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1
For this recipe you’ll need 15 to 20 lasagne sheets.
2
Mix together all the pasta ingredients, by hand or in a food processor.
3
Knead the pasta dough by hand, for at least 15 minutes.
4
Fry off the onions in the olive oil, until soft and transparent.
5
Add the garlic, herbs, and seasoning, stir well.
6
Pour in the 2 cans of chopped tomatoes, add the tomato puree or paste, and mix in.
7
(Optional step) use a hand blender to smooth out the sauce.
8
Add the now cooked meat balls, and deglazed liquid.
9
Simmer on a low heat for 10 minutes.
10
Place all of the meat ingredients into large bowl, and thoroughly mix together.
11
Form the meat into 4 patties (burger shapes).
12
On a medium heat, shallow fry the meat balls, in the olive oil, for 5 minutes on either side.
13
Cut them in half and add them to the pasta sauce.
14
Deglaze the frying pan with the red wine, or stock, and add that to the pasta sauce too.
15
In a large saucepan, melt the butter on a medium heat.
16
Add the flour to the pan, and mix for 3 to 4 minutes, (this is a basic roux).
17
Still on a medium heat, and using a whisk, slowly pour in the milk.
18
Season the sauce with the salt and pepper, and add the ground nutmeg.
19
As the sauce begins to heat up, it will get thicker, once it has thickened, turn down the heat to low, you now have a basic Bechamel or White sauce.
20
Add the grated cheese, slowly, but constantly stirring until the cheese has melted into the sauce, you now have a Mornay/cheese sauce.
21
Turn off the heat, cover the pan, and set it aside.
22
Whether you are using homemade (see video) or store-bought lasagne pasta sheets, you will need 15 to 20 sheets.
23
Take the meatballs out of the sauce and onto a separate tray, chop/ break and mash them up into small pieces.
24
Have all your separate ingredients, and a suitable ceramic lasagne dish ready.
25
Before assembling the lasagne, preheat your oven to 170°C / 340°F / Gas mark 3.
26
To begin building up the layers, start by laying down a coat of tomato sauce, on the bottom of your lasagne dish.
27
Build up your layers as follows.
28
Keep building up the layers in that order until you are approximately 1cm / ½in from the top of the dish.
29
For the top layer, add a layer of tomato sauce, and a little more cheese sauce.
30
Finish off with a good coating of grated Parmesan.
31
Cover the top of the dish with aluminium foil, (this will prevent the top of the lasagne from drying out, and burning).
32
Get it into the preheated oven and set your timer for 50 minutes.
33
Lasagne does expand while cooking, so always a good idea to place a baking tray under the dish in the oven, to catch any dripping.
34
When there is 15 minutes left on your timer, carefully remove the foil, and increase the temperature of the oven to 190°C / 375°F / Gas mark 5.
35
Once your time is up, remove from the oven, and place the dish on a wire rack, allow to settle for 10 minutes.
36
Your lasagne is now ready to serve.
37
Serve with chips/fries, and a mixed salad.
38
Enjoy.
Method
Ingredients
- Pasta:
- 300g / 11oz 00 Pasta flour
- 100g / 3½oz Semolina flour (fine)
- 246g / 8.7oz Beaten egg
- 4g / ½tsp Salt
- Pasta Sauce:
- 1 medium onion (chopped)
- 2 Large cans tomatoes
- 1tsp Dried Oregano
- 1tsp Dried Basil
- 2tsp Garlic (chopped)
- ¼tsp (each) Salt & Pepper
- 1tbls Tomato Puree
- ¼tsp each Salt n Pepper
- 2Tbls Olive oil
- Meat balls:
- 750g / 26½oz Minced / Ground beef
- ½tsp Dried Oregano
- ½tsp Dried Basil
- 1tsp Garlic (chopped)
- 1 Small Onion (diced fine)
- 1 large egg (beaten)
- 250mls of Red wine or beef stock
- Cheese sauce:
- 1ltr / 1.8pts Milk
- 90g / 3.2oz Butter
- 80g / 3oz Plain or AP flour
- Salt & Pepper to taste
- 1g / ½tsp Nutmeg
- 230g / 8oz Mature/sharp
- Cheddar cheese (grated)
Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
Bakers scraper
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