Lasagne al forno
2 hrs 15 min + 6 hrs chillServes 8-10
A layered baked pasta with beef ragù and béchamel sauce, chilled before baking until golden and bubbling.
| prepPreheat oven to 160°C / 320°F (fan 140°C / 280°F). | ||||||||
| 2 tbsp olive oil | Brown beef, remove to plate | Return beef, stir in flour | Add stock, bring to boil | Add jelly, tomato purée & thyme | Stir in tinned tomatoes, simmer 160°C / 320°F, 1–1½ hrs | Layer ragù, béchamel, pasta & cheddar | Cover, chill 6 hrs | Bake 200°C / 400°F (fan 180°C / 360°F), 45 min until golden |
| 900 g beef mince | ||||||||
| 2 onions, roughly chopped | Cook onion, celery & garlic until soft | |||||||
| 4 sticks celery, finely chopped (optional) | ||||||||
| 2 garlic cloves, crushed | ||||||||
| 2 level tbsp plain flour | ||||||||
| 150 ml / ¼ pint beef stock | ||||||||
| 1 tbsp redcurrant jelly or 1 tsp caster sugar (optional) | ||||||||
| 3 tbsp tomato purée | ||||||||
| 1 tbsp chopped thyme | ||||||||
| 2 × 400 g tins chopped tomatoes | ||||||||
| 50 g butter | Melt butter, cook flour 1 min | Whisk in hot milk until thickened | Stir in mustard & Parmesan, season | |||||
| 50 g plain flour | ||||||||
| 750 ml / 1¼ pints hot milk | ||||||||
| 2 tsp Dijon mustard | ||||||||
| 50 g Parmesan, finely grated | ||||||||
| salt and freshly ground black pepper | ||||||||
| 12 lasagne sheets | ||||||||
| 75 g mature cheddar, grated | ||||||||
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