Lasagna is a very nice and comforting food during the winter, its hot, filling and oh so good. Its not the most healthy thing out there but its thoroughly enjoyed by almost everyone.
Good quality olive oil
1 garlic clove
1 yellow onion
1 celery stalk
2 tbsp. tomato paste
1 tin of tomatoes
salt and pepper
1 cup of port wine
500 g of minced meat
Start by chopping, celery, carrot, onion and garlic until it’s all very fine.
Heat some olive oil in a saucepan, add the chopped vegetables, let them cook for approximately 5 minutes or until softened.
Add the meat, and let cook together with the vegetables, while occasionally stirring for about 5-10 minutes on a low heat. When the meat has browned add the port wine and let boil, on a low heat until the wine is fully absorbed.
Add the tomato paste and stir. Then add the tomato sauce and let boil for 5 minutes, taste with salt and pepper.
85 g / 3 oz. butter
85 g / 3 oz. plain flour
7, 5 dl / 3 cups milk
Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 minutes. Slowly whisk in 750ml/1¼pt milk, add some grated nutmeg then bring to the boil, stirring. Turn down heat, and then cook until the sauce starts to thicken and coats the back of a wooden spoon.
To build your lasagna:
Lasagna sheets (I use barilla – no precooking)
Preheat your oven to 200°C /390 F
spoon a quarter of the ragù into a large deep ovenproof dish and spread it out evenly. Spoon over a quarter of the white sauce, then snap over some lasagna sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce. Sprinkle over the remaining cheese and bake the lasagna in the oven for 30 minutes or until golden and bubbling