Classic Italian Lasagne

Name: Classic Italian Lasagne
Cuisine: Irish
Ingredients: 2 tbsp olive oil; 2 garlic cloves, finely chopped; 1 large carrot, finely diced; 100 g (4 oz) button mushrooms, quartered; 1 tsp chopped fresh thyme; 675 g (1 ½ lb) lean minced beef; 2 tbsp tomato purée; 2 x 400 g (14 oz) cans chopped tomatoes; 6 tinned anchovies, drained and finely chopped (optional); 2 tbsp dark soy sauce; 1 tbsp shredded fresh basil, extra leaves to garnish; 1 tbsp balsamic vinegar; 1 tbsp caster sugar; 9 dried lasagne sheets; 50 g (2 oz) freshly grated Parmesan; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; lightly dressed green salad, to serve; garlic bread, to serve; 1 small onion; 1 small onion; 6 whole cloves; 750 ml (1 pint 9 fl oz) milk; 1 bay leaf; 50 g (2 oz) butter; 50 g (2 oz) plain flour; 150 g (5 oz) Cheddar cheese, grated

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

To make spaghetti Bolognese, simply stir this meat sauce into spaghetti and sprinkle with freshly grated Parmesan to serve. This lasagne can be assembled ahead of time. I find the day before is best, as it gives time for the whole thing to settle and helps to create a firmer portion coming out of the dish when serving. It also freezes very well before it has been cooked and will keep for a couple of months well covered with clingfilm. Defrost thoroughly before baking.

Ingredients

Europe
Ireland
Italy
Pasta

Ingredients

Method