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A classic lasagne recipe

A classic lasagne recipe with beef mince and bechamel sauce.
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A sort of classic lasagne recipe

Ingredients

Ragu / Bolognese

  • 4 thick slices streaky bacon 6 thin slices finely chopped
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 medium onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 250 grams beef mince
  • 250 grams pork mince
  • 50 grams free range chicken livers finely chopped (optional)
  • ½ glass red wine Terra del Capo Sangiovese
  • 2 x 430gms tins chopped tomatoes I used Italian tomatoes
  • Salt & pepper

Bechamel

  • 80 gms butter
  • 90 gms 1/2 cup flour
  • 800-850 ml milk
  • 1 tsp Dijon mustard
  • 1/8 th of a nutmeg grated
  • Salt & pepper
  • 100 gms very strong aged mature hard cheese such as Parmesan 20+ month matured Cheddar or Dalewood Huguenot + a little extra for sprinkling on the top
  • Aprox 9 x sheets of dried lasagne pasta no cooking required - or enough to make 3 layers

Instructions

To make the Bolognese

  • Heat the olive oil and butter in a large heavy bottomed pan or pot and fry the bacon over a medium heat until just turning crispy.
  • Add the onions, carrot and celery and cook over a gentle heat until they are soft and the onions become translucent – about 8 minutes (stir almost all the time).
  • Add the meat and fry this for a bout 5 minutes breaking up the particles with a wooden spoon.
  • Once most of the water has cooked off, add the wine and allow most of this to cook off. Add the two tins of tomato and season with salt and pepper and then simmer gently over the lowest flame for 2 – 2.5 hours with the lid on. Remove the lid for the last 15 minutes or cook for a further 15 minutes until it is fairly dry.

To make the béchamel

  • Melt the butter in a heavy based medium sized put. Add the flour and stir to cook through. Slowly add the milk about 100ml at time and stir constantly with a whisk to prevent lumps from forming. When the sauce will thicken no more and you have the consistency of a thickish custard, add the cheese, nutmeg and pepper. Cook this until the cheese has melted and then add the salt if needed (always add the salt after the cheese as the cheese is quite salty). Add a little more milk if necessary.
  • Pre heat the oven to 180C / 350F

Assemble the lasagne in the following order

  • 1/3 Bolognese sauce on the bottom
  • 1 layer of pasta
  • 2nd 1/3 of Bolognese sauce
  • 1/3 of béchamel
  • 2nd layer of pasta
  • Final 1/3 bolognese
  • 2nd 1/3 béchamel
  • 3rd layer of pasta
  • Final 1/3 of béchamel
  • Sprinkle with additional grated cheese
  • Loosely cover the dish with foil and bake for 40 – 45 minutes removing the foil about half way through.
  • Serve with crusty bread and of course the Terra del Capo Sangiovese.

Notes

Storage and reheating instructions for lasagne

To store (fridge):
  • Allow the lasagne to cool completely at room temperature.
  • Cover tightly with foil or transfer to an airtight container.
  • Store in the fridge for up to 3 days.
To freeze (before or after baking):
  • Wrap the uncooked or cooked lasagne well in foil or freezer wrap, or portion into containers.
  • Label with the date and freeze for up to 3 months.
  • If freezing unbaked lasagne, thaw overnight in the fridge before baking as usual.
To reheat:
  • Reheat individual portions in the microwave for 2–3 minutes, covered, until piping hot.
  • For larger portions or a full dish, reheat covered with foil in a preheated oven at 180°C (350°F) for 25–30 minutes, until hot throughout.
  • Remove foil for the last few minutes to re-crisp the top.
Servings: 6
Author: Sam Linsell