Lasagne al forno

    (9)
    40 minutes

    Best EVER lasagna. Not heavy, stodgy, or meat-laden. Its really well balanced and will have people asking for seconds and the recipe.

    JustineinSyd

    New South Wales, Australia
    9 people made this

    Ingredients
    Serves: 6 

    • Meat Sauce
    • 2 tbsp olive oil
    • 1/2 large onion, peeled & grated
    • 1 large carrot, peeled & grated
    • 2 garlic cloves, minced
    • 2 pinches dried oregano
    • 300 gms beef mince
    • 1 tbsp tomato puree
    • 1 tbsp Worcestershire sauce
    • 1 bay leaf
    • 2 tbsp red wine
    • 400 gms tinned chopped tomatoes
    • 50 mls milk
    • sea salt & cracked black pepper
    • Cheese Sauce
    • 50 gms butter
    • 50 gms plain flour
    • 600 mls milk
    • pinch ground nutmeg
    • 120 gms cheddar cheese, grated
    • 40 gms parmesan, grated
    • 6 fresh lasagne sheets (approx)

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 225 degree's celcius
    2. To make the Meat Sauce; heat the oil in a hot pan and fry the onion, carrot and garlic together. Season with the bay leaf, a pinch of oregano, worchestershire sauce and a little salt & pepper. Allow the onion to soften before making a well in the centre of the pan.
    3. Place mince in the middle of the pan and stir to break it up. Add the tomato puree and allow it to cook for 30 seconds. Continue till all the meat has browned.
    4. Add wine and cook off alcohol before adding the tomatoes. Leave to simmer for 2-3 minutes. Finally add the milk, turn off the heat and set aside.
    5. To make the Cheese Sauce; melt the butter in a saucepan. Add flour to make a paste. When bubbling and grainy, add 1/3 milk, whisking to prevent lumps. Add remaining milk 1/3 at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg.
    6. Allow sauce to cook for a minute before adding the cheddar cheese. Stir and remove from the heat.
    7. Spoon 1/2 the meat sauce into a large baking dish and place pasta sheet(s) on top.
    8. Pour 1/2 the cheese sauce and spread out evenly over the pasta sheet(s) before spooning the remaining meat on top. Add the final layer of pasta and pour the remaining cheese sauce on top.
    9. Finish with the grated parmesan and sprinkle with another pinch of dried oregano. Add a light seasoning of salt and pepper. Bake for 20-25 minutes till golden brown.

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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    11

    This the the easiest, quickest and tastiest receipe ever! Ive just added a wee bit more garlic but otherwise everything is prefect! Thank you!!!  -  10 Aug 2011  (Review from Allrecipes UK & Ireland)

    by
    7

    I actually only used the recipe for the cheese (becamel) sauce because I already have another recipefpr lasagne but like to add the white sauce. Was delicious and brillant but I recommend using 560ml milk instead of 600ml, small difference makes bechemel less runny.  -  09 Oct 2011  (Review from Allrecipes UK & Ireland)

    by
    4

    Lasagne is my husband's favorite meal however he thought this version was "distinctly average". My bro- in-law however liked it!  -  16 Mar 2012  (Review from Allrecipes UK & Ireland)

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