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Gennaro Contaldo's lasagne

(126 ratings)

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Gennaro Contaldo's lasagne
Gennaro Contaldo's lasagne
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Gennaro Contaldo's lasagne is a classic Italian lasagne. This recipe from Two Greedy Italians star Gennaro Contaldo is comfort food at its best - and all the vegetables will count towards your 5-a-day which is a bonus. This recipe uses both pork and beef mince which makes it extra meaty and bursting with flavour. The Parmesan cheese adds a kick of flavour which really compliments the tomato based sauce. This recipe serves 4 people and will take around 2hrs and 40 mins to make - and is certainly worth the wait! Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 300g minced beef
  • 300g minced pork
  • salt and freshly ground black pepper
  • 1 x 400g tin chopped plum tomatoes plus the water from rinsing out the tin
  • 810 sheets of dried egg lasagne
  • 80g Parmesan, freshly grated

For the white sauce:

  • 60g butter
  • 40g plain flour
  • 500ml milk
  • 20g Parmesan, freshly grated

Gennaro says: 'I have used dried lasagna sheets, which I always keep in my store-cupboard, but you can use the fresh ones readily available in supermarkets or home-made if you prefer (though note that they will need less cooking time).'

Method

  1. Heat the oil in a large pan, add the onion and carrot and sweat for a couple of minutes. Add the meats and brown all over. Season with salt. Add the chopped tomatoes and water, lower the heat, cover with a lid and simmer gently for 2 hours, stirring from time to time.
  2. Preheat the oven to 200C/7400F-375F/Gas Mark 6.
  3. To make the white sauce, melt the butter in a small pan on a medium heat. Stir in the flour with either a wooden spoon or small hand whisk to form a paste and stir in a little of the milk. Add the remaining milk gradually, stirring all the time, until it begins to thicken to a creamy consistency. Remove from the heat, add the Parmesan and season with salt and pepper
  4. Line a 22 x 26cm rectangular ovenproof dish with a little of the bolognese. Arrange sheets of lasagne over the top, then more bolognese, a bit of white sauce and some grated Parmesan. Continue to make layers like this until you have finished all the ingredients ending with a topping of white sauce and sprinkled Parmesan.
  5. Cook in the oven for about 3540 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.


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