Lasagne verde is a slightly more traditional Italian pasta - it's sheets of green lasagne topped with a yummy bolognese sauce and a rich, creamy white sauce. Perfect for big family get-togethers.
- 16 sheets green lasagne
- 500g minced beef
- 2 onions
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- 2 tbsp. tomato puree
- 1 beef stock cube
- 1 x 400g tin chopped tomatoes
- Dash of red wine
- Bay leaf
- Salt and pepper
- 1 tsp. each marjoram, oregano and parsley
- 4 tbsp. plain flour
- 6 tbsp. butter
- Warm milk
- Handful freshly grated parmesan cheese
- Handful freshly grated fontina cheese
- Small handful each grated mozzarella and cheddar
Firstly, make the white sauce. Melt the butter in a large frying pan. Once melted, stir in the flour. Stirring constantly, cook for 4-5 minutes until golden over a medium heat. Gradually add the warm milk, using a whisk to start with, constantly whisking. I like to add a little milk at a time to loosen the base mixture, then add the rest of the milk gradually. When you've added enough milk to reach the texture you desire (at least 500ml), let the sauce come to a simmer, then stir in the parmesan and fontina cheeses until melted. Once melted, check the flavour of the sauce, season if needed and take the pan off the heat. Cover with cling.
Next, make the bolognese sauce. Finely dice the onions, carrot and celery stalk. Mince the garlic cloves. Fry the onions, carrot and celery in a little oil until golden brown and sweet and in another pan, fry the mince until golden brown. Drain of excess fat. Add the mince to the veggies, add the tomato puree and garlic cloves and cook for a couple of minutes. Add the wine and let it bubble up, then add the tomatoes and beef stock cube. Season with marjoram, oregano, parsley, bay leaf and salt and pepper. Stir to combine everything. If needed, let the mixture down with a bit of water (half a tinful). Simmer for 1-2 hours until the beef is tender.
Spread 1/4 the bolognese over the bottom of an oven dish. Spread with 1/4 of the white sauce, then layer with 1/3 of the pasta sheets. Continue until you've used all of the pasta sheets. You should be left with some bolognese and white sauce - simply top the lasagne first with bolognese then white sauce. Place into a 200C oven and cook for 20-30 minutes until bubbling and golden on top. Sprinkle with the mozzarella and cheddar and put back into the oven until the cheese melts. Leave to cool for 5 minutes before serving.