Archive for October 16th, 2009

Lasagne al Forno, which I make with my own version of Ragu Bolognaise, has developed over the years. The combination of minced beef with a small amount of diced bacon in a rich sauce, layered with sheets of Lasagne pasta, is one of my daughter’s favourites and regularly turns up as the main course on her birthday. It is worth making a double quantity of this Lasagne.  A second lasagne can be frozen for later use.  (Do this in a foil lined dish.  The dish can be taken from the freezer when the lasagne is frozen leaving just the foil enclosed Lasagne. The foil should be removed from the frozen lasagne before it is placed back in the original dish for defrosting.  Allow to thaw fully before cooking for 45minutes to 1hr as in the original instructions.)

This method for Lasagne al Forno is my own tried and trusted recipe, not taken from any particular book but adapted down the years as I have discovered new ‘twists’ that work well. I expect it will continue to develop, so this page may occasionally be updated.

100_4176 Lasagne al forno

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Lasagne al Forno
(Serves 6)

1 quantity of Ragu Bolognaise (see basic recipe)

200g dried lasagne sheets: about 8/9 sheets, more if you wish (use home made pasta if available)
30ml/2tbsp cornflour
500ml/1pt milk
5g/1 knob butter
5ml/1tsp grated nutmeg
Salt & pepper
25g/1oz Parmesan cheese (or cheddar if unavailable) – more if you wish
1 or 2 tomatoes to slice for decoration
15ml/1 tbsp chopped fresh parsley (omit if unavailable)

1.  Follow the instructions for the Ragu Bolognaise

2.  Mix the cornflour to a paste in a saucepan with a little milk and then gradually stir in about ¾ of the remaining milk.  Gently heat, stirring continuously until the sauce thickens.  This can also be done in a jug in the microwave oven, stirring well in between short bursts of heat.  Stir in the nutmeg and season to taste with salt & pepper.

3.  Using an oblong dish first put in a layer of meat mixture, followed by a drizzle of white sauce (2 or 3 tablespoons) and cover with 2 or 3 lasagne sheets, depending on the size of the dish.  Continue adding layers finishing with meat.  Rinse the pan the meat sauce has been cooked in with a little water and gently add these juices around the edges of  the dish.  It is important to have plenty of liquid in the dish as this helps the dried lasagne sheets to cook thoroughly and will evaporate during cooking time so just a thick sauce is left.  Finally finish with a layer of the remaining white sauce, covering as evenly as possible. 

4.  Sprinkle well with parmesan cheese and slices of tomato to decorate.  Bake at 200oC (190oc Fan oven)/400oF/Gas 4 for 45mins to 1hr.  Scatter with chopped parsley to garnish.

5.  Serve with salad or a green vegetable and hot garlic bread.

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