Pasta · Recipe No. 190
Lasagne
Lasagne made with meat, olive oil, chopped tomatoes and celery. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Method
Heat oil gently add bacon cook for 2-3 mins.
Add onion, carrot, celery and sweat for 2 mins.
Add minced meat and brown lightly, add wine and reduce.
Add tomatoes, marjoram and nutmeg.
Add the chopped garlic, salt, pepper.
Simmer slowly for several hours until meat is very tender - add a little beef stock if the mixture becomes too dry.
If using dried Pasta boil in salted water until just softened.
Or Prepare fresh pasta roll 1 mm thick cut to shape allow to rest -plunge into boiling water for a few seconds.
Smear the bottom of a dish with a little meat sauce and layer pasta-meat -pasta-mornay-pasta-meat-pasta-mornay.
Finish with a layer of Mornay sprinkle with cheese.
Cook in hot oven gas 8 for 10 to 15 mins.
Pasta - Preferably Fresh White or Green Lasagne.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- If using dried pasta that does not require precooking ensure you use plenty of cheese sauce as this is absorbed by the pasta.
Shopping list for 4 portions
Meat & poultry
Fruit & veg
Dairy & eggs
Tins, jars & stock
Oils, vinegars & sauces
Wine & drinks
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Lasagne” and the original recipe card.
