Ingredients
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2 tbsp Olive Oil
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5 oz (250 g) pack fresh Lasagne Sheets
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2 oz (50 g) Prosciutto
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For the Meat Sauce
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1½ lb (700 g) free-range Beef
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1 large Celery
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1 Onion
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Small fresh Ginger
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2 tbsp Tomato
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9 oz (230 g) tin chopped Italian Tomatoes
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2/3 cup (150 ml) quality Beef Broth
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1 tbsp fresh finely chopped Oregano
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Small bunch fresh Basil
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For the Bechamel Sauce
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1¼ pints (700 ml) whole Milk
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2 oz (60 g) Unsalted Butter
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2 oz (60 g) plain Flour
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¾ cup (80 g) Parmesan Cheese
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Pinch freshly grated Nutmeg
Directions
Making a lasagne takes time, passion dedication. But the rewards are obvious in every tasty mouthful. This original lasagne recipe is robust, comforting and will leave you craving more.
Steps
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1
Done
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Heat the oil in a large frying pan over a medium heat, then add the prosciutto and fry until crisp. Reserve on a plate to cool. |
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2
Done
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For the Meat SauceAdd the celery and onion (or ginger) to the pan with a pinch of salt and pepper; cook until soft (for about 5-10 minutes). |
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3
Done
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Add the mince and fry for a further 5 minutes until lightly browned, breaking up any clumps. |
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4
Done
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Add in the tomato purée, stir in the chopped tomatoes; cook for a further minute. |
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5
Done
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Add the stock and then simmer for 40 minutes over a low heat until the sauce has thickened. |
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6
Done
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Remove from the heat, season with salt and pepper, then stir in the fried prosciutto, chopped oregano and most of the basil leaves. |
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7
Done
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For the Bechamel sauceHeat the butter in a medium saucepan over a medium to high heat. Add flour, stirring constantly for about 4 minutes until the mixture starts to thicken and change colour. Gently pour in the milk, whisking continuously for about 7 minutes until the creamy sauce has thickened. |
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8
Done
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Take off the heat. Now stir in 20 g (¾ oz) of the parmesan and the nutmeg, seasoning well with salt and pepper. |
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9
Done
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ConstructionHeat the oven to 200°C (400F). |
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10
Done
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To build your lasagne, spread a thin layer of the béchamel sauce over the base of the baking dish, then cover with ‘just’ overlapping lasagne sheets. Then pour over a third of the remaining béchamel sauce, add some of the grated cheese over the mixture and top with half the meat mix. |
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11
Done
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Next, cover with another layer of lasagne sheets, add half the remaining béchamel sauce, then add the remaining meat sauce. Add the last layer of lasagne sheets, then cover with the rest of the béchamel sauce. sprinkle the remaining grated cheese over the top layer of sauce, covering the whole area. |
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12
Done
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Bake the lasagne for 45-50 minutes until golden brown and bubbling. Garnish with the residual basil and serve immediately. |
