
Ingredients (Serves 8):
Homemade Tomato and Basil Sauce
300g Minced Beef
Lasagne Sheets
1 Finely Chopped Large Onion
150g Cheddar Cheese
50g Flour, 50g Butter & 60cl Milk
1 Lemon
Olive Oil, Nutmeg, Salt & Pepper
Method: Bolognese
Add olive oil and onions to a pot on high gas. Cook for approximately 1 minute.
Add the minced beef and fry with the onions until the beef is coloured. This should take 1-2 minutes. Tip: Cook a lot of Bolognese and save the excess for pasta later in the week. After the beef is ready, add the tomato sauce. Cover and cook on a medium heat for 10 minutes.
Béchamel
Add the butter to a hot saucepan on high gas. Once the butter has largely melted, add the flour and begin to mix consistently and carefully. The trick is to keep your mix continually moving in order to avoid burning the butter. Turn to a low-medium temperature for this. We don't|We really do not} want to turn the mix brown from cooking at this point. We will continuously mix provided that it stays yellow, but as the mixture begins to darken in colour, start to add your milk gradually, in phases, continuing to stir. The mixture should start to become thick and you may add more milk if you want a greater amount of béchamel. When the sauce is boiling, add a dust of salt, pepper and nutmeg. The béchamel is ready when it is a heavy liquid.
Drop a small amount of béchamel into the oven dish in order that the lasagne sheets stick to the base. Then build.
1. Cover with Lasagne sheets.
2. A coating of Bolognese.
3. A Level of béchamel
4. A sprinkle of chedder cheese
Repeat.
Finally, place the lasagne sheets on top and cover with béchamel sauce. Sprinkle lemon juice on top of the béchamel and add a layer of cheddar cheese.
Cook in the oven at 180° for 40 minutes
Enjoy!
