Patricio's Lasagna al Forno

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bellissime Lasagne, one of my favourite dishes, I do not put carrots on one though, simply wrong, this is my own way of cooking it and most people who try my Lasagne think it’s awesome. I hope you do.

Ingredients 

1tbl Olive oil

1 medium onion - finely diced

3 cloves of garlic - Minced

1kg Minced Beef

1kg Minced Pork, (you could add bacon too)

1 tbsn tomato purée

2 tins of chopped tomatoes 

1 tbsn dried Parsley

1 tbsn dried Basil 

1/2 tbsn dried oregano

300 ml 

of red wine or  water

1 stock cube, pot of Beef

1 packet of dried Lasagna Sheets (I prefer egg lasagna)

For the Bechamel sauce

60 Grams Butter

1tbsn Plain Flour

1- 1/2 pints Milk

600 grms Cheddar Cheese, 200grms for topping

1 packet buffalo Mozzarella (if required)

Parmesan Cheese

Sea Salt and black pepper

Preparing Lasagne meat

Begin by placing 1 tbsp of olive oil into a large saucepan and heat on a high setting

Add the onion, cook for 1 minute or until soft then add the minced Garlic, only cook for 15 seconds further

Place the minced beef and minced pork or Bacon into the pan stirring with a wooden utensil.

When browned thoroughly add tomato puree, Parsley, Basil, Oregano, cook for 1 minute then stir in your 2 tins of chopped tomatoes, simmer for 2 minutes and season with Sea salt & black Pepper.

Add the red wine or water then the gravy stock pot, simmer while stirring round for a further 5 - 7 minutes until meat & sauce reduces, if it is too thick just add a touch more water.

place to one side while preparing the Bechamel sauce.

Preparing the Béchamel sauce

Place butter into a saucepan, when melted add the flour and whisk to a roux

add milk into the pan and cook on a medium heat while stirring until it starts to thicken, when thicker take off the heat and stir in the Grated Cheddar cheese leaving 200grms of the cheddar for topping your lasagne. then place to one side.

Making the Lasagne

Now for the easiest and most enjoyable bit of the process, this is enough to make 3 layers in an approximately 20” dish 

Add some of the  meat into the dish, cover with a layer of Dried/Fresh pasta sheets, then pour over some béchamel sauce, repeat the process for the amount of layers that you require. 

If you like you can add some Mushrooms or my Favourite for egg lasagne, hard boiled eggs in slices on the second layer.

on the top of the last layer add the remainder of the Béchamel sauce, then layer over sliced or grated Mozzarella cheese and finish with the remainder of Cheddar.

Cook in the middle of the oven at 180'c for 40 - 50 minutes, half way through cooking add parmesan cheese on the top of your lasagne. when golden serve and Enjoy!

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