Traditional Lasagne

[Irene]

Traditional Lasagne

 

Ingredients:

BOLOGNESE SAUCE

1 tablespoon Olive Oil

1 Onion, finely chopped

2 rashers Streaky Bacon, chopped

1 Garlic Clove, skinned and crushed

450g (1lb) Lean Minced Beef

254g (8oz) can Chopped Tomatoes

2 tablespoons Tomato Purée

4 tablespoons Red Wine

1 tablespoon Dried Basil

Salt and freshly ground Black Pepper

 

CHEESE SAUCE

50g (2oz) Butter

50g (2oz Plain Flour

600ml (1 pint) fresh Milk

125g (4oz) Cheddar Cheese, grated

½ teaspoon Ground Nutmeg

 

PLUS:  

Fresh Egg Lasagne sheets

1 tablespoon Grated Parmesan Cheese

 

Method:

 

1.     Heat the oil in a LARGE pan and fry the onion, bacon and garlic until softened.

2.     Stir in the meat and cook until browned.  Add tomatoes, tomato purée, wine, basil and seasoning.  Bring to the boil and simmer for 20-25 minutes.

3.     In a pan, melt the butter, stir in the flour and cook for 1 minute.  Gradually add the milk and bring to the boil, stirring continuously until thick and smooth.  Remove from the heat and stir in the Cheddar cheese until melted.

4.     Arrange layers of Bolognese Sauce, cheese sauce and lasagne sheets in a greased ovenproof dish, finishing with a layer of cheese sauce.  Sprinkle with Parmesan cheese.

 

Bake in a pre-heated oven to 180˚C, 350˚F, Gas Mark 4 for 30-35 minutes.

[andsome]

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