Beef Family friendly Main Italian

Classic lasagne

Name: Classic lasagne
Prep time: 30 min
Cook time: 253 min
Total time: 283 min
Yield: 8
Cuisine: /italian
Ingredients: 12-14 large instant lasagne sheets; 6 buffalo mozzarella balls (about 120g each) or 700g bocconcini, dried on paper towel, sliced 1cm thick; 2 cups (160g) grated parmesan; 1L (4 cups) milk; 1/2 onion; 4.00 bay leaves; 2 thyme sprigs; 1 garlic clove, bruised; 100g unsalted butter; 2/3 cup (100g) plain flour; 1/2 teaspoon freshly grated nutmeg; 30g unsalted butter; 2 tablespoons olive oil; 200g piece pancetta, finely chopped; 1 large onion, finely chopped; 2 celery stalks, finely chopped; 1 small carrot, finely chopped; 2 garlic cloves, finely chopped; 500g each beef and pork mince; 2 cups (500ml) milk; 1/4 teaspoon freshly grated nutmeg; 2 tablespoons tomato paste; 1 1/2 cups (375ml) dry red wine; 800g canned chopped tomatoes; 2 cups (500ml) beef stock; 2 tablespoons chopped basil leaves

1 rating

30m

4h 13m

https://healthimprovements.info/recipes/lasagne/da1ddf2c-2c17-4d35-ac7e-73354249491d?current_section=recipes — Classic lasagne

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Buffalo mozzarella and parmesan cheese make this traditional lasagne extra cheesy.

12-14 large instant lasagne sheets
6 buffalo mozzarella balls (about 120g each) or 700g bocconcini, dried on paper towel, sliced 1cm thick
2 cups (160g) grated parmesan

Bechamel sauce

1L (4 cups) milk
1/2 onion
2 bay leaves
2 thyme sprigs
1 garlic clove, bruised
100g unsalted butter
2/3 cup (100g) plain flour
1/2 teaspoon freshly grated nutmeg

Oven-baked bolognese

30g unsalted butter
2 tablespoons olive oil
200g piece pancetta, finely chopped
1 large onion, finely chopped
2 celery stalks, finely chopped
1 small carrot, finely chopped
2 garlic cloves, finely chopped
500g each beef and pork mince
2 cups (500ml) milk
1/4 teaspoon freshly grated nutmeg
2 tablespoons tomato paste
1 1/2 cups (375ml) dry red wine
800g canned chopped tomatoes
2 cups (500ml) beef stock
2 bay leaves
2 tablespoons chopped basil leaves

Method

1.

Preheat the oven to 160°C.
2.

For the bolognese, melt the butter and olive oil in a large flameproof casserole over medium heat. Add the chopped pancetta and cook, stirring, for 3-4 minutes until it starts to crisp. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until softened. Add the beef and pork mince and cook for 8-10 minutes, breaking the meat up with a wooden spoon, until browned.
3.

Add the milk and nutmeg and simmer over medium heat for 4-5 minutes until the milk evaporates. Add the tomato paste and stir for 2-3 minutes until combined, then add the wine and allow to simmer for 10 minutes. Add canned tomatoes, stock and herbs. Season with salt and pepper. Cover, then cook in the oven for 2 hours or until thickened and reduced.
4.

Meanwhile, for the bechamel, place milk in a saucepan over medium-high heat with onion, bay leaves, thyme and garlic, then bring to just below boiling point. Remove pan from heat, set aside for 30 minutes to infuse, then strain into a jug, discarding solids.
5.

Melt butter in the cleaned pan over low heat. Add flour and cook for 3-4 minutes, stirring constantly to prevent browning. Gradually pour in the milk, whisking constantly to prevent lumps from forming, then cook, stirring, for 5 minutes or until mixture is thick and smooth. Add nutmeg and season with salt and pepper. Cover surface closely with baking paper to prevent a skin forming, then leave to cool.
6.

Preheat the oven to 180°C. Grease a 5cm deep, 23 x 30cm ceramic or glass baking dish. Completely cover base with a layer of lasagne sheets - if needed, soak pasta in hot water for 5 minutes, then cut out pieces to fill any gaps. Spread with a third each of the bolognese and bechamel. Cover with half the mozzarella slices, then sprinkle with 4 tablespoons parmesan. Cover with more pasta and repeat each of these layers, then finish with the remaining pasta, bolognese and bechamel (reserve remaining parmesan).
7.

Cover dish with baking paper, then foil. Bake lasagne for 1 hour, then sprinkle top with the remaining parmesan. Bake, uncovered, for a further 20 minutes or until the top is bubbling and golden. Allow to rest for at least 20 minutes (this will ensure the lasagne holds together better), then slice and serve.