Lasagne al forno
This recipe has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking.Ingredients
For the ragu
For the white sauce
For the lasagne
01.
Preheat the oven to160C/325F/Gas 3
02.
Ragu, heat the oil in a large frying pan and cook the mince until browned all over. Remove from the heat and transfer to a plate. In the same pan add the onion, celery and garlic to the pan and cook for 5 minutes or until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the sugar, tomato purée and thyme, then stir well.
03.
Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.
04.
About 10 minutes before the meat is cooked start the white sauce, melt the butter in a saucepan and then add the flour; cook for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard, parmesan cheese and season well with salt and pepper.
05.
For the lasagne, put layers in a lasagne dish. Start with a layer of the meat sauce, the one layer of the lasagne sheets. Spoon a layer of the white sauce on top.. continue until you have a layer of white sauce on top. Sprinkle over the cheddar cheese.
06.
Leave out for six hours before cooking so that the pasta can start to soften. (skip this bit if your in a rush)
07.
Preheat the oven temperature to 200C/400F/Gas 6.
08.
Cook in the middle of the oven for about 45 minutes or until golden brown on top, bubbling around the edges and the pasta is soft.
