Update: The Best Lasagne EVER!!
So I have made a slight amendment to my lasagne post and it now tastes utterly divine!
I incorporated a few steps from the lasagne I made during my Italian master class at the Novikov restaurant in Mayfair and I'm really pleased with the end result
Ingredients:
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 large carrot, chopped into 1cm cubes
- 1 celery stalk, finely chopped
- 500g minced beef
- 1 glass dry red wine
- 400g tinned chopped tomatoes
- 1 tablespoon tomato purée
- 1 courgette, chopped into 1cm cubes
- 10 basil leaves
- 9 sheets fresh lasagne
- 4 cloves of garlic
- 1 bag of mini mozzarella balls
- 50g cold salted butter, cut into 1cm cubes
- Salt & pepper
For the bèchamel sauce:
- 100g salted butter
- 100g plain flour
- 1 litre milk
- 100g grated fresh Parmesan
- 1/4 freshly grated nutmeg
Heat the olive oil in a large saucepan over a medium heat and cook the onion, carrot, garlic (with the skin left on) and celery for 5 minutes. Add the minced beef and continue to cook for a further 5 minutes, stirring continuously, until coloured all over. Season with salt and pepper and continue to cook for 5 minutes, stirring occasionally.
Pour in the wine, stir well and continue to cook for about 5 minutes until the wine has evaporated.
Add the chopped tomatoes, the tomato purée, the courgettes and the basil, lower the heat and continue to cook for 1 hour, uncovered, until you get a beautiful rich sauce. Stir occasionally. After about 30 minutes, taste for seasoning. The meat sauce is now ready, pick out the garlic and set aside.
Meanwhile, preheat the oven to 180C/350F/gas mark 4, and make the béchamel sauce. Melt the butter in a large saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the cold milk, reduce the heat and cook for 10 minutes whisking constantly. Once thickened, stir in half of the Parmesan cheese with the nutmeg, season and set aside to cool slightly.
Spread a quarter of the béchamel sauce in the base of a deep 2.2-litre ovenproof dish. Cover with 3 lasagne sheets, cutting them if necessary to fit the dish. Spread with half the meat sauce then scatter some of the mozzarella balls on top, top with a third of the remaining béchamel sauce. Cover with 3 more sheets of lasagne and then with the remaining meat sauce and scatter the remaining mozzarella balls. Spread over half of the remaining béchamel sauce. Add a final layer of lasagne sheets and gently spread the rest of the béchamel on top ensuring that the lasagne sheets are completely covered.
Sprinkle with the remaining Parmesan and scatter over the cubed butter. Grind some black pepper over the whole lasagne.
Cook on the lowest shelf of the oven for 30 minutes then place the dish on the middle shelf, raise the oven temperature to 200C/400F/gas mark 6 and continue to cook for a further 15 minutes until golden brown and crispy all over.
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| Straight out of the oven & ready to serve! |
