No.168 Blackchapel Lasagne

Classic lasagne without any gimics? Here’s your recipe.

Time: 1.5 hours the day before and 1.5 hours on the day.

Serves: 6

Difficulty: Take Your Time

Ragu

1 Carrot

1 Onion

1 stick of Celery

4 cloves of Garlic

1 Bay Leaf

500g of Beef Mince (20% fat)

300g of Pork Mince

500ml of Red Wine

500ml of Passata

Black Pepper to taste

2 tablespoons of Tomato Puree

2 tablespoons of Worchestershire Sauce

White Sauce

500ml of Full Fat Milk

50g of Butter

50g of Plain Flour

1/2 teaspoon of Ground White Pepper

1/2 tablespoon of Ground Nutmeg

Assembly

250g of dried Egg Lasagne Sheets

50g of Lincolnshire Poacher or Parmesan

Day Before

Make the ragu by finely dicing 1 onion, the celery and the carrot and sweat in a large pot with a little oil until softened. Add the tomato puree and cook for 2 minutes. Then remove from the pan.
Add the pork and beef mince and cook until well browned.
Once browned add the softened vegetables before adding the garlic cloves (whole), red wine, bay leaf, Worcestershire sauce and the passata.
Simmer for 1 hour.
Meanwhile make the white sauce. Slice half an onion into large pieces. In a large sauce pan melt the butter. Cook the onion for 2 minutes.
Add the flour, nutmeg and white pepper. Cook for 2 minutes.
Add the milk and bring to a simmer. Whisk until thickened.
Remove the onion and store the white sauce overnight.
Store the ragu once cooled.

On the Day

Boil the lasagne sheets as per pack instructions. Once cooked allow to dry on a tea towel.
Preheat the oven to 200 degrees Celsius.
In a large oven proof dish place a small layer of white sauce to cover the bottom of the dish.
Place lasagne sheets to cover and add a layer of ragu. Add another layer of lasagne sheets followed by white sauce. Repeat two times.
Grate Lincolnshire poacher or parmesan on top. Cover with foil.
Bake for 40 minutes.
Remove the foil and bake for 10 more minutes.
Remove from the oven and let it cool for 10 minutes before serving.