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Lasagna noodles need structure—they have a lot of ingredients layered between them!—so they can't be too mushy. Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time.
Classic Lasagne is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It's enjoyed by millions daily. Classic Lasagne is something which I've loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook classic lasagne using 19 ingredients and 19 steps. Here is how you can achieve that.
Composition needed to serve Classic Lasagne:
- 3 tbsp Olive oil.
- 3 Onions.
- 2 clove Garlic.
- 1 Carrot sliced.
- 2 tbsp Tomato puree.
- 200 ml White wine.
- 3 can Chopped tomatoes.
- 1 bunch Fresh basil.
- 750 ml Milk.
- 85 grams Butter.
- 85 grams Plain flour.
- 20 grams Parmesan.
- 750 grams Beef mince.
- 100 grams Prosciutto.
- 1/2 Tomato sauce
- 200 ml Beef stock.
- 1 tsp Fresh nutmeg.
- 300 grams Lasagna sheets.
- 125 grams Mozzarella.
This is your classic, deli style lasagne with a rich, beef mince filling and a deliciously creamy béchamel. The sauce is really epic and worth the effort. I love a classic homemade lasagna recipe, like this one. This is hands down the best lasagna my lips have ever had the pleasure to come across.
Directions to serve Classic Lasagne:
- Tomato Sauce…………
- Heat 1 tbsp olive oil in a large pan, add 2 chopped onions, 2 garlic chopped and the carrot.
- Cook for 5 min over med high heat until softened, add tomato puree, cook for one minute.
- Add 200ml wine and cook for 5 minutes until reduced. Add 3 tins of tomatoes and a handfull chopped basil.
- Bri g to the boil then simmer for 20 min, leave to cool then whizz in processor.
- White Sauce…………….
- Put milk in a pan and add 1/2 a chopped onion, pinch of nutmeg, bayleaf and 6 peppercorns.
- Bring to the boil and seive.
- Melt butter and stir in the flour, cook for 2 min. Take off the heat and slowly add the milk.
- Add parmesan and bring to the boil, stirring all the time.
- Lasagna…………..
- Heat oil in large pan and brown mince, drain excess water from pan.
- Finely chop 4 slices of prosciutto and add to the mince.
- Pour over 1/2 the red sauce.
- Add stock and nutmeg, add pepper and boil then simmer for 30 min.
- Heat oven to mark 5. Lightly grease a deep 20 x 30 oven dish.
- Spoon in a layer of mince, then lasagne sheets, then white sauce, repeat.
- Make sure top layer of lasagna is covered with white sauce, slice the mozzarella into thin slices and put on top, add the remaining prosciutto.
- Cook for 45 min until top is bubbling and lightly browned.
The sauce is made with San Marzano plum tomatoes. Learn how to make Classic lasagna & see the Smartpoints value of this great recipe. Sink your teeth into this gooey version of meat lasagna. Growing up, lasagne would often take the place of a Sunday roast. My grandmother would prepare the ragù and pasta on the Saturday, and I would go to bed with the smells.
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