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Lasagne is the best known ‘pasta al forno’ dish, pasta that is prepared in the oven with a sauce. According to the Italians, the sheets of pasta should not be swimming in the sauce but should absorb all the moisture from the sauce. This results in a firm pasta that is easy to cut.

Serves around ten people.

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Allergens and dietary requirements

  • Sulphite
  • Egg
  • Cow's milk
  • Lactose
  • Celery
  • Gluten

Ingredients

50
g
butter
60
g
flour
1
l
milk
1
leaf
bay leaf
2
g
nutmeg
5
ml
lemon juice
as needed
salt and pepper
500
g
minced beef
250
g
onion, cut in brunoise
250
g
carrot, cut in brunoise
150
g
celery, cut in brunoise
2
kg
tomato, skinned and deseeded
1600
g
tomato passata
100
g
onion, cut in brunoise
30
ml
olive oil
1
clove
garlic
2
sprigs
thyme
250
ml
red wine
150
g
parmesan cheese
800
g
lasagnasheet, preboiled

Scale recipe

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