Lasagne
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- olive oil
- 1 onion, diced
- 1 medium red chilli, chopped
- 1 clove garlic, crushed
- 1 large carrot, finely diced
- ½ tsp oregano
- 300g lean steak mince
- 1 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 150ml red wine
- 4-6 black olives, chopped
- 10g dried porcini mushrooms, soaked and chopped
- 1 × 400g tin chopped tomatoes
- 100ml crème fraîche
- 2 medium free-range eggs
- 60g Grana Padano cheese, grated
- 25g unsalted butter
- 25g plain flour
- 300ml milk
- 4 sheets fresh egg lasagne verdi
Method
- STEP 1
Heat oven to 220C/fan 200C/gas 7. Heat 2 tbsp olive oil in a large, flat pan. Fry the onion, chilli, garlic, carrot, and oregano gently until soft but not coloured. Add the mince, season and brown for 5 minutes. Add the tomato purée and balsamic vinegar and cook for 3 minutes, then add the red wine and cook for a further 5 minutes. Add the olives, mushrooms and chopped tomatoes. Simmer for 15-20 minutes.
- STEP 2
Meanwhile, mix the crème fraîche with the beaten eggs and 20g of the cheese. Season then set aside.
- STEP 3
To make the topping, melt the butter in a small pan, add the flour and mix to form a thick paste. Gradually add the milk, stirring as you go until you have a smooth sauce. Add 20g of the cheese and set aside.
- STEP 4
Spoon half of the cooked meat mixture into a 20cm × 20cm ovenproof dish.
- STEP 5
Cover with 2 sheets of lasagne and pour over the egg and crème fraîche mix. Next add the remaining meat mix, followed by the last 2 sheets of lasagne. Then finish off with the topping, sprinkle with the remaining cheese, and season.
- STEP 6
Cover with foil, and cook in the centre of the oven for 15 minutes. Remove foil and cook for a further 10 minutes. The top should be browned. If not, finish off under the grill. Serve with your choice of green leaves and dressing.