Monday, 26 March 2012
How to make :
Ragu sauce:500 gr beef mince meat,2 medium chopped onions,1 chopped clove garlic,50 ml wine,750 ml tomatoes juice,salt,cinnamon,pepper,sugar,olive oil.
200 gr chopped mushrooms,1 ball mozzarella,150 gr grated cheese.
Bechamel sauce: 2 tbs olive oil,3 tbs flour, 500 ml milk.Fry the flour into the oil,then add milk and stir.
Lasagna sheet : 2 eggs,a pinch of salt,400- 500 gr flour.At the center of the flour add the eggs and the salt and mix them until you obtain a smooth and consistent dough.Dived the dough into 3 or 4 ball and roll them on a well floured board.
Preheat the oven to 180 C and grease a 25x28 baking dish .
Ragu sauce: heat a dash of oil in a large frying pan over a high heat.Fry the mince until browned all over.Remove the mince from the pan.Add another dash of oil to the pan over a medium heat.Gently fry the onion and the garlic,add the mince back into the pan together with the tomatoes juice,wine,cinnamon,salt,pepper and sugar and cook for further 30 min.
Line the base of the baking dish with pasta and cover with one-third of the mince mixture.Place teaspoonful amounts of grated cheese and chopped mushrooms across mince,in order to use up one-third of the cheese and mushrooms,then add 1/3 bechamel sauce.Repeat two further times and finally cover the last lasagna sheet with slices of mozzarella and ragu sauce.
Bake into the oven at 180 C for 30 min or until golden-brown and bubbling on top .