Lasagne
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- olive oil
- 1 oniondiced
- 1 medium red chillichopped
- 1 clove garliccrushed
- 1 large carrotfinely diced
- ½ tsp oregano
- 300g lean steak mince
- 1 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 150ml red wine
- 4-6 black oliveschopped
- 10g dried porcini mushroomssoaked and chopped
- 1 × 400g tin chopped tomatoes
- 100ml crème fraîche
- 2 medium free-range eggs
- 60g Grana Padano cheesegrated
- 25g unsalted butter
- 25g plain flour
- 300ml milk
- 4 sheets fresh egg lasagne verdi
Nutrition: per serving
- kcal618
- fat38.5g
- saturates0g
- carbs33g
- sugars0g
- fibre3.8g
- protein34.1g
- salt0.92g
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.
