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Nonna Elena's Lasagne

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 4-6

Metric Cups

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 millilitres beef stock (or demi glace)
  • 1 clove garlic (finely chopped)
  • salt
  • pepper
  • ½ teaspoon marjoram
  • 100 grams mushrooms
  • 500 millilitres 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

For the Lasagne

  • 7 ounces fresh lasagna
  • 1¾ ounces bacon (chopped)
  • 3½ ounces onions (finely chopped)
  • 7 ounces ground beef
  • 1¾ ounces tomato puree
  • 13 fluid ounce beef broth (or demi glace)
  • 1 clove garlic (finely chopped)
  • salt
  • pepper
  • ½ teaspoon marjoram
  • 3½ ounces mushrooms
  • 18 fluid ounce milk (for bechamel sauce)
  • 3½ ounces parmesan cheese (or Cheddar cheese)
  • oregano (fresh or dried, for topping)

For the Roux

  • 1¾ ounces butter
  • 1¾ ounces all-purpose flour

Method

Nonna Elena's Lasagne is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 200degreesC
  • For the White sauce

  • Place a bay leaf over half an onion and hold in place with cloves
  • Leave to sit in the milk
  • Heat the milk
  • Ladle the milk over the roux slowly and beat into a sauce
  • For the roux

  • Melt the butter
  • Add in the flour and cook through
  • For the Bolognese

  • Brown off the mince, no oil required
  • Add the chopped streaky bacon
  • 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
  • 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,
  • Ensure its piping hot before serving.
  • Layers Cheese and oregano (Top) White sauce Pasta Bolognese White sauce Pasta Bolognese White sauce Pasta (bottom)
  • Preheat oven to 200degreesC
  • For the White sauce

  • Place a bay leaf over half an onion and hold in place with cloves
  • Leave to sit in the milk
  • Heat the milk
  • Ladle the milk over the roux slowly and beat into a sauce
  • For the roux

  • Melt the butter
  • Add in the flour and cook through
  • For the Bolognese

  • Brown off the mince, no oil required
  • Add the chopped bacon
  • 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 broth/red wine Add the chopped mushrooms
  • 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,
  • Ensure its piping hot before serving.
  • Layers Cheese and oregano (Top) White sauce Pasta Bolognese White sauce Pasta Bolognese White sauce Pasta (bottom)
  • Tell us what you think