Classic lasagne

Name: Classic lasagne
Prep time: 1 h
Cook time: 2 h 15 min
Total time: 3 h 35 min
Yield: Serves 10-12
Cuisine: Italy
Ingredients: 4 eggs, lightly beaten; 40 ml (1¼ fl oz) olive oil; 100 ml (3¼ fl oz) thick (double) cream; 125 ml (4 fl oz) red wine; 650 g (1 lb 5 oz) ricotta cheese; 1 bay leaf; 400 g (12¾ oz) plain flour; 4 sprigs of fresh thyme; 1 teaspoon salt; 4 x 425 g(13½ oz) cans peeled Italian tomatoes, undrained and puréed in a food mill or processor; 4 eggs; 8 cloves garlic, finely chopped; olive oil, for cooking; 50 g (1¾ oz) Parmesan, freshly grated; 1 kg (2 lb) beef mince; 400 g (12¾ oz) mozzarella cheese, thinly sliced; 1 large onion, finely chopped; 3 tablespoons tomato paste

Preparation info

Serves
10-12

Difficulty
Medium
Ready in
4 hr

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Although you can make this very popular classic Italian dish with shop-bought lasagne sheets, the flavour and texture of thinly rolled fresh pasta is quite unique and well worth the effort.

Ingredients

olive oil, for cooking
1 kg (2 lb) beef mince
1 large

Europe
Italy
Main course
Mediterranean
Pasta

Method

Heat 2 tablespoons of oil in a pan, add the beef and brown over high heat for 10 minutes, or until the liquid has almost evaporated. Strain off the fat and set the meat aside. Reduce the heat, add a little oil and