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Lasagne Al Forno

chef.tim.lee's picture
Ingredients
  Classic ragu bolognese 1 Ounce (Readymade, 1 quantity)
  Lasagna verdi 1⁄2 Pound (225 g, green spinach lasagne)
  Parmesan 2 Tablespoon, freshly-grated (to finish)
  Butter 3 Ounce (75 g)
  Plain flour 2 Ounce (50 g)
  Milk 1 1⁄2 Pint (850 ml)
  Single cream 1⁄4 Pint (150 ml)
  Salt To Taste
  Freshly milled black pepper To Taste
  Nutmeg 1 Teaspoon, freshly grated
Directions

GETTING READY
1 Preheat the oven to 350°F (gas mark 4/180°C)
2 Lightly grease a roasting tin.

MAKING
2 In a thick-based saucepan, put the milk, butter and flour and prepare the cream sauce.
3 Cook over a gentle heat, whisking constantly with a balloon whisk until the sauce comes to simmering point and thickens.
4 Continue to cook the sauce for another 10 minutes, on low heat.
5 For the lasagne, in a large saucepan of boiling water, drop in 8 sheets, one at a time.
6 If using fresh pasta cook for 3 minutes or until they float to the top: if they're dried cook them for about 8 minutes. Do not overcook.
7 Transfer the cooked pasta immediately, to a bowl of cold water.
8 Repeat this process with the remaining sheets.
9 In a bowl, seive the white sauce, beating in the cream.
10 Season with salt and pepper and grate in about a quarter of a whole nutmeg.
11 Over the base of the prepared roasting tin, spread about a quarter of the ragu
12 Spread approximately a quarter of the sauce over this.
13 Arrange a single layer of the drained and dried lasagne over the top.
14 Repeat this process, finishing off with a final layer of cream sauce.
15 Generously sprinkle grated Parmesan cheese to cover the top.
16 Bake for 30-35 minutes.

SERVING
17 Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Preparation Time: 
10 Minutes
Cook Time: 
65 Minutes
Ready In: 
0 Minutes
Servings: 
2

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