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Lasagne Al Forno
Lasagne Al Forno

Before you jump to Lasagne Al Forno recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Explanations Why Eating Apples Is Good.

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We hope you got insight from reading it, now let’s go back to lasagne al forno recipe. To cook lasagne al forno you only need 29 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to prepare Lasagne Al Forno:
  1. Get Ragù Sacue
  2. You need 600 grams mince beef
  3. Provide 3 tbsp olive oil, extra virgin
  4. Provide 500 ml red wine or beef stock
  5. Use 1 large onion, finely chopped
  6. Prepare 1 medium carrot, sliced
  7. Prepare 1/2 tsp ground black pepper
  8. Get 1/2 tsp garlic salt
  9. You need 1 courgette, sliced
  10. Prepare 1 tin chopped tomatoes (400g)
  11. You need 3 garlic cloves, crushed and chopped
  12. Use 1 tsp sugar
  13. Get 2 tbsp tomato purée
  14. Take 1 tsp dried oregano
  15. Use 1 tbsp plain flour
  16. You need (-)
  17. You need White Sauce
  18. Take 50 grams butter
  19. Get 50 grams plain flour
  20. Take 600 ml whole fat milk (hot)
  21. Prepare 1/4 tsp salt
  22. Use 1/4 tsp ground black pepper
  23. Prepare 50 grams grated parmesan cheese
  24. Get 1 tbsp dijon mustard
  25. Provide (-)
  26. You need Finish
  27. Prepare 10 lasagne sheets (approximately)
  28. Provide 2 mozzarella cheese ball
  29. Get 100 grams mature cheddar cheese, grated
Steps to make Lasagne Al Forno:
  1. To make the ragù, heat a frying pan with oil, when hot add the mince and brown all the meat.
  2. Remove from the heat and transfer meat to a different dish.
  3. Add 2 tablespoons of olive oil and heat then add the onion, carrot, courgette and garlic to the hot pan and cook until softened.
  4. Return the meat to the pan, add in flour and stir. Add the stock or wine and bring to the boil.
  5. When boiling, add the sugar, purée, oregano, salt and pepper. Stir well.
  6. Next add the canned tomatoes, add a little bit of water to the can and add to the beef. Bring to the boil again, cover with lid and simmer on low for an hour 1 1/2 - 2 hours or until the beef has become tender. Stir occasionally, add hot water when necessary to stop it from burning.
  7. Now for the white sauce, melt the butter in a saucepan.
  8. Add the flour, cook for 1 minute. Stirring constantly.
  9. Gradually add in the milk, continually whisking until the sauce has thickened.
  10. Add the dijon mustard, parmesan cheese, salt and pepper. Stir and place aside until needed.
  11. For the lasagne, use an ovenproof dish.
  12. Cover the bottom of the dish with the ragù (half of the ragù)
  13. Slice the mozzarella cheese, arrange the slices on tip of the ragu (use one of the balls). Then spoon on top 1/3 of the white sauce.
  14. Cover well with half of the lasagne sheets but do not overlap.
  15. Repeat the process again.
  16. The remaining white sauce, spoon over the lasagne sheets.
  17. Sprinkle the top with the cheddar cheese.
  18. Leave the lasagne for 2-4 hours before cooking, so the pasta can soften.
  19. When ready to cook, preheat the oven to gas mark 6/200c/400f
  20. Transfer dish to the oven and cook for around 40-45 minutes or until the top layer has become golden brown and the pasta has become soft.
  21. Let it rest for 10 minutes before serving.

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