Mmmm Lasagne
July 13th 2011 10:35
Guy Grossi's lasagne recipe is definitely worth a try for winter
I used a full-bodied shiraz (which I had to sample in a lovely big wine glass while cooking) in the meat sauce.
The bechamel sauce was smooth unlike my past attempts and I used a yummy, hard cheese for extra bite.
But the biggest test on how good the recipe was.....the kids ate it all up!!
Ingredients
Lasagne sheets
250g freshly grated Parmigiano-Reggiano
Sugo-bolognese
50ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1kg mince (you can mix it up a bit with beef, pork and chicken)
1T freshly chopped sage
1T chopped oregano
1 bay leaf
a grating of nutmeg
sea salt and freshly ground black pepper
200g tomato paste
200ml red wine
1.5 litres beef stock.
Bechamel sauce
1 litre milk
1/2 small onion
1 bay leaf
1 garlic clove
80g butter
80g plain flour
sea salt and white pepper
grating of nutmeg
Method
To make the sugo-bolognese heat the olive oil in a large pot and saute the onion and garlic over medium heat for 4-5 mins until soft and golden.
Add the meat and saute for 10 mins, stirring continously until well-browned.
Stir in the herbs and spices and season with salt and pepper.
Add the tomato paste and cook for 1-2 mins then pour in the wine and boil to reduce by half.
Add the beef stock and mix well. Bring to the boil, then reduce the heat and simmer gently for 2 hours or until the sauce has reduced and thickend to make a meat sauce.
Meanwhile, make the bechamel sauce by putting the milk, onion, bay leaf and clove in a saucepan. Warm over a moderate heat until simmering. Remove from the heat and rest for 15 mins to allow the flavours to infuse.
Melt the butter in a heave based saucepan, then add the flour and sitr with a wooden spoon until the mixture forms a smooth paste (roux).
Cook, stirring continuously, for 2-3 mins, taking care not to colour the roux.
Strain the milk and stir into the roux. Bring to the boil, beating vigorously to avoid lumps.
Season with salt and pepper and nutmeg and simmer very gently for 10 mins.
When ready, cook lasagne sheets in boiling salted water until al dente.
Drain and put into a bowl of cool water wit a few drops of olive oil to prevent the sheets from sticking together.
Preheat oven to 180deg celsius.
Ladle a small amount of both sauces into an ovenproof tray. Cover with a layer of pasta. Ladle some more sugo over the past and drizzle some bechamel sauce over, then sprinkle with cheese.
Continue to layer in this way until you reach the top of the tray finishing with a layer of cheese. Bake for 30 mins.
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