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Lasagne
Lasagne
0 Likes
Prep Time:
45 minutes
Cook Time:
85 minutes
Total Time:
130 minutes
Authentic bolognese lasagne, bursting with traditional flavors.
Ingredients:
  • 2 carrots, peeled, finely chopped
  • 1 onion, finely chopped
  • 1 large celery stick, finely chopped
  • 2 garlic cloves, thinly sliced
  • 450g veal mince
  • 450g pork mince
  • 125ml (1/2 cup) white wine
  • 22.20 gm tomato paste
  • 1 x 700g btl passata (tomato pasta sauce)
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 1 chicken style stock cube
  • 1 sprig fresh continental parsley
  • 1 dried or fresh bay leaf
  • 2.25 gm sugar
  • 100g (1 cup) coarsely grated mozzarella
  • 70g (1 cup) coarsely grated parmesan
  • 1 x 250g pkt dried lasagne sheets
  • 1 egg, lightly whisked
  • 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
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Add the carrot, onion, celery, and garlic, and sauté until softened, stirring occasionally for about 5 minutes.
  • Turn up the heat to high. Add the minced meat mixture and cook, using a wooden spoon to break up any clumps, for about 5 minutes or until the meat changes color.
  • Pour in the wine and cook for 3 minutes while stirring. Mix in the tomato paste. Blend in the passata, tomato, stock cube, parsley, bay leaf, and sugar. Season with salt and pepper. Bring to a gentle simmer and cook for 40 minutes until the sauce thickens.
  • In a large saucepan over medium heat, combine milk, onion, parsley, bay leaves, and peppercorns. Gently simmer, then let it sit for 10 minutes to infuse. Strain the mixture into a heatproof jug, removing onion, parsley, bay leaves, and peppercorns.
  • 1. In a large saucepan over medium-high heat, melt the butter until foaming. 2. Stir in the flour and cook for 1-2 minutes until mixture bubbles and pulls away from the pan's side. 3. Remove from heat and gradually whisk in half of the milk until smooth. 4. Gradually add the remaining milk, whisking until smooth. 5. Return to medium-high heat, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes. 6. Stir in the parmesan cheese and season with nutmeg, salt, and white pepper to taste.
  • Preheat the oven to 200°C. Mix mozzarella and parmesan together in a small bowl. Spread 3/4 cup of mince mixture on the bottom of a 2.5L (10-cup) ovenproof dish. Layer 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. Add one-quarter of the remaining lasagne sheets, gently pressing down. Repeat layering with the rest of the mince mixture, besciamella, mozzarella mixture, egg, and lasagne sheets, finishing with mozzarella mixture on top.
  • Bake until golden, then let it rest for 15 minutes. Slice and enjoy!

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