Thursday, April 15, 2010

I cooked: Lasagne Verde

It feels good to be back in the kitchen after a prolonged absence!

Anyway to mark my return, I have decided to make lasagne, a classic Italian dish which I love to eat but have never attempted to make before. I am delighted to announce that the dish turned out extremely well and we thoroughly enjoyed eating it.




Lasagne Verde
Preparation time: 30 mins
Cooking time: 1 hour
Serves 4-5 persons

A. For the Ragu Sauce
1 tbsp olive oil
400g beef mince
1 large onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 cloves of garlic, finely chopped
400g can of chopped tomatoes
4 tbsp tomato puree
150ml beef stock
Freshly ground salt and pepper


1. Heat the oil in a large frying pan over a medium heat. Add the onions, celery, garlic and carrot and fry for 5 minutes, stirring constantly.

2. Stir in the beef mince and cook until the mince has browned and is completely sealed.

3. Add the chopped tomatoes, tomato puree and stock and bring to the boil, stirring constantly. Season to taste with salt and pepper.

4. Reduce the heat, then cover and simmer for 30 minutes. While waiting, prepare the Bechamel sauce.

B. For the Bechamel sauce
50g butter
50g plain flour
500ml of milk
Freshly ground pepper

1.To make the sauce, melt the butter in a pan over a low heat. Stir in the flour gradually.
2. Add the milk, simmer and stir until the sauce has the consistency of "pouring custard".
3. Season to taste with pepper.


c. Assembling the dish
1 tbsp butter, for greasing
6-7 sheets of dried lasagne
4 tbsp of grated Parmesan cheese

1. Preheat oven to 200°C.

2. Grease a 24cm rectangular ovenproof dish with butter.

3. Spoon half of the Ragu sauce into the dish, cover with 3 sheets of lasagne, then spoon 1/3 of the Bechamel sauce.

4. Spoon the remaining half of the Ragu sauce, cover with the lasagne sheets and remaining Bechamel sauce.

5. Sprinkle Parmesan cheese generously over the top and bake in the preheated oven for 30-35 mins until the sauce is golden brown and bubbling.
Lasagne uncooked
Lasagne bubbling in the oven
Lasagne ready for consumption


6. Serve with a salad of cherry tomatoes, avocado, red peppers, yellow peppers and cucumber drizzled with olive oil.

Lasagne upclose


Hope you enjoy making and eating it as much as I did!

3 comments:

  1. One of my favourite dishes and always a good one to cook if you are entertaining!

    ReplyDelete
  2. Yummy... I love this type of one dish dinners. Efficient and delicious! Mich@Piece of Cake

    ReplyDelete

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