Lasagne - own recipe

Name: Lasagne - own recipe
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2 tbsp olive oil; 600 g lean ground beef/pork or mixed; 65 g prosciutto or smoked streaky bacon or pancceta; 2 onions, minced; 2 cloves garlic crushed; 1 stick celery diced; 1 unit carrot; 100 ml white wine; 1 can crushed tomatoes (1 can =400g); 325 g tomato passata; 2 tbsp tomato puree; 1 tsp dried basil; 1 tsp dried oregano; 2 unit bay leaves; 0.5 tsp ground black pepper; 0.5 tbsp Thyme chopped; 1 tsp white sugar; 250 ml hot beef stock; 100 ml whole milk; 1 tsp salt; 12.5g fresh parsley; 1000 ml milk; 100 g butter; 80g all purpose flour; 100g mozzarella cheese; 1/2 tsp nutmeg ground; 1/2 black pepper; 400g lasagna sheets; 200 g mozzarela cheese; 50 g parmesan cheese

17 steps

Prep:1hCook:1h 15min

Updated at: Thu, 17 Aug 2023 06:37:16 GMT

Ingredients

6 servings

For the Ragu:

For the green ricotta béchamel

12.5gfresh parsley

1000mlmilk

100gbutter

80gall purpose flour

100gmozzarella cheese

½ tspnutmeg

ground

½ tspblack pepper

For the assembly:

400glasagna sheets

200gmozzarela cheese

50gparmesan cheese

Instructions

For the ragu:

Step 1

Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.

Step 2

In a large skillet heat the olive oil on medium high heat. Add the ground beef(or meat of your choice) and cook until it is lightly browned on all sides.

Step 3

Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.

Step 4

Reduce heat to medium. Add pancetta and cook, stirring often, until lightly browned and beginning to crisp, about 5 minutes. Add onion, celery, carrot, and garlic and cook, stirring occasionally, until softened, 6–8 minutes. Add back the beef.

Step 5

Add wine and cook, stirring occasionally, until nearly completely evaporated, 4–5 minutes

Step 6

Stir in crushed tomatoes, tomato paste, tomato sauce. Season with sugar, and herbs.

Step 7

Add stock and milk and return meat to pot. Bring to a simmer aproximately 1 hour

For the béchamel

Step 8

Place the butter in a saucepan over medium-low heat. When the butter is melted, add the sifted flour.

Step 9

Stir vigorously, without stopping, until all the flour and butter are mixed.

Step 10

Pour the milk into the pot, and stir with a hand mixer, until the mixture thickens. While whisking, stir in the pepper and nutmeg.

Step 11

Taste and add a pinch of salt if desired. Chop the fresh parsley and add it to the milk. Add the cheese and stir until fully melt and combined.

Assembly:

Step 12

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

Step 13

Preheat oven to 180C

Step 14

Line a 33 x 22 x 7 cm baking tray with extra virgin olive oil or melted butter, using a pastry brush.

Step 15

Spread a thin layer of meat sauce, a single layer of lasagne pasta sheets, a layer of ricotta bechamel mixture, and a single layer of mozzarella, then repeat layers. Top last layer of sheets with meat sauce and remaining bechamel, Parmesan, and mozzarella.

Step 16

Cover the lasagna tightly with the foil. Bake for 40 minutes. Carefully uncover and increase the oven temperature to 200°C. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 15 minutes. Remove from the oven and let stand for about 15 minutes before serving.

Step 17

Garnish with Parsley and serve