lasagne

lasagne

 


Made with traditional bolognese, this lasagne is as authentic as it gets.

Ingredients

  • 2 tbsp olive oil
  • 2 carrots, peelieed, finely chopped
  • 1 onion, finely chopped
  • 1 large celery stick, finely chopped
  • 2 garlic cloves, thinly sliced
  • 450g veal mince
  • 450g beef mince
  • 125ml (1/2 cup) white wine
  • 1 tbsp tomato paste
  • 1 x 700g btl passata (tomato pasta sauce)
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 1 Massel chicken style stock cube
  • 1 sprig fresh continental parsley
  • 1 dried or fresh bay leaf
  • 1/2 tsp sugar
  • 100g (1 cup) coarsely grated mozzarella
  • 70g (1 cup) coarsely grated parmesan
  • 1 x 250g pkt Barilla La Collezione dried lasagne sheets
  • 1 egg, lightly whisked

  • Besciamella (bechamel sauce)

  • 1L (4 cups) milk
  • 1/2 brown onion
  • 2 sprigs fresh continental parsley
  • 2 dried or fresh bay leaves
  • 6 whole black peppercorns
  • 50g butter
  • 50g (1/3 cup) plain flour
  • 40g (1/2 cup) coarsely grated parmesan
  • Pinch of freshly grated nutmeg
  • White pepper

Instruction 

####SIKI####

Step 1
Heat the oil in a large saucepan over medium heat. Add the carrot, onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until soft.
  • Step 2
    Increase heat to high. Add the combined mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
  • Step 3
    Add the wine and cook, stirring, for 3 minutes. Stir in the tomato paste. Add the passata, tomato, stock cube, parsley, bay leaf and sugar. Season with salt and pepper. Bring to a simmer and cook for 40 minutes or until the sauce thickens.
  • Step 4
    Meanwhile, to make the besciamella, place the milk, onion, parsley, bay leaves and peppercorns in a large saucepan over medium heat. Bring just to a simmer. Set aside for 10 minutes to infuse. Strain the milk mixture through a fine sieve into a large heatproof jug. Discard the onion, parsley, bay leaves and peppercorns.
  • Step 5
    Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of pan. Remove from heat. Gradually pour in half the milk, whisking constantly until smooth. Gradually add the remaining milk, whisking until smooth. Place over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Stir in the parmesan. Taste and season with nutmeg, salt and white pepper.
  • Step 6
    Preheat oven to 200°C. Combine the mozzarella and parmesan in a small bowl. Spread 3/4 cup of mince mixture over the base of a 2.5L (10-cup) capacity ovenproof dish. Top with one-fifth of the lasagne sheets, 3/4 cup of mince mixture and 1/2 cup of besciamella. Sprinkle with 1/4 cup of mozzarella mixture and 1 tablespoon of egg. Top with one-quarter of the remaining lasagne sheets and press down gently. Continue layering with remaining mince mixture, besciamella, mozzarella mixture, egg and lasagne sheets, finishing with mozzarella mixture.
  • Step 7
    Bake in oven for 30 minutes or until golden. Set aside for 15 minutes to stand. Cut into portions and serve.