Main Dishes
January 09, 2014
Calories
477
Sodium
1080mg
45% DV
Fat
27g
42% DV
Protein
17g
34% DV
Carbs
38g
12% DV
Fiber
6g
27% DV
Lasagne Bolognese
75
4
For the ragù:
2 medium onions, finely chopped
3 cloves garlic, sliced
300g veal, ground
300g pork, ground
50g pancetta or streaky bacon, chopped
1can (400g) chopped tomatoes
¼ can (100g) concentrated tomato puree
1 tsp fresh basil leaves
1 tsp paprika
30ml olive oil
50ml red wine
Salt and freshly ground black pepper
1 carrot, finely chopped
2 stalks celery, finely chopped
For Béchamel sause:
5 tbsp butter
4 tbsp all-purpose flour
4 cups milk
1 tsp salt
1/2 tsp freshly grated nutmeg
150g Parmesan cheese, freshly grated
250g Lasagna sheets
2 medium onions, finely chopped
3 cloves garlic, sliced
300g veal, ground
300g pork, ground
50g pancetta or streaky bacon, chopped
1can (400g) chopped tomatoes
¼ can (100g) concentrated tomato puree
1 tsp fresh basil leaves
1 tsp paprika
30ml olive oil
50ml red wine
Salt and freshly ground black pepper
1 carrot, finely chopped
2 stalks celery, finely chopped
For Béchamel sause:
5 tbsp butter
4 tbsp all-purpose flour
4 cups milk
1 tsp salt
1/2 tsp freshly grated nutmeg
150g Parmesan cheese, freshly grated
250g Lasagna sheets
For the ragù:
In a very large heavy-bottom pan, heat the olive oil. Add the onions and
garlic, and over medium heat simmer for about 5 minutes, till the
vegetables are soft, but not completely cooked. If you’re going to use
carrots and celery, add them together with the onions. Add the bacon,
veal and pork to the vegetables and brown them over medium to high heat,
stirring to break up the big pieces of meat. When the meat is brown, add
the paprika and the wine and give the mixture a good stir. Add the
chopped tomatoes and the tomato puree. Season with salt and pepper,
and simmer over low heat for 1 hour or more. Before removing from heat,
add the chopped basil and stir well. Taste to check if it needs a little
more seasoning.
Meanwhile you can prepare the béchamel sauce.In a medium saucepan heat the butter over medium-low heat until melted.
Add the flour and stir until smooth. Over medium heat, cook until the
mixture gets a light, golden sandy color, about 5 to 6 minutes.
Heat the milk in a separate pan until it’s just about to boil. Add the
hot milk to the butter mixture 1 cup at a time, whisking continuously
until very smooth. Bring to a boil. Cook for 6-7 minutes, stirring
constantly, and then remove from heat. Season with salt and nutmeg, and
set aside until ready to use.
If you are not going to use the béchamel immediately, transfer it to a
bowl and place plastic wrap directly onto the surface, to prevent
forming a skin on top. Leave a bit of space around the edges for the
steam to escape while it cools.
When the ragù is ready you can assemble the lasagne. Preheat the oven to
190C degrees.
Butter the sides of an ovenproof pan (25 x 35 cm). Spread a ladle of
béchamel on the bottom of the pan, cover it with lasagna sheets, then
distribute evenly some of the ragù, cover with béchamel and sprinkle
some grated Parmesan cheese. Continue in that order, making 4 to 5
layers of pasta, finishing with béchamel and a good handful of the
Parmesan cheese sprinkled over the top. Bake in the oven for 25-30
minutes, until the top is golden brown and bubbling. Remove from the
oven; allow to cool for 10-15 minutes, slice and serve.
Nutritions
Calories
477
Sodium
1080mg
45% DV
Fat
27g
42% DV
Protein
17g
34% DV
Carbs
38g
12% DV
Fiber
6g
27% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
16g
82%
Polysaturated Fat
2g
12%
Monosaturated Fat
9g
59%
Cholesterol
78mg
26%
Sodium
1080mg
45%
Potassium
727mg
20%
Protein
17g
34%
% DAILY VALUE*
Total Carbohydrate
Fiber
6g
27%
Sugar
18g
37%
Vitamin A
2340IU
46%
Vitamin B6
1mg
51%
Vitamin C
13mg
22%
Calcium
399mg
39%
Iron
1mg
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
