13055

White lasagne

  • serves 6
  • A little effort

White lasagne, like white pizza, doesn’t contain any tomato sauce but is still rich and savoury. This version with porcini and pancetta is a bit posher than the usual. Look for high-welfare or rose veal mince.

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Ingredients

  • dried porcini 15g
  • olive oil
  • onion 1, finely chopped 
  • garlic 3 cloves, crushed
  • pancetta cubes 150g
  • veal mince 500g
  • plain flour 1 tbsp
  • white wine 300ml
  • chicken stock 200ml
  • thyme 2 tsp of leaves
  • fresh lasagne 8-10 sheets
  • butter 50g
  • plain flour 50g
  • milk 750ml
  • nutmeg a good grating
  • parmesan 100g, grated

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.

Nutritional Information

  • Kcals 598
  • Fat 31.1g
  • Saturates 16.2g
  • Carbs 32.3g
  • Fibre 2.2g
  • Protein 38.4g
  • Salt 1.6g
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