Name: Classic lasagne
Cook time: 170 min
Total time: 170 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 1 carrot (120g), chopped finely; 1 stalk celery (150g), trimmed, chopped finely; 2 clove garlic, crushed; 500 gram (1 pound) minced (ground) beef; 1/3 cup (80ml) dry red wine; 850 gram (1¾ pounds) canned crushed tomatoes; 2 tablespoon tomato paste; 1/2 cup (125ml) water; 4 slice prosciutto (60g), chopped finely; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1 tablespoon coarsely chopped fresh oregano; 1/2 cup (40g) grated parmesan cheese; Bechamel sauce; 60 gram (2 ounces) butter; 1/3 cup (50g) plain (all-purpose) flour; 1 litre (4 cups) milk; 3/4 cup (60g) grated parmesan cheese; pinch ground nutmeg

Ingredients

1 tablespoon olive oil

1 brown onion (150g), chopped finely

1 carrot (120g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

2 clove garlic, crushed

500 gram (1 pound) minced (ground) beef

1/3 cup (80ml) dry red wine

850 gram (1¾ pounds) canned crushed tomatoes

2 tablespoon tomato paste

1/2 cup (125ml) water

4 slice prosciutto (60g), chopped finely

2 tablespoon coarsely chopped fresh flat-leaf parsley

1 tablespoon coarsely chopped fresh oregano

1/2 cup (40g) grated parmesan cheese

Bechamel sauce

60 gram (2 ounces) butter

1/3 cup (50g) plain (all-purpose) flour

1 litre (4 cups) milk

3/4 cup (60g) grated parmesan cheese

pinch ground nutmeg

Method

1.Heat oil in large frying pan; cook onion, carrot, celery and garlic, stirring, until onion is soft. Add beef; cook, stirring, until browned. Add wine; bring to the boil. Stir in undrained tomatoes, paste and the water. Reduce heat; simmer, uncovered, about 1 hour or until mixture is thick. Stir in prosciutto and herbs; cool slightly.

2.Meanwhile, for béchamel sauce, melt butter in heated large saucepan, add flour; cook, stirring, until mixture bubbles and thickens. Remove from heat; gradually stir in milk. Cook, stirring, over heat, until mixture boils and thickens. Remove from heat; stir in cheese and nutmeg. Cool 10 minutes.

3.Preheat oven to 180°C/350°F. Oil shallow 3-litre (12-cup) ovenproof dish.

4.Trim six lasagne sheets to fit dish; place in dish. Spread with half the meat sauce; drizzle with 1 cup of the cheese sauce. Repeat layering; top with remaining pasta sheets then spread with remaining cheese sauce and sprinkle with cheese.

5.Bake lasagne about 45 minutes or until pasta is tender and cheese is browned lightly.

This recipe can be made up to three days ahead; store, covered, in the refrigerator. It can also be frozen for up to three months.
Note

Woman's Weekly Food

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Ingredients

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