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Lasagne Verde

Meat.Bible's picture
Ingredients
  Spinach lasagna sheets 12 (Lasagna Verdi)
  Salt To Taste
  Freshly ground black pepper To Taste
  Oil 30 Milliliter (2 Tablespoons)
  Onion 1 , peeled, finely chopped
  Celery sticks 2 , scrubbed and finely chopped
  Carrot 1 , peeled, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Minced beef 12 Ounce (350 Gram, Raw)
  Canned peeled tomatoes 8 Ounce (1 Can / 226 Gram)
  Tomato puree 30 Milliliter (2 Tablespoons)
  Red wine 60 Milliliter (4 Tablespoons)
  Oregano 5 Milliliter (1 Teaspoon)
  Bay leaf 1
For bechamel sauce
  Milk 1 Pint (600 Milliliter)
  Onion slices 4 (Raw)
  Butter 1 1⁄2 Ounce (40 Gram)
  Flour 1 1⁄2 Ounce (40 Gram)
  Cheese 2 Ounce, grated (50 Gram)
  Grated parmesan cheese 15 Milliliter (1 Tablespoon)
Directions

Cook the lasagne in boiling salted water with 1 x 15 ml spoon (1 tablespoon) oil added, following the directions on the packet.
Drain on absorbent kitchen paper.
Fry the onion, celery, carrot and garlic in the remaining oil for 5 minutes.
Stir in the mince and cook for a further 5 minutes, stirring frequently.
Add the tomatoes, tomato puree, wine, seasonings, oregano and bay leaf, cover and simmer for about 40 minutes, stirring occasionally and adding a little more liquid if necessary.
Meanwhile, to make the Bechamel sauce, place the milk in a pan with the onion and bay leaf, bring slowly to the boil and leave to cool.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Strain the infused milk and gradually add to the roux, stirring continuously until boiling.
Simmer for 2 minutes then taste and adjust the seasonings.
Use the lasagne to line a lightly greased ovenproof dish about 5 cm (2 in) deep.
Spread with a layer of meat sauce and then a layer of Bechamel sauce.
Continue to layer the lasagne and sauces until used up, finishing with a layer of Bechamel sauce.
Sprinkle with a mixture of Cheddar and Parmesan cheese and cook in a moderately hot oven for about 25 minutes until golden brown and bubbling.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried

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