Lasagne Al forno

chef.tim.lee's picture

Nov. 18, 2011

Ingredients

Classic ragu bolognese 1 Ounce (Readymade, 1 quantity)
Lasagna verdi 1/2 Pound (225 g, green spinach lasagne)
Parmesan 2 Tablespoon , freshly
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
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 979Calories from Fat 626

 % Daily Value*

Total Fat 71 g109.2%

Saturated Fat 42 g210%

Trans Fat 0 g

Cholesterol

Sodium 1090 mg45.42%

Total Carbohydrates 62 g20.7%

Dietary Fiber 3 g12%

Sugars 20 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet