This one's for the non-pork-eaters or for anyone who likes their lasagne on the beefy side - if this is you, clear some space in your freezer and squirrel a few away for the winter. It's the same, excellent recipe whichever meat is used, based on a rich, slow-cooked sauce of mince, carrots, celery, onion and garlic, a splash of red wine and tomato passata, bay leaves and thyme. We layer this ragu with sheets of fresh pasta, mozzarella and a final layer of bechamel sauce and grated parmesan. Cook straight from frozen in a preheated 180C oven for 50-60 minutes (small) or 60-70 minutes (large) or until flecked with gold across the top (any sunken white pages suggest that it needs more cooking). Rest for 10 minutes to firm up before serving - don't skip this step! Small will serve 1/2 adults or 2/3 children; large should feed 4 adults.
Beef mince, tomatoes, red wine, tomato paste, garlic, onion, celery, carrot, thyme, bay, salt, fresh pasta (durum wheat semolina, eggs), mozzarella, grana padano, milk, butter, flour, nutmeg. (GLUTEN, EGG, MILK)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a big salad of mixed green leaves.