![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuCUmZnxTC6JClk_Q9yeDxVGbl4cBN_hfcjgdTfM_8v7qm43gJzGUopx0VAa0P-fEi6uYj-j2sf5rh60ynik22ZrzKgD7U0ePgT6NkpFft9f-DmCPcLLBDHg_XZMRc1LPfbF5hIfJ61ZS/s400/IMG_0201.jpg)
I made my first ever Lasagne only a few months ago, and it was a great success with those who tasted it, although improvements could be made. For one, I think there was too much pasta in the last one. I had some dried Lasagne in the cupboard this time, so decided to give that a try, even though the Lasagne recipe in The Silver Spoon
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleTVEcP5njHGl9m1lnoSXPSCumBTiidwRc5ggrdutVk3I14APjsppiqQlAjm79LqGle8fSBKl-gYAmemvMkTDZHqpw5AdgB3RryDXmdS5ofJcbjJvzKci90fcbvj5PWkG_jAe1a9jC-_k/s400/IMG_0196.jpg)
The Ragu was my pretty much standard recipe, i.e. St Paddy's Bolognese but without the Guinness, although the Silver Spoon suggests uses Passata rather than Chopped Tomatoes. I did this last time, but I forgot to get some in this time, so the Chopped Tomatoes had to do. The length of time I cook the Ragu, I doubt it makes much of a difference.
Recipe for the Ragu Alla Bolognese
- 400g Lean Minced Beef
- 200g Pancetta, cubed (Smoked bacon, normal or streaky, can also be used as long as it's cut into small pieces)
- 1-2 tablespoons Olive Oil
- 1 ½ large onions, chopped
- 3 ribs of celery finely diced
- 3 carrots finely diced
- 2 cloves of garlic, crushed
- 1 glass of Red Wine
- 1 tablespoon Worcestershire sauce
- 1 x 400g can of Chopped Tomatoes
- 1 tablespoon Concentrated Tomato Puree
- 1 teaspoon Fish Sauce
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- ½ teaspoon Hot Chili Powder
- 2 Bay Leaves
- Freshly ground Black Pepper (to taste)
Recipe for the Bechamel Sauce
- 3 Tablespoons Butter
- 3 Tablespoons Plain Flour
- 1.5 Pints of Milk
- Half an Onion
- 6 Black Peppercorns
- Pinch of Freshly Grated Nutmeg
- Salt and Pepper to Taste
First simmer the milk for about 20 minutes with the Onion, Peppercorns and Nutmeg, then strain it through a sieve to remove the bits. Next melt the butter in a pan, add the floor and cook briefly before gradually adding the milk, stirring all the time. Using a whisk later on helps keep the lumps out, but you shouldn't stop stirring until the floor is properly cooked. Add a little Salt and Pepper to taste.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHq1WNxLI1AgEzFBbniSedSsPL28g-U22fku4xmOACt-UyKx5Xpvay9nmcYxuOUZ4objTPcJf4tIET0_Sp70J1K-4LzKnCh9i7fwSewbiPPCfpYb-iPuaB8zZXGLgfhrv7WGQCHCASFv7D/s400/IMG_0113.jpg)
Now, in a greased roasting dish, arrange a layer of Pasta on the bottom of the dish, then spread over a layer of Ragu, more Pasta, layer of Bechamel Sauce with a little Fresh Mozzarella if you wish, then Pasta, Ragu, etc. Keep layering until all the ingredients are used, finishing with a layer of Bechamel Sauce on the top. Next add a good covering of Parmesan Cheese and a little Freshly Ground Black Pepper.
The Lasagne should then be cooked in a pre-heated oven at about 200 degree Celsius for about 30-40 minutes. Let it rest for about 10 minutes before cutting and serving.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7sebMFKdmDTyDqo1aRWt4hlF2CCSh_dun9oJlpc2tROB03oNUNtwYCHQokB0ACnGjceodbAKaIVt5mvL5coivb7dv9DPjHrHrSdmUWo4-840k_ZsKT6tefy7HIi-bnmGQQmLq-mlq6-h/s400/IMG_0199.jpg)
2 comments:
I love lasagne and this particular recipe looks very good. The fish sauce is an interesting ingredient that I haven't seen much outside Asian cooking. What size can of tomatoes?
Thanks for the kind words! The can size is 400g (14oz) or equivalent amount of Passata
Post a Comment