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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.

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