Lasagne Al forno Recipe
Ingredients
| Readymade Ragu Bolognese - 1 quantity | ||
| Spinach | 1/2 Pound | |
| Parmesan, freshly-grated to finish | ||
| Butter | 3 Ounce (For the cream sauce :) | |
| Plain flour | 2 Ounce (For the cream sauce :) | |
| Milk | 1 1/2 Pint (For the cream sauce :) | |
| Single cream | 1/4 Pint (For the cream sauce :) | |
| Salt | To Taste (For the cream sauce :) | |
| Black pepper | 1 To taste (For the cream sauce :) | |
| Nutmeg, freshly-grated | ||
Directions
GETTING READY
1 Preheat the oven to 350°F (gas mark 4/180°C)
2 Lightly grease a roasting tin.
MAKING
2 In a thick-based saucepan, put the milk, butter and flour and prepare the cream sauce.
3 Cook over a gentle heat, whisking constantly with a balloon whisk until the sauce comes to simmering point and thickens.
4 Continue to cook the sauce for another 10 minutes, on low heat.
5 For the lasagne, in a large saucepan of boiling water, drop in 8 sheets, one at a time.
6 If using fresh pasta cook for 3 minutes or until they float to the top: if they're dried cook them for about 8 minutes. Do not overcook.
7 Transfer the cooked pasta immediately, to a bowl of cold water.
8 Repeat this process with the remaining sheets.
9 In a bowl, seive the white sauce, beating in the cream.
10 Season with salt and pepper and grate in about a quarter of a whole nutmeg.
11 Over the base of the prepared roasting tin, spread about a quarter of the ragu
12 Spread approximately a quarter of the sauce over this.
13 Arrange a single layer of the drained and dried lasagne over the top.
14 Repeat this process, finishing off with a final layer of cream sauce.
15 Generously sprinkle grated Parmesan cheese to cover the top.
16 Bake for 30-35 minutes.
SERVING
17 Serve hot.
1 Preheat the oven to 350°F (gas mark 4/180°C)
2 Lightly grease a roasting tin.
MAKING
2 In a thick-based saucepan, put the milk, butter and flour and prepare the cream sauce.
3 Cook over a gentle heat, whisking constantly with a balloon whisk until the sauce comes to simmering point and thickens.
4 Continue to cook the sauce for another 10 minutes, on low heat.
5 For the lasagne, in a large saucepan of boiling water, drop in 8 sheets, one at a time.
6 If using fresh pasta cook for 3 minutes or until they float to the top: if they're dried cook them for about 8 minutes. Do not overcook.
7 Transfer the cooked pasta immediately, to a bowl of cold water.
8 Repeat this process with the remaining sheets.
9 In a bowl, seive the white sauce, beating in the cream.
10 Season with salt and pepper and grate in about a quarter of a whole nutmeg.
11 Over the base of the prepared roasting tin, spread about a quarter of the ragu
12 Spread approximately a quarter of the sauce over this.
13 Arrange a single layer of the drained and dried lasagne over the top.
14 Repeat this process, finishing off with a final layer of cream sauce.
15 Generously sprinkle grated Parmesan cheese to cover the top.
16 Bake for 30-35 minutes.
SERVING
17 Serve hot.
Chef
