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NONNA ELENA'S LASAGNE

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Serves: 4-6

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this recipe was taught to me by my friends italian grandmother. It's not the quickest of dishes to prepare, but its really worth the effort.

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Ingredients

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For the lasagne

  • 200 grams fresh lasagna
  • 50 grams streaky bacon (chopped)
  • 100 grams onions (finely chopped)
  • 200 grams minced beef
  • 50 grams tomato puree
  • 375 ml beef stock (or demi glace)
  • 1 clove garlic (finely chopped)
  • salt
  • pepper
  • ½ teaspoon marjoram
  • 100 grams mushrooms
  • 500 ml milk (for bechamel sauce)
  • 100 grams Parmesan cheese (or Cheddar cheese)
  • oregano (fresh or dried, for topping)

For the roux

  • 50 grams butter
  • 50 grams plain flour

Method

  1. Preheat oven to 200degreesC

For the White sauce

  1. Place a bay leaf over half an onion and hold in place with cloves
  2. Leave to sit in the milk
  3. Heat the milk
  4. Ladle the milk over the roux slowly and beat into a sauce

For the roux

  1. Melt the butter
  2. Add in the flour and cook through

For the Bolognese

  1. Brown off the mince, no oil required
  2. Add the chopped streaky bacon
  3. Add in the garlic and chopped onion and 50 g of tomato puree Add salt, oregano and a few tablespoons of water Add concentrated beef stock/red wine Add the chopped mushrooms
  4. To finish Layer pasta white sauce Bolognese according to order below and place on metal try and put in oven for 20 mins. If making ahead may need longer in oven,
  5. Ensure its piping hot before serving.
  6. Layers Cheese and oregano (Top) White sauce Pasta Bolognese White sauce Pasta Bolognese White sauce Pasta (bottom)

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