- Cook Time: 20 mins
- Serving: 8 Persons
Nutrition facts (per portion)
- Calories: 794
- Carbohydrate Content: 63g
- Fat Content: 38g
- Fiber Content: 4g
- Protein Content: 48g
- Saturated Fat Content: 17g
- Sodium Content: 2.74g
- Sugar Content: 16g
Lasagne Recipe
Lasagne is a Eat like an athlete recipe for 8 people, takes only 10 mins; recipe has olive oil, celery and onion.
Ingredients
- Beef - 500g pack beef mince (we used 10% fat)
- Red Wine - 500ml red wine
- Garlic Clove - 3 garlic cloves, crushed
- Parmesan - 50g parmesan, finely grated
- Olive Oil - 3 tbsp olive oil
- Onion - 1 onion, finely chopped
- Tomato - 2 x 400g cans chopped tomatoes
- Milk - 200ml milk
- Carrot - 1 carrot (about 100g/4oz) finely chopped
- Pasta - about 400g dried pasta sheets
- Butter - 100g butter
- Oregano - 2 tsp dried oregano
- Bay Leaf - 2 bay leaves
- Thyme - 2 thyme sprigs
- Pancetta - 140g pack cubetti di pancetta
- Rosemary - 1 rosemary sprig
- Nutmeg - good grating of nutmeg
- Celery - 2 celery sticks, finely chopped
- Plain Flour - 100g plain flour
- Clove - 3 cloves
- Pork Mince - 500g pack pork mince or British veal mince
- Beef Stock Cube - 2 beef stock cubes
Instructions
- First infuse the milk to make the bechamel sauce. Put the 1 1/2 litres milk, 1 thickly sliced onion, 3 bay leaves and 3 cloves into a largesaucepanand bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
- For the meat sauce, put the 3 tbsp oil, 2 finely chopped celery sticks, 1 finely chopped onion, 1 finely chopped carrot, 3 crushedgarliccloves and 140g cubed pancetta in another large saucepan. Gently cook together until the veg are soft but not coloured.
- Tip in 500g pork mince and 500g beef mince, 200ml milk and 2 cans of chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan.
- When the mince is mostly broken down, stir in 2 bay leaves, 1 rosemary sprig, 2 thyme sprigs, 2 tsp dried oregano, 2 beef stock cubes and 500ml red wine, and bring to a simmer.
- Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
- Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
- To finish the bechamel sauce, strain the milk through a fine sieve into one or two jugs.
- Melt 100g butter in the same pan then, using a wooden spoon, mix in 100g plain flour and cook for 2 mins.
- Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps.
- When all the milk is in, bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few mins until thickened.
- Season with salt, pepper and a good grating of nutmeg.
- Heat oven to 180C/160C fan/gas 4.
- Spread a spoonful of the meat sauce over the base of a roughly 3.5 litre baking dish.
- Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the bechamel. Spoon over a third of the meat sauce and scatter over a little of the finely grated parmesan.
- Repeat the layers - pasta, bechamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the bechamel and remaining parmesan.
- Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.