Mediterranean Lasagne
From DonSpain 8 years agoIngredients
- Salsa Boloñesa shopping list
- 300g/10oz Minced beef shopping list
- 2 tbsp Extra Virgin Olive Oil shopping list
- 45g/1½oz Pancetta (or Unsmoked Streaky bacon) - chopped shopping list
- 1 clove Garlic - finely chopped shopping list
- 2tbsp Onion - finely chopped shopping list
- 2tbsp carrot - finely chopped shopping list
- 2tbsp celery - finely chopped shopping list
- Dried Spice mix 1½tsp basil, 1½tsp Oregano, ¼tsp Coriander and few twists of the Pepper Mill. shopping list
- 1 x 170g tin Tomato Puree shopping list
- 2 x 400g tins Italian Plum Tomatoes - chopped shopping list
- 250ml White Wine shopping list
- FOR LASAGNE shopping list
- Packet Lasagne sheets - no cooking required type shopping list
- 60g butter shopping list
- 45g Plain Flour shopping list
- 1 Camembert cheese - rind removed and finely sliced shopping list
- 60g/4tbsp Parmesan cheese for topping - grated shopping list
- 300ml chicken stock shopping list
- 200ml Double Cream shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Salsa Boloñesa
- Heat oil in large pot or frying pan;
- Add pancetta and fry gently for some 4 minutes or so or until brown but not crisp;
- Add onions and garlic and fry gently, stirring occasionally for 1 minute;
- Add carrot and celery and continue cooking, stirring occasionally, for further 3 minutes;
- Add Spice Mix, stir in well and continue cooking, stirring continuously, for 1 minute
- Add mince and break down and brown slightly for some 3 minutes or so;
- Add wine, turn up heat and reduce by half;
- Initially, continue stirring to breakdown mince completely so no lumps;
- When wine reduced, add puree, stirring in quickly to avoid burning;
- Add tomatoes, stir to break down further and bring to boil;
- Reduce heat and simmer, stirring occasionally, for about 45 minutes to 1 hour
- LASAGNE AND CHEESE SAUCE
- Preheat oven to 300F/150C/Gas 2
- FOR CHEESE SAUCE - Melt butter in a small pan on low heat;
- Stir in the flour and, stirring continuously, cook for a minute or so to form a smooth paste;
- Blend in Chicken Stock and Cream and, stirring continuously, bring to the boil;
- Reduce heat to low and continue stirring until thickened - no lumps;
- Add camembert, stirring continuously until melted and smooth - no lumps;
- Season to taste and set aside;
- FOR LASAGNE - Smear bottom of baking dish with sauce and cover with layer of pasta;
- Mix remainder of cheese sauce with bolognaise sauce;
- Layer baking dish with sauce then layer of pasta until full;
- Sprinkle the remaining parmesan over the top layer;
- Bake in oven for 40/45 minutes or until brown and bubbling
People Who Like This Dish 4
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