Lasagna

Lasagne Recipe

Lasagna recipes have always been a personal thing. We got a personal twist recipe waiting for you to try.

INGREDIENTS

·        Béchamel Sauce

·        Milk – Full fat/ 1 litter

·        Butter (unsalted) – 75g

·        Wheat Flour (00 flour)- 125g

·        Bay Leaf – x1

·        Parmesan Cheese - (grated) 125g

     INGREDIENTS

DIRECTIONS

Béchamel

In a saucepan bring the milk to a simmer, and set aside. Using a heavy bottom saucepan, melt the butter, then whisk in the flour & warm milk. Whisk until the mixture is smooth. Add a bay leaf and cover with grease proof paper.

Cook slowly for 35 minutes. Remove the paper, bay leaf and season with salt and black pepper. Stir in the Parmesan & egg yolks then set aside.

Ragu

In a casserole dish melt the butter. Add pancetta, onion, carrots, & rosemary then fry for 4-5 minutes.

Stir in the beef & prosciutto then cook for a further 5 minutes. Add the tomatoes, milk (optional white wine) & bring to boil.
Reduce the heat and allow dish to cook slowly for 80 minutes – or until the meat has broken down into small pieces and a sauce that is rich with a thick consistency.

Lasagne

Preheat the oven to 170C/325F/Gas 3

Blanch the lasagna pasta sheets in boiling salted water for 50 seconds, then into cold water to refresh. in a baking dish. Place one  layer of pasta at the base and then a layer of Ragu, followed by a layer of Béchamel sauce. Repeat until pasta is used up completing the dish with a layer of Béchamel. Sprinkle a generous serving of parmesan cheese or alternative on top

    Bake for 40-45 minutes, or pale golden-brown on top. Cut the lasagne – serve.

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