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Cuisine Category
Food Category
Special Consideration
- Cuisine: Italian
- Serves 4 as an entree
Ingredients
Fresh lasagne sheets1l béchamel sauce
250g freshly grated Parmigiano-Reggiano
Sugo Bolognese
50mL olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
800g minced beef
100g minced pork
100g minced chicken
1 sprig rosemary, leaves picked and chopped
1 tbsp freshly chopped sage
1 red chilli, sliced
Handful flat leaf parsley, chopped
Handful basil leaves crushed to a paste with olive oil
4 cloves, crushed
A grating of nutmeg
2 fresh bay leaves
200g tomato paste
200mL red wine
2l chicken or veal stock, or water
Sea salt and freshly ground black pepper
Besciamella
Béchamel sauce
1l milk
½ small onion
1 bay leaf
1 clove
A grating of nutmeg
80g butter
80g flour
Sea salt and white pepper
Preparation
To make the sugo bolognese, heat the olive oil in a large pot and sauté the onion, garlic, cloves and nutmeg over medium heat for 4-5 minutes until soft and caramelised. Add all the meat and sauté, stirring continuously, for 5 minutes. Add basil paste and herbs and continue to stir until meat is well browned and broken up very finely – about another 5 minutes.Add the tomato paste and cook for 1-2 minutes, stirring constantly to prevent sticking.
Pour in the wine and boil to reduce by half.
Add the water and season with salt and pepper and mix well.
Bring to the boil then reduce the heat and simmer gently for 1 hour, adding more water if required, stirring occasionally.
To make the besciamella, put the milk, onion, bay leaf, clove and nutmeg in a saucepan. Warm over a moderate heat until simmering. Remove from the heat and rest for 15 minutes to allow the flavours to infuse. Melt the butter in a heavy saucepan, then add the flour and stir with a wooden spoon until the mixture forms a smooth paste (a roux). Cook, stirring continuously, for 2-4 minutes, taking care not to colour the roux. Leave to cool.
Strain the milk (discard the other ingredients) and whisk into the roux. Bring to a boil and whisk vigorously to avoid lumps. Simmer over low heat gently for 10 minutes. Season to taste.
When the sugo bolognese is ready, cook the lasagne sheets in boiling salted water until al dente. Drain and put into a bowl of cool water with a few drops of olive oil to prevent the sheets from sticking together. Preheat the oven to 180ºC.
Ladle a small amount of the sugo into an ovenproof tray. Cover with a layer of pasta. Ladle some more sugo over the pasta and drizzle over some béchamel sauce, then sprinkle with cheese. Continue to layer in this way until you reach the top of the tray, using cheese every second layer. Finish with a layer of Parmigiano-Reggiano. Bake for 20 to 30 minutes.
Serve with a little extra sugo, if necessary, and more grated Parmigiano-Reggiano, if desired.
If you enjoyed this Lasagne recipe then browse more Italian recipes, pasta recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2156 Italian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
| 9. | Vibe Cafe Restaurant | St Kilda | |
| 10. | Morning Star Estate | Mt Eliza |
Comments (2)
10 Sep 2011 07:31 AEST
steve
great recipe. agree with the lack of tomato flavour, so I added 50% more tomato paste. I also added finely diced mushroom to give a more complex flavour.
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