This is Mary's classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking.

Each serving provides 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g fat (of which 23g saturates), 5.5g fibre and 1.4g salt.

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Name: Lasagne al forno
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 tbsp olive oil; 900 g/2lb beef mince; 2 onions roughly chopped; 4 sticks celery diced (optional); 2 garlic cloves crushed; 2 tbsp plain flour; 150 pint beef stock; 1 tbsp redcurrant jelly (optional) or 1 tsp caster sugar; 3 tbsp tomato purée; 1 tbsp chopped thyme; 2 cans chopped tomatoes; 50 g/2oz butter; 50 g/2oz plain flour; 750 pints hot milk; 2 tsp Dijon mustard; 50 g/2oz Parmesan finely grated; salt and freshly ground black pepper; 75 g/3oz mature cheddar grated

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INGREDIENTS

2 tbsp olive oil
900 g/2lb beef mince
2 onions ; roughly chopped
4 sticks celery ; diced (optional)
2 garlic cloves ; crushed
2 tbsp plain flour
150 pint beef stock
1 tbsp redcurrant jelly (optional) or 1 tsp caster sugar
3 tbsp tomato purée
1 tbsp chopped thyme
2 cans chopped tomatoes
50 g/2oz butter
50 g/2oz plain flour
750 pints hot milk
2 tsp Dijon mustard
50 g/2oz Parmesan ; finely grated
salt and freshly ground black pepper
75 g/3oz mature cheddar ; grated

Servings

INSTRUCTIONS

See original recipe: https://www.bbc.co.uk/food/re...

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NOTES

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Lasagne al forno

2 tbsp olive oil
900 g/2lb beef mince
2 onions roughly chopped
4 sticks celery diced (optional)
2 garlic cloves crushed
2 tbsp plain flour
150 pint beef stock
1 tbsp redcurrant jelly (optional) or 1 tsp caster sugar
3 tbsp tomato purée
1 tbsp chopped thyme
2 cans chopped tomatoes
50 g/2oz butter
50 g/2oz plain flour
750 pints hot milk
2 tsp Dijon mustard
50 g/2oz Parmesan finely grated
 salt and freshly ground black pepper
75 g/3oz mature cheddar grated

Preheat the oven to160C/325F/Gas 3. 
For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well. 
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. 
For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.  
For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season.  Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese. 
Leave for six hours before cooking so that the pasta can start to soften.   
Preheat the oven temperature to 200C/400F/Gas 6.   
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.

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Nutrition

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Serving Size: 1 Serving (78104g)
Recipe Makes: 8 Servings

Calories: 4729
Calories from Fat: 302 (6%)

Amt Per Serving		% DV

	Total Fat 33.6g	45 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 71608.3mg		2469 %
Potassium 66937.3mg		1762 %
Total Carbohydrate 441g		130 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 438.9g
Protein 710.8g		1015 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4729

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