38 Lasagne al Forno

Name: Lasagne al Forno
Cuisine: British
Ingredients: 600 g beef chuck; 1 ltr milk; 100 g butter; 100 g 00 flour; 4 medium eggs; 350 g raw spinach - blanched, squeezed and chopped until smooth; 700 g granito - 500 g 00 flour + 200 g semolina 4 medium eggs 350 g raw spinach - blanched, squeezed and chopped until smooth Béchamel 100 g butter 100 g 00 flour 1 ltr milk Cook in the same way as for Bolognese. Fry to soften the vegetables. Add the meats and colour. Add the wine and evaporate. Add the tomatoes and simmer for four hours adding stock as needed. Add the milk at the end for the last 45 minutes. Pasta Mix together until smooth. Cover and relax for an hour. Roll out to 2 mm - see ravioli Béchamel Melt the butter and add the flour. Cook for a minute so the flour absorbs the butter and begins to cook - do not colour or the mixture will turn biscuity. Add the milk slowly, stirring to combine and avoid lumps. Cook this sauce slowly over a low heat or over a Bain Marie for 30 minutes stirring to keep it from catching. To Assemble The ideal measure for lasagne is 15x10cm long strips. Bring a steel gastropub tray of water to the boil and add the pasta strips - remove when they float and put into cold water. Pat dry and place, whole, onto tea towels to dry completely. Cut the lasagne strips into the size you need them in advance of cooking. Smear the dish with butter. Thin layer of ragu. Thin layer of bechamel on top. 1 pasta strip on top. Repeat for 6 layers. The final layer of pasta needs to be the width of the cooking dish and should seal what is underneath. In the oven this layer will become crisp and the lasagne will steam underneath. To Cook 180°C for 30 minutes. Leave for 15-20 minutes to settle. &chef39737c01s001e018;; 60 g onion; 100 g celery; 150 ml white wine; 250 ml stock; 100 g carrots; 500 ml whole milk; 300 g pancetta; 250 ml passata; 100 g chicken liver

Preparation info

Difficulty
Easy

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

Here’s a classic chefs dilemma. Chef Maurizio Bocchi of La Locanda restaurant in Gisburn, Lancashire had to take this lasagne recipe off his menu because he received too many complaints. Customers could not understand why the pasta was green and would not accept his answer. His loyal customers clamoured for him to return it to the menu but he wouldn’t. The damage had been done. So, what was the beef all abou