Lasagne Recipe – Eats Now

Name: Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, crushed; 50 g pancetta, chopped; 1 large onion, chopped; 1 large carrot, grated; 1 celery, chopped; 125 g mushrooms, chopped; 1 kg minced beef; 600 g chopped canned tomatoes; 250 ml red wine; 250 ml beef stock; 1 teaspoon dried oregano; 3 tablespoons tomato paste; 500 g english spinach; 60 g butter; 4 tablespoons plain flour; 500 ml milk; 200 g ricotta cheese; 1 pinch of freshly grated nutmeg; 50 g grated parmesan cheese; 250 g fresh lasagna sheets; 250 g Fontina cheese, sliced; 100 g grated parmesan cheese, extra

Servings: persons

1 tablespoon olive oil
2 garlic cloves, crushed
50 g pancetta, chopped
1 large onion, chopped
1 large carrot, grated
1 celery, chopped
125 g mushrooms, chopped
1 kg minced beef
600 g chopped canned tomatoes
250 ml red wine
250 ml beef stock
1 teaspoon dried oregano
3 tablespoons tomato paste
500 g english spinach
60 g butter
4 tablespoons plain flour
500 ml milk
200 g ricotta cheese
1 pinch of freshly grated nutmeg
50 g grated parmesan cheese
250 g fresh lasagna sheets
250 g Fontina cheese, sliced
100 g grated parmesan cheese, extra

1
Heat the oil in a large frying pan. Cook the garlic, panchetta and fresh vegetables for 5 minutes, stirring.
2
Increase the heat, add the beef and brown. Add the tomato, wine, stock, oregano and tomato paste.
3
Bring to the boil, stirring, then simmer for 50 minutes. Meanwhile steam the spinach to wilt; squeeze dry.
4
To make the sauce, melt the butter in a heavy-based saucepan and ook the flour to make a smooth paste. Remove from the heat and slowly stir in the milk until smooth.
5
Return to the heat and stir until the sauce boils and thikens. Cook over low heat for a minute, then stir in the ricotta, nutmeg and parmesan and cook until melted. Preheat the oven to 180c.
6
Grease a lasagne dish. Layer one-third of the meat sauce, then pasta sheets, then 185ml of cheese sauce. Top with half the spinach and half the fontina. Continue layering; top with extra parmesan. bake for 45 minutes.

1567

kcal

Calories

100

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 garlic cloves, crushed, 50 g pancetta, chopped, 1 large onion, chopped, and more.

Yes, Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lasagne

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