Lasagne
Published: December 19, 2014 at 2:31 PM
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serves 4
Easy
Total time: 1 hr and 30 mins
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The classic beef sauce in this lasagne is enriched with porcini mushrooms and olives to make a flavourful dish that's ideal for entertaining.
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Ingredients
Nutrition
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olive oil
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1 onion
diced
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1 medium red chilli
chopped
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1 clove garlic
crushed
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1 large carrot
finely diced
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½ tsp oregano
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300g lean steak mince
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1 tbsp tomato purée
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1 tbsp balsamic vinegar
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150ml red wine
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4-6 black olives
chopped
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10g dried porcini mushrooms
soaked and chopped
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1 × 400g tin chopped tomatoes
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100ml crème fraîche
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2 medium free-range eggs
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60g Grana Padano cheese
grated
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25g unsalted butter
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25g plain flour
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300ml milk
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4 sheets fresh egg lasagne verdi
Nutrition: per serving
- kcal618
- fat38.5g
- saturates0g
- carbs33g
- sugars0g
- fibre3.8g
- protein34.1g
- salt0.92g
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Method
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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.
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step 2
Meanwhile, mix the crème fraîche with the beaten eggs and 20g of the cheese. Season then set aside.
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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.
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step 4
Spoon half of the cooked meat mixture into a 20cm × 20cm ovenproof dish.
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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.
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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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