Classic Lasagne Al Forno

When it felt like winter was starting to set in, Lasagne was just what I felt like.  I prefer to make it with venison meat, as it is a lot leaner than even extra lean beef mince and doesn't make the lasagne sloppy.  Unfortunately hunting season hasn't quite started so I didn't have any venison for this lasagne and used lean beef mince instead.  This recipe served 5 very hungry people.

Classic Lasagne Al Forno

Ingredients:


2 tbsp olive oil
2 large onions, peeled
4 cloves garlic, peeled
1kg minced lean beef
2 tbsp tomato pureé
Handful of fresh Thyme
2 tbsp Worcestershire sauce
50ml red wine
2 x 400g tin chopped tomatoes
50ml milk
Salt and freshly ground black pepper

For the sauce:

75g butter
75g flour
900ml milk
Pinch of ground nutmeg
180g cheddar cheese, grated
60g parmesan cheese, grated

6 - 8 sheets of 'non-cook' lasagne sheets

Method:

1.  Preheat the oven to 220°C/fan 200°C. Heat the olive oil in a hot pan. Grate the onion and crush the garlic before frying together. Season with the thyme, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.

2.  To make the cheese sauce:  Melt the butter in a saucepan. Add the flour (sift it in gradually) and stir with a wooden spoon to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

3.  Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). I blanch the pasta sheets individually after breaking them to size before putting them into place.  Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and pour over the remaining cheese sauce.

4.  Finish with the grated Parmesan and add some salt and pepper before placing in the oven to bake for 20-25 minutes, or until golden brown.  (I also kept some parmesan to add once served)