Saturday, June 9, 2007

Classic Lasagne











My mother in law gave me a new recipe book and when I opened it, I opened it to page 175, Classic Lasagne. So I decided it was a sign and made it my first dish. I received the book less than a week ago and I've already cooked the lasagne twice. It is delicious and creamy and silky and yummy!

3 tablespoons oil
30g butter
2 large onions, chopped
2 carrots, finely chopped
2 sticks celery, chopped
1200g minced beef
2 cups italian passata
1 cup red wine
4 tablespoons chopped parsley
375g fresh lasagne sheets
130g parmesan, grated

Bechamel Sauce
140g butter
3 tablespoons flour
5 cups milk
1.5 tsp nutmeg


Heat the oil and butter in a large frying pan. Cook the onion, carrot and celery, stirring, over medium heat until softened. Increase the heat, add the mince and brown well, breaking up any lumps with a fork. Add the tomato passata, wine and parsley, and season with salt and pepper. Bring to the boil then reduce teh heaat and simmer for 35-40 minutes.



To make the bechamel sauce, melt the butter over low heat until foaming then add the flour. Cook for 2 minutes, stirring constantly. Remove the pan from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring until thickened. When thick, simmer for 2 minutes. Season well with salt, pepper and nutmeg.



Preheat the oven to moderate 180. Grease a 2 litre ovenproof dish. Spread a thin layer of meat sauce over the base and top with a thin layer of bechamel. If the bechamel has cooled and become too thick, warm it gently to make spreading easier. Lay the lasagne sheets on top, gently pressing to push out any air. Continue the layers, finishing with bechamel. Grate the parmesan, sprinke over the sauce and bake for 45 mins or until golden brown. Leave for 15 mins before cutting.

E.

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