Baked Lasagne
For a classic Lasagne we need the following ingredients, there is a fair amount of work but the results are fantastic.Firstly prepare the Ragu (meat) sauce
1 x medium onion chopped finely
3 x tablespoons olive oil
40g butter
2 x sticks celery chopped finely
2 x carrots chopped finely
350g lean minced beef
Salt & pepper
250ml white wine
250ml milk
Grated nutmeg
440g tinned chopped tomatoes
- Sauté the onion with the olive oil and butter until soft, add the celery and carrot and soften them.
- Add the minced beef and brown.
- Add the wine and totally evaporate.
- Add the milk and nutmeg gratings and evaporate but do not burn.
- Add the Tomatoes turn the heat down and cook for 3-4 hours.
- Check seasoning adding salt and pepper.
Secondly prepare the Béchamel sauce
450ml milk
60g butter
50g gluten free flour
Salt & pepper
- Heat the milk close to boiling point.
- Melt the butter in a separate sauce pan add the flour stirring for 2 minutes.
- Turn off the heat and add the hot milk slowly stirring continuously.
- Turn the heat back on, add salt and pepper and cook on a low heat for 10 minutes.
Putting the Lasagne together
Rizopia Lasagne
65g Parmesan
25g butter
- Preheat the oven to 230C / 450 F.
- Smear the bottom of an oblong oven dish with the Ragu sauce.
- Place a layer of raw Lasagne, cover with Ragu sauce then a layer of Béchamel sauce and a sprinkling of cheese.
- Repeat for 4 or 5 layers.
- Coat the top layer with just Béchamel sauce and some cheese.
- Cover the Lasagne with foil and cook for 20 minutes.
- Remove the foil and continue to cook 25 or so minutes check with a sharp knife to make sure the lasagne is cooked through.
- Allow the Lasagne to stand for 10 minutes before serving.
|
