Donald Noble’s Site

Ingredients:

• 250g Lasagne
• 60g Grated Parmesan
• Béchamel Sauce
  • 300ml milk
  • 2 bay leaves
  • 3 cloves
  • 1 small onion
  • 60g butter
  • 45g / 5 tablespoons flour
  • 300ml single cream
  • Large pinch of nutmeg
  • Salt and pepper
• Ragù
  • 3 tbsp olive oil
  • 45g butter
  • 2 large onions, chopped
  • 4 celery stalks, sliced thinly
  • 175g bacon, chopped into small strips
  • 2 garlic cloves, chopped
  • 500g minced (ground) lean beef
  • 2 tablespoons tomato pureé
  • 1 tablespoon flour
  • 425g can chopped tomatoes
  • 150ml beef stock
  • 150ml red wine
  • 2 teaspoons dried oregano
  • ½ teaspoon nutmeg
  • Salt and pepper

Method:

Time: 2 ½ hours, Pre-heat oven to: 190°C / 375°F / Gas Mark 5

1. To make the ragù: heat the oil and the butter in a large frying pan (or wok) over a medium heat. Add the onions, celery and bacon pieces and fry them together for 5 minutes, stirring once or twice.
2. Stir in the garlic and mince and cook, stirring, until the meat has lost its redness. Lower the heat and continue cooking for a further 10 minutes, stirring once or twice.
3. Increasing the heat to medium, Stir in the tomato purée and the flour and cook for 1-2 minutes. Stir in the chopped tomatoes, beef stock and the wine, and bring to the boil, stirring. Season the sauce and stir in the nutmeg and oregano.
4. Cover the pan and simmer for 45 minutes, stirring occasionally. Remove the lid and cook for a further 10-12 minutes to let the sauce thicken.
5. Meanwhile, to make the béchamel sauce: Pour the milk into a small pan, and add the bay leaves. Press the cloves into the onion, add to the pan and bring the milk to the boil. Remove from the heat and set aside to cool.
6. Strain the milk into a jug and rinse the pan. Melt the butter in the pan and stir in the flour. Stir for 1 minute, and then gradually pour on the milk, stirring constantly. Cook the sauce for 3 minutes, then pour on the cream and bring to the boil. Remove from the heat, and season to taste with nutmeg, salt and pepper.
7. Have ready a large pan of boiling, salted water and add the olive oil. Drop the pasta sheets into the water for a few minutes. Remove the pasta and lay on damp tea towels.
8. Grease a rectangular ovenproof dish, about 25 × 28cm long. To assemble the dish, spoon a little of the meat sauce into the dish and cover with a layer of lasagne, then spoon over a little of the béchamel sauce and sprinkle some of the cheese. Continue making layers in this way, covering the last layer of lasagne with the remaining béchamel sauce.
9. Sprinkle on the remaining cheese and bake in the preheated oven, for 40 minutes, until the sauce is golden brown and bubbling. Serve with a green salad, tomato salad, or a bowl of black olives.