RCI-ND.002.0152.001
Traditional Lasagne
Traditional Lasagne from the Recidemia collection
Prep40 min
Cook50 min
Total90 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- onion1 largefinely chopped
- 3 lbs
- of garlic4 clovesfinely chopped or crushed
- (400g) quality chopped plum tomatoes1 can
- basil leaves10-15 unitchopped or torn (or 1 tsp dried basil)
- 1/2 tsp
- 5 unit
- 1 tsp
- 1/2 tsp
- (Optionally) 150-200ml red wine1 unit
- One pack of lasagne sheets1 unit
- .5 pints (850ml) béchamel sauce1 unit
- 1 unit
Method
1
Heat the olive oil in a heavy base or non-stick pan over a medium-high heat. If the oil browns, turn the heat down.
2 minutes
2
Add the onion and fry until golden brown
5 minutes
3
Increase heat to high and add the meat and garlic. Fry until brown. Minced/ground beef takes some time to cook well. Fry until there is little moisture left in the pan. If necessary, spoon out any excess fat.
10 minutes
4
Add the tomatoes and sugar, cover the pan and lower the heat and simmer for 20 minutes. Meanwhile, prepare the béchamel sauce.
20 minutes
5
Pre-heat the oven to 375f/190c
5 minutes
6
Mix the basil, oregano, salt & pepper in to the ragu
2 minutes
7
Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of béchamel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough bechemel sauce left to cover the top layer of pasta.
8 minutes
8
Sprinkle the grated parmesan over the top.
2 minutes
9
Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.
45 minutes