White lasagne
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 15g dried porcini
- olive oil
- 1 onionfinely chopped
- 3 cloves garliccrushed
- 150g pancetta cubes
- 500g veal mince
- 1 tbsp plain flour
- 300ml white wine
- 200ml chicken stock
- 2 tsp of leaves thyme
- 8-10 sheets fresh lasagne
- 50g butter
- 50g plain flour
- 750ml milk
- a good grating nutmeg
- 100g parmesangrated
Nutrition: per serving
- kcal598
- fat31.1g
- saturates16.2g
- carbs32.3g
- fibre2.2g
- protein38.4g
- salt1.6g
Method
step 1
Put the porcini in a small bowl and pour over just enough boiling water to cover.
step 2
Heat a little olive oil in a large pan and cook the onion and garlic until soft.Add the pancetta and cook for a few minutes until the fat renders down. Add the veal and cook, breaking it up with a spoon until it starts to brown. Stir in the flour.
step 3
Chop the porcini and add to the pan along with the soaking liquid (watch out for any gritty bits left in the bottom of the bowl). Add the wine, stock and thyme and season. Leave to simmer for 30 minutes until the sauce has reduced and sticks to the mince.
step 4
To make the béchamel, melt the butter in a pan then add the flour. Cook for a few minutes, stirring, then gradually pour in the milk until you have a smooth sauce. Cook for 2-3 minutes to get rid of the floury taste. Stir in the nutmeg and most of the parmesan and season.
step 5
Heat the oven to 190C/fan 170C/gas 5. Layer the mince, lasagne sheets and béchamel in a baking dish, finishing with a layer of lasagne and béchamel. Sprinkle over the rest of the parmesan. Bake for 40 minutes, until golden.
