Classic Italian Lasagne made with ragu-style vegetable enriched meat sauce and hand made pasta sheets.
Filling: Fry off veg in oil and butter until softened, add meat and fry until brown.
Deglaze pan with wine, add stock, garlic, bay leaves and season.
Add tomatoes, paste and milk and bring to boil.
Cover and simmer for 2- 3 hours, stirring frequently to avoid sticking to pan.
Pasta: Mix all in a mixer until soft and elastic (10 minutes)
Roll into a ball, cover with cling film and refrigerate for 30 – 60 minutes.
Roll into 1mm sheets, cut about the same size as the cooking tray/dish.
Let sheets air dry for 30 – 60 minutes.
Layering: Bechamel, pasta, meat until all ingredients used. Top with cheese.
Cook at 180C for 30 mins, or until cheese is browned.
Nonna would be proud!
300 - 400g Minced Meat (Beef/Veal, Lamb, Pork, Chicken, Turkey)
1 450g Jar Bechamel Sauce (or home-made)
1 large Carrot (finely diced)
1 large Onion (finely diced)
2 stalks of Celery with leaves (finely diced)
3 large Spinach leaves (with stalks, finely diced)
1 can (400g) Diced Tomatoes
1 small can (140g) Tomato Paste
300ml Beef stock
½ cup White Wine
2 cloves Garlic (crushed/minced)
1 TBS Olive oil
1 TBS Butter
Salt and Pepper
2 Bay leaves
Cheese for topping (cheddar and Parmesan)
300g Semolina (plus plain flour for dusting/kneading)
Pinch of Salt