Lasagne Recipe al Forno
Creamy Bolognese

• 1lb. ground beef
• 1 Large onion finely chopped
• 2 cloves of garlic mashed
• 116oz. Can of chopped tomatoes
• 2ozs. strong tomato paste
• 2 beef bouillon cubes
• 1/4 Teaspoon dried chilli powder
• 1 Lemon - juice and grated zest
• 1 Glass of red wine
• 1 Teaspoon each of dried thyme and marjoram
• 1 Tablespoon of olive oil for frying

• 15 Sheets About 8ozs. of lasagne

• 2oz. plain flour
• 2ozs. Butter
• 1pt. Milk
• 1/2 A beef bouillon cube
• 1 Good pinch nutmeg

• Freshly grated Parmesan
• fresh breadcrumbs

Method

1. Right - Let's make the Bolognese sauce First
2. First fry the onion in the olive oil - about five minutes until it softens
3. Now add the meat - mixing and stirring well to make sure that all the lumps are removed - about a further ten minutes
4. When the meat and onion mix is nicely browned turn down the heat and add the garlic - stir for five minutes more
5. Now add all the other ingredients except the lemon juice and
6. let the sauce cook out at a simmer for 45 minutes
7. Remove from the heat and stir in the lemon juice
8. Line an 8" x 12" x 2" deep earthenware with lasagne and spoon in the sauce until evenly covered
9. Repeat until you have THREE layers of pasta and a layer of sauce on top making sure you leave room for the bechamel
10. Now cover tightly with foil and bake in the oven for 30 minutes at 400ºf/200ºc.
11. Meanwhile make the bechamel
12. In a Saucepan Melt the butter add the flour and stir until well bursted
13. Add the stock cube and half the milk bit-by-bit stirring all the while
14. Then whisk on the rest of the milk and the nutmeg - keep whisking until you have a smooth creamy sauce
15. Now - getting close - take the foil off your Lasagne and spoon on the bechamel - cover with the cheese and crumbs
16. Return to the oven and finish under the grill until Golden Brown

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