Lasagne Al Forno
Over a year ago
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Ingredients
- 680g minced beef
- 340g chicken livers, finely chopped
- 4 rashers unsmoked streaky bacon, finely chopped
- 4tsp dried basil or mixed herbs
- 4 small onions, finely chopped
- 3 garlic cloves, crushed
- 2 tins chopped tomatoes
- 16tbsp red wine
- 2tbsp olive oil
- 8tbsp tomato puree
- 170g butter
- 110g plain flour
- 3 pints milk
- ½ pint single cream
- ½ nutmeg. grated
- 200g lasagne sheets
- grated parmesan
Accompaniment
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Method
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1
1. For the bolognese, heat the oil in a large, heavy-based saucepan and gently soften the onion, bacon and garlic for 5 minutes over a medium heat. Turn the heat up and add the chicken livers and minced beef to the pan, stirring frequently to break the mince up. Once the beef is browned, add tomatoes, tomato puree, wine, herbs and seasoning. Put the lid on and cook for 30-40 mins.
2. For the white sauce, place milk, butter and flour in a saucepan over a gentle heat and whisk until the mixture starts to simmer and thicken. Cook over a low heat for 10 mins before beating in the cream and nutmeg.
3. Preheat oven to 180C/gas 4. Layer up a dish with bolognese, white sauce and lasagne sheets and sprinkle with parmesan cheese. Cook in the oven for an hour, or until lasagne sheets have cooked and lasange has browned on top.
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