Lasagne Verde Recipe
Ingredients
| Metric | ||
| 8-12 sheets lasagne verdi | ||
| Salt | 1 To taste | |
| 2 X 15 ml spoons oil | ||
| 1 onion, peeled and finely chopped | ||
| Celery stick | 2 , finely chopped | |
| 1 carrot, peeled and finely chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| 350 g raw minced beef | ||
| Tomatoes | 226 Gram, peeled | |
| 2 x 15 ml spoons tomato puree | ||
| 4 x 15 ml spoons red wine | ||
| 1 x 5 ml spoon oregano | ||
| Bay Leaf | 1 | |
| Bechamel sauce: 600 ml milk | ||
| Few slices raw onion | ||
| Butter | 40 Gram | |
| Flour | 40 Gram | |
| Cheese | 50 Gram, grated | |
| 1 x 15 ml spoon Parmesan cheese, grated | ||
| Imperial | ||
| Oil | 2 Tablespoon | |
| 12 oz raw minced beef | ||
| Tomatoes | 8 Ounce, peeled | |
| Tomato puree | 2 Tablespoon | |
| Red wine | 4 Tablespoon | |
| Oregano | 1 Teaspoon | |
| Bechamel sauce: 1 pint milk | ||
| Butter | 1 1/2 Ounce | |
| Flour | 1 1/2 Ounce | |
| Cheese | 2 Ounce, grated | |
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
Cook the lasagne in boiling salted water with 1 x 15 ml spoon (1 tablespoon) oil added, following the directions on the packet.
Drain on absorbent kitchen paper.
Fry the onion, celery, carrot and garlic in the remaining oil for 5 minutes.
Stir in the mince and cook for a further 5 minutes, stirring frequently.
Add the tomatoes, tomato puree, wine, seasonings, oregano and bay leaf, cover and simmer for about 40 minutes, stirring occasionally and adding a little more liquid if necessary.
Meanwhile, to make the Bechamel sauce, place the milk in a pan with the onion and bay leaf, bring slowly to the boil and leave to cool.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Strain the infused milk and gradually add to the roux, stirring continuously until boiling.
Simmer for 2 minutes then taste and adjust the seasonings.
Use the lasagne to line a lightly greased ovenproof dish about 5 cm (2 in) deep.
Spread with a layer of meat sauce and then a layer of Bechamel sauce.
Continue to layer the lasagne and sauces until used up, finishing with a layer of Bechamel sauce.
Sprinkle with a mixture of Cheddar and Parmesan cheese and cook in a moderately hot oven for about 25 minutes until golden brown and bubbling.
Drain on absorbent kitchen paper.
Fry the onion, celery, carrot and garlic in the remaining oil for 5 minutes.
Stir in the mince and cook for a further 5 minutes, stirring frequently.
Add the tomatoes, tomato puree, wine, seasonings, oregano and bay leaf, cover and simmer for about 40 minutes, stirring occasionally and adding a little more liquid if necessary.
Meanwhile, to make the Bechamel sauce, place the milk in a pan with the onion and bay leaf, bring slowly to the boil and leave to cool.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Strain the infused milk and gradually add to the roux, stirring continuously until boiling.
Simmer for 2 minutes then taste and adjust the seasonings.
Use the lasagne to line a lightly greased ovenproof dish about 5 cm (2 in) deep.
Spread with a layer of meat sauce and then a layer of Bechamel sauce.
Continue to layer the lasagne and sauces until used up, finishing with a layer of Bechamel sauce.
Sprinkle with a mixture of Cheddar and Parmesan cheese and cook in a moderately hot oven for about 25 minutes until golden brown and bubbling.
Chef
