Lasagne

Name: Lasagne
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, crushed; 50 g pancetta, chopped; 1 large onion, chopped; 1 large carrot, grated; 1 celery, chopped; 125 g mushrooms, chopped; 1 kg minced beef; 600 g chopped canned tomatoes; 250 ml red wine; 250 ml beef stock; 1 teaspoon dried oregano; 3 tablespoons tomato paste; 500 g english spinach; 60 g butter; 4 tablespoons plain flour; 500 ml milk; 200 g ricotta cheese; 1 pinch of freshly grated nutmeg; 50 g grated parmesan cheese; 250 g fresh lasagna sheets; 250 g Fontina cheese, sliced; 100 g grated parmesan cheese, extra

Submitted by tomoko matsunaga

"recipe from cookbook "dinner" by Marie Claire"

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Ready In:: 2hrs
Ingredients:: 23
Serves:: 6-8

ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
50 g pancetta, chopped
1 large onion, chopped
1 large carrot, grated
1 celery, chopped
125 g mushrooms, chopped
1 kg minced beef
600 g chopped canned tomatoes
250 ml red wine
250 ml beef stock
1 teaspoon dried oregano
3 tablespoons tomato paste
500 g english spinach
60 g butter
4 tablespoons plain flour
500 ml milk
200 g ricotta cheese
1 pinch of freshly grated nutmeg
50 g grated parmesan cheese
250 g fresh lasagna sheets
250 g Fontina cheese, sliced
100 g grated parmesan cheese, extra

directions

Heat the oil in a large frying pan. Cook the garlic, panchetta and fresh vegetables for 5 minutes, stirring.
Increase the heat, add the beef and brown. Add the tomato, wine, stock, oregano and tomato paste.
Bring to the boil, stirring, then simmer for 50 minutes. Meanwhile steam the spinach to wilt; squeeze dry.
To make the sauce, melt the butter in a heavy-based saucepan and ook the flour to make a smooth paste. Remove from the heat and slowly stir in the milk until smooth.
Return to the heat and stir until the sauce boils and thikens. Cook over low heat for a minute, then stir in the ricotta, nutmeg and parmesan and cook until melted. Preheat the oven to 180c.
Grease a lasagne dish. Layer one-third of the meat sauce, then pasta sheets, then 185ml of cheese sauce. Top with half the spinach and half the fontina. Continue layering; top with extra parmesan. bake for 45 minutes.

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RECIPE SUBMITTED BY

tomoko matsunaga

United States

Hello! I'm Tomoko Matsunaga from Japan. my host mom, Jan("JanRoundOz"she and her husband Russell are great cook, check their recipe!) introduced me this website about 3 years ago, and ever since, whenever I need to serch for the recipe,I use this site! I am currently in Australia and studying cookery. I learnt a lot of cooking tips that I didnt know from school and It's great to learn cooking with people who are also interested in cooking! I love cooking at home and I try to cook different food everyday like my host parents used to do! ;) Eventhough I am Japanese, my favourite cuisine is Italian (yet, I still love Japanese food)and most of the time the food that I make is Italian. but nowdays, Im also into Thai food and I love the flavour of Coriander! I'd love to learn more about cookin and great recipes from all of you who are cooking expert!!!

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