Good old lasagne

lasagne

Serves 8

  • For the Bolognese sauce

  • olive oil

  • 4 rashers of smoked streaky bacon, finely sliced

  • 2 red onions, peeled and finely chopped

  • 2 cloves of garlic, peeled and finely sliced

  • 2 carrots, peeled and finely chopped

  • 250 g mushrooms, cleaned and roughly chopped

  • 2 sticks of celery, trimmed and finely chopped

  • ½ a bunch of fresh thyme, leaves picked

  • 250 g quality lean beef mince

  • 250 g quality lean pork mince

  • 2 x 400 g tins of chopped tomatoes

  • 250 ml red wine

  • sea salt

  • freshly ground black pepper

  • a small bunch of fresh basil , leaves picked and stalks finely chopped

  • For the lasagne & white sauce

  • 300 g dried egg lasagne sheets

  • ½ a small red onion, peeled and finely sliced

  • 600 ml semi-skimmed milk

  • a sprig of fresh parsley

  • a pinch of nutmeg

  • 6 black peppercorns

  • 35 g unsalted butter

  • 50 g plain flour

  • 70 g Parmesan cheese, finely grated

Make the Bolognese sauce by adding a good lug of olive oil to a large casserole pan over a medium heat. Add the bacon and fry until golden, then add the onions, garlic, carrots, mushrooms and celery, then add the thyme leaves and cook for around 10 minutes, or until softened and lightly coloured, stirring regularly.



Add the minced meat and tinned tomatoes followed by 1 tin of water, the wine, and a good pinch of salt and pepper and the basil stalks. Bring to the boil, then reduce the heat to low and simmer with a lid on for around 1 hour, stirring every now and again. Remove the lid, turn the heat to high and cook for a further 20 to 30 minutes, or until thickened and reduced. Stir regularly and add a splash of water to loosen, if needed.



Meanwhile, fill a large pan with salted boiling water, add a drizzle of olive oil, then blanch your pasta sheets for 3 to 4 minutes – it's best to cook them in batches. Drain the sheets then carefully pat them dry with kitchen paper and put to one side until needed.



Preheat the oven to 200°C/400°F/gas 6. Add the onion, milk, parsley, nutmeg and peppercorns to a pan over a medium heat and gently bring to the boil, then strain into a jug. Melt the butter in pan over a medium-low heat, then mix in the flour adding and stirring in one splash of milk at a time until you have a smooth white sauce. Bring to the boil, then simmer for a couple of minutes before removing from the heat and stirring through most of the Parmesan. Season to taste.



Remove the Bolognese from the heat, then tear in and stir through the basil leaves. Have a taste of the sauce and season with a little more salt and pepper if needed.



To assemble the lasagne, spoon a third of the Bolognese into the bottom of an ovenproof dish (roughly 25cm x 30cm), then follow with a layer of lasagne sheets and a third of your white sauce. Add another layer of Bolognese and repeat the process twice more, finishing with a layer of white sauce and the remaining Parmesan. Drizzle with olive oil, cover with tin foil, then place in the oven for 20 minutes. Remove the foil and cook for a further 30 minutes on the grill/fan setting (at the same temperature), or until golden brown and bubbling at the edges. Serve with a lovely fresh green salad.

Nutritional Information

Print this recipe
Method

Make the Bolognese sauce by adding a good lug of olive oil to a large casserole pan over a medium heat. Add the bacon and fry until golden, then add the onions, garlic, carrots, mushrooms and celery, then add the thyme leaves and cook for around 10 minutes, or until softened and lightly coloured, stirring regularly.

Add the minced meat and tinned tomatoes followed by 1 tin of water, the wine, and a good pinch of salt and pepper and the basil stalks. Bring to the boil, then reduce the heat to low and simmer with a lid on for around 1 hour, stirring every now and again. Remove the lid, turn the heat to high and cook for a further 20 to 30 minutes, or until thickened and reduced. Stir regularly and add a splash of water to loosen, if needed.

Meanwhile, fill a large pan with salted boiling water, add a drizzle of olive oil, then blanch your pasta sheets for 3 to 4 minutes – it's best to cook them in batches. Drain the sheets then carefully pat them dry with kitchen paper and put to one side until needed.

Preheat the oven to 200°C/400°F/gas 6. Add the onion, milk, parsley, nutmeg and peppercorns to a pan over a medium heat and gently bring to the boil, then strain into a jug. Melt the butter in pan over a medium-low heat, then mix in the flour adding and stirring in one splash of milk at a time until you have a smooth white sauce. Bring to the boil, then simmer for a couple of minutes before removing from the heat and stirring through most of the Parmesan. Season to taste.

Remove the Bolognese from the heat, then tear in and stir through the basil leaves. Have a taste of the sauce and season with a little more salt and pepper if needed.

To assemble the lasagne, spoon a third of the Bolognese into the bottom of an ovenproof dish (roughly 25cm x 30cm), then follow with a layer of lasagne sheets and a third of your white sauce. Add another layer of Bolognese and repeat the process twice more, finishing with a layer of white sauce and the remaining Parmesan. Drizzle with olive oil, cover with tin foil, then place in the oven for 20 minutes. Remove the foil and cook for a further 30 minutes on the grill/fan setting (at the same temperature), or until golden brown and bubbling at the edges. Serve with a lovely fresh green salad.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 430
    22%
  • Carbs 41g
    16%
  • Sugar 12g 13%
  • Fat 16g 23%
  • Saturates 8g 40%
  • Protein 27g 60%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • For the Bolognese sauce

  • olive oil

  • 4 rashers of smoked streaky bacon, finely sliced

  • 2 red onions, peeled and finely chopped

  • 2 cloves of garlic, peeled and finely sliced

  • 2 carrots, peeled and finely chopped

  • 250 g mushrooms, cleaned and roughly chopped

  • 2 sticks of celery, trimmed and finely chopped

  • ½ a bunch of fresh thyme, leaves picked

  • 250 g quality lean beef mince

  • 250 g quality lean pork mince

  • 2 x 400 g tins of chopped tomatoes

  • 250 ml red wine

  • sea salt

  • freshly ground black pepper

  • a small bunch of fresh basil , leaves picked and stalks finely chopped

  • For the lasagne & white sauce

  • 300 g dried egg lasagne sheets

  • ½ a small red onion, peeled and finely sliced

  • 600 ml semi-skimmed milk

  • a sprig of fresh parsley

  • a pinch of nutmeg

  • 6 black peppercorns

  • 35 g unsalted butter

  • 50 g plain flour

  • 70 g Parmesan cheese, finely grated