Traditional Italian Lasagna

"Best lasagna I have ever tasted, given to me by a builder I was working with in Italy."
 
Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Heat oil in a large pan; add the finely chopped onion, carrot, mushrooms, bacon, crushed garlic and celery (saving a couple of slices of onion, carrot and celery for bechamel sauce). Fry while stirring for 1-2 minutes; add the beef and cook over high heat for further 2 minutes.
  • Stir in tomatoes and juices, tomato puree, wine, beef stock, 1 bay leaf, and seasoning. Bring to boil; reduce the heat to a simmer cover and cook for 35 minutes.
  • meanwhile put the milk into a pan,add the saved slices of onion,carrot,celery,6 peppercorns and other bayleaf,bring slowly to the boil,then remove from the heat cover and leave to infuse for 15 minutes.
  • Make the bechamel sauce.
  • Strain infused milk into a jug. Melt butter in a saucepan; add the flour and cook over a low heat stirring with a wooden spoon for 2 minutes. Remove from heat and gradually blend in the milk to prevent lumps. Bring to boil slowly stirring all the time until it thickens; season.
  • Brush baking dish with butter. Spoon 1/3 of meat sauce into dish, cover with 4 or so sheets of lasagne, then 1 third of bechamel sauce. Repeat twice more. Sprinkle top with parmesan.
  • Bake in a preheated oven 180c for 45 minutes.
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RECIPE MADE WITH LOVE BY

@davethespread
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@davethespread
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"i have always been interested in cooking from an early age especially food of the med. i worked in Italy renovating a farmhouse for a client and pulled out a couple of woodfired ovens, sadly they were not wanted.when i got home i built one in my garden,all friends and family love the food from it."
 

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  1. davethespread
    Best lasagna I have ever tasted, given to me by a builder I was working with in Italy.
     
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