Lasagne Al Forno

Lasagne Al Forno (serves 4-6)

Preparation time 35 minutes  Cooking time 30-35 minutes

Meat sauce:-

1tbsp Kalamata olive oil

60g Cornish smoked bacon or Italian pancetta – cubed

1 onion – finely chopped

1 carrot – finely chopped

1 stick celery – finely chopped

2 cloves of garlic – crushed

500g Kestle Farm lean steak mince

150ml red wine

4tbspn tomato puree

400g canned Suma organic chopped tomatoes

1 tsp dried oregano

Freshly ground black pepper

White sauce:-

50g Trewithen Cornish Farm Dairy butter

50g Glebe Farm plain flour

500ml Roskilly’s organic whole milk

Pinch of grated nutmeg

Freshly ground black pepper

6-8 Organico lasagne sheets

4tbspn Grano Padano parmesan cheese – grated


Pre-heat the oven to 200ºC/400ºF/Gas mark 6.

Heat the oil in a heavy-based saucepan and add the bacon/pancetta, frying for a few minutes until beginning to crisp up & release some of the fat.

Add the onion, carrot, celery & garlic & cook for a further 5 minutes, until the onion is soft.  Add the steak mince, mix well & fry until browned, breaking up any lumps with a wooden spoon.

Stir in the remaining meat sauce ingredients, bring to the boil, cover & simmer for 25-30minutes.Melt the butter in a saucepan and add the flour mixing well.  Gradually stir in the milk, bringing the sauce up to simmer, whisking continuously until the sauce thickens.

Add the nutmeg & ground black pepper to taste.Spoon a layer of the meat sauce over the base of a lightly greased ovenproof dish.  Cover with a layer of lasagne followed by one third of the sauce.  Repeat the layers finishing with a layer of white sauce.  Sprinkle with the grated cheese & oven cook for 30-35minutes or until golden brown & bubbling.

Serve with a selection of fresh salad leaves, some lovely crusty bread and maybe a glass of red wine if there’s a drop leftover

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