Lasagne Al Forno, Da Cipriano
Made by Alessandro Cipriano
For 6 servings
- Olive oil
- 600 g minced beef
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp tomato paste
- 1 large broccoli diced
- 150 g red pepper (peperoni) cut into small cubes
- 400g whole peeled tomatoes (Pelati)
- 2.5 dl red wine
- 3 dl vegetable broth
- 5 leaves basil
- 50g butter
- 70g white flour
- 1 L milk
- Salt, little nutmeg and pepper
Layer & finish the lasagne
- 18 white lasagne sheets (recipe for the pasta dough)
- 40g grated mozzarella and 40 g grated parmesan
- Some chooped parsley
Ever since I got my Kitchen Aid food processor, I am pleased as punch to making fresh pasta. Of course, you can also buy the lasagne sheets. If you’d like to make it yourself, here is the recipe for the pasta dough.
Heat the oil in a large casserole, you can also use a wok. Add the chopped onions and garlic and fry well. Now add the beef in portions, season with salt and pepper, remove. Put some oil in the pan and fry the broccoli and red pepper in it. Now add the meat. Add the tomato paste, reduce the juice until the tomato paste is browned. Add the pelati tomatoes and basil. Pour in the wine and broth, bring to the boil. Reduce the heat and cook covered for about 30 minutes, stirring occasionally. Season the sauce.
The Béchamel sauce
Melt the butter in a pan, add the flour and steam briefly without letting it turn colour. Remove the pan briefly from the heat and add the milk, stirring constantly. Put the pan back on the fire and simmer for about 5 minutes, stirring, seasoning well. Dilute with a little milk depending on use.
Layer & finish the Lasagne
Place a large soup ladle of your bolognese sauce on the bottom of a deep oven-proof dish (35cm x 25cm) and smooth it down in the corners. Place 6 sheets of lasagne on top and cover with ¼ of the meat filling. Then spread a ladle of the béchamel sauce over it.
Repeat the process until the lasagne sheets and the meat filling are used up. Cover with the rest of the béchamel sauce.Sprinkle with the mozzarella and the parmesan.
Bake the Lasagne
Approx. 45 minutes in the middle of an oven preheated to 180°C. Remove the lasagne and leave to rest for about 5 minutes so that the sauce settles and the lasagne does not fall apart when served. Portion the lasagne.
Ready to serve, enjoy!