Lasagne love
Jul 21, 2019
4 minutes
FOOD PREPARATION BY NICK BANBURY
PHOTOGRAPHY
by
JOHN PAUL URIZAR
STYLING
by
MICHELE CRANSTON
Classic lasagne
SERVES 8 PREP AND COOK TIME 1 HOUR 30 MINUTES
2 teaspoons extra virgin olive oil
1 medium (150g) brown onion, chopped finely
1 trimmed (100g) celery stalk, chopped finely
1 medium (120g) carrot, grated
650g pork and veal mince
2 cloves garlic, crushed
2 anchovies, chopped
¼ cup (70g) tomato paste
800g canned crushed tomatoes
1 cinnamon stick
2 bay leaves
1 teaspoon dried oregano leaves
1½ cups (375ml) beef stock
½ cup each chopped parsley and basil
2½ cups (200g) finely grated parmesan
375g fresh lasagne pasta sheets
BECHAMEL SAUCE
125g butter
¾ cup (110g) plain flour
1.25 litres (5 cups) hot milk
Heat oil in large heavy-based frying pan over medium heat; cook onion,
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