John Myers
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Pasta: Lasagne Al Forno – My Version
The perfect pasta: lasagne al forno – my version recipe with a picture and simple step-by-step instructions.
The meat filling
- 1 teaspoon Freshly chopped rosemary
- 2 piece Freshly chopped bay leaves
- 1 teaspoon Freshly chopped thyme
- 6 piece Black peppercorns crushed
- 2 tablespoon Extra virgin olive oil
- 1 piece Onion
- 2 piece Garlic cloves
- 1 piece Carrot
- 1 tablespoon Tomato paste concentrated three times
- 50 g Lardo / fat bacon
- 250 g Ground beef
- 2 piece Tomatoes big
- 1 Can Chunky tomatoes
- 100 ml Dry red wine
- 1 teaspoon Salt
- 1 pinch Sugar
- 1 pinch Ground cinnamon
- 1 Knife point Lemon zest
- 150 g Gratin cheese
The bechamel sauce
- 40 g Butter
- 1 tablespoon Wheat flour 550
- 4 tablespoon Mascarpone
- 200 ml Water
- 0,5 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Freshly grated nutmeg
- Roast the chopped herbs – rosemary, bay leaf and thyme – with the pressed peppercorns without fat in a pan until they are fragrant.
- Peel the carrot, onion and garlic and cut into small cubes. Also cut the bacon into small cubes. Pour boiling water over tomatoes, leave to stand for three to five minutes, peel off the skin, remove the stem and cut into pieces.
- Now add the onion and garlic cubes along with 2 tablespoons of oil to the herbs and sweat everything.
- Then add tomato paste and bacon and stir-fry as well. Remove this mixture from the pan and set aside.
- Fry the minced meat crumbly with another tablespoon of oil in the same pan. Add the onion mixture and the tomatoes cut into pieces to the meat and simmer for about three minutes. Then pour in the wine and reduce it.
- Add the chunky tomatoes, stir, cover and simmer over a low heat for about 1 hour.
The sauce
- Sweat the butter with the flour in a saucepan, add the mascarpone and pour the water over it. Season with plenty of nutmeg zest, salt and sugar.
The finish
- Place the lasagne plates in a greased baking dish, cover thinly with meat sauce and spread some of the bechamel sauce over it. Repeat this procedure until the meat sauce is used up. (It should be about 4 layers of pasta). Finish with bechamel sauce.
- Bake the lasagne in a preheated oven at 180 ° C for about an hour. Spread the cheese over the lasagna 15 minutes before the end and let it melt.
- Arrange the lasagna on preheated plates and serve with a green salad.
- * In Italy you can buy these wafer-thin pasta plates in every Alimentari or in a Salumeria. Here I discovered them in an Italian wholesaler. Of course, you can also use our usual lasagne sheets, which you don’t have to pre-cook.
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