 Made
with traditional bolognese, this lasagne is as authentic as
it gets.
Preparation Time 45 - 70 minutes
Cooking Time 85 minutes
Ingredients (serves 10)
2 tbs olive oil
2 carrots, peeled, finely chopped
1 onion, finely chopped
1 large celery stick, finely chopped
2 garlic cloves, thinly sliced
450g veal mince
450g pork mince
125ml (1/2 cup) white wine
1 tbs tomato paste
1 x 700g btl passata (tomato pasta sauce)
1 x 400g can diced tomatoes
1 chicken stock cube
1 sprig fresh continental parsley
1 dried or fresh bay leaf
1/2 tsp sugar
100g (1 cup) coarsely grated mozzarella
70g (1 cup) coarsely grated parmesan
1 x 250g pkt Barilla La Collezione dried lasagne sheets
1 egg, lightly whisked
Besciamella (bechamel sauce)
1L (4 cups) milk
1/2 brown onion
2 sprigs fresh continental parsley
2 dried or fresh bay leaves
6 whole black peppercorns
50g butter
50g (1/3 cup) plain flour
40g (1/2 cup) coarsely grated parmesan
Pinch of freshly grated nutmeg
White pepper
Method
Heat the oil in a large saucepan over medium heat. Add the
carrot, onion, celery and garlic and cook, stirring
occasionally, for 5 minutes or until soft.
Increase heat to high. Add the combined mince and cook,
stirring with a wooden spoon to break up any lumps, for 5
minutes or until mince changes colour.
Add the wine and cook, stirring, for 3 minutes. Stir in the
tomato paste. Add the passata, tomato, stock cube, parsley,
bay leaf and sugar. Season with salt and pepper. Bring to a
simmer and cook for 40 minutes or until the sauce thickens.
Meanwhile, to make the besciamella, place the milk, onion,
parsley, bay leaves and peppercorns in a large saucepan over
medium heat. Bring just to a simmer. Set aside for 10
minutes to infuse. Strain the milk mixture through a fine
sieve into a large heatproof jug. Discard the onion,
parsley, bay leaves and peppercorns.
Melt the butter in a large saucepan over medium-high heat
until foaming. Add the flour and cook, stirring, for 1-2
minutes or until mixture bubbles and begins to come away
from the side of pan. Remove from heat. Gradually pour in
half the milk, whisking constantly until smooth. Gradually
add the remaining milk, whisking until smooth. Place over
medium-high heat and bring to the boil, stirring constantly
with a wooden spoon, for 5 minutes or until sauce thickens
and coats the back of the spoon. Stir in the parmesan. Taste
and season with nutmeg, salt and white pepper.
Preheat oven to 200°C. Combine the mozzarella and parmesan
in a small bowl. Spread 3/4 cup of mince mixture over the
base of a 2.5L (10-cup) capacity ovenproof dish. Top with
one-fifth of the lasagne sheets, 3/4 cup of mince mixture
and 1/2 cup of besciamella. Sprinkle with 1/4 cup of
mozzarella mixture and 1 tablespoon of egg. Top with
one-quarter of the remaining lasagne sheets and press down
gently. Continue layering with remaining mince mixture,
besciamella, mozzarella mixture, egg and lasagne sheets,
finishing with mozzarella mixture.
Bake in oven for 30 minutes or until golden. Set aside for
15 minutes to stand. Cut into portions and serve.
Source: Australian Good Taste - June 2007 , Page 116
Recipe by Gemma Purcell
More recipes at:
www.taste.com.au
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