Lasagne

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large frying pan. Cook the garlic, panchetta and fresh vegetables for 5 minutes, stirring.
  • Increase the heat, add the beef and brown. Add the tomato, wine, stock, oregano and tomato paste.
  • Bring to the boil, stirring, then simmer for 50 minutes. Meanwhile steam the spinach to wilt; squeeze dry.
  • To make the sauce, melt the butter in a heavy-based saucepan and ook the flour to make a smooth paste. Remove from the heat and slowly stir in the milk until smooth.
  • Return to the heat and stir until the sauce boils and thikens. Cook over low heat for a minute, then stir in the ricotta, nutmeg and parmesan and cook until melted. Preheat the oven to 180c.
  • Grease a lasagne dish. Layer one-third of the meat sauce, then pasta sheets, then 185ml of cheese sauce. Top with half the spinach and half the fontina. Continue layering; top with extra parmesan. bake for 45 minutes.
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