Main Meal Recipes > Lasagne Verde Al Forno

This recipe is part of the November 2008 Recipes Menu


Starter - Leeks With A Rich Tomato Sauce
Main Course - Lasagne Verde Al Forno
Dessert - Lemon Drizzle Cake

How to make Lasagne Verde Al Forno:
This delicious pasta recipe makes a great main course for a dinner party. The main constituents of this recipe can be prepared separately in advance and then put together before heating and serving it.





Ingredients

Lasagne Verde Al Forno
8oz green lasagne
2 oz streaky bacon chopped into small pieces
1 onion peeled and finely chopped
1 carrot peeled and diced
2oz button mushrooms wiped and chopped
1oz butter
6oz lean mince
2 tablespoons tomato puree
5 fluid ounces of dry white wine
2oz Parmesan cheese
1/2 pint Béchamel sauce
1/2 pint beef stock
a little olive oil for cooking the pasta
(see measure conversions for more information)

Method

- Melt the butter in a saucepan.
- Add the bacon and cook gently until very slightly coloured.
- Add the onion.
- Add the carrot.
- Stir in the mince and cook for a few minutes.
- Add the tomato puree.
- Add the white wine.
- Stir in the stock
- Cook gently for 30 - 40 minutes with a lid on.
- Cook the lasagne in boiling water.
- Drain the pasta well in a colander.
- Drop the pasta into a bowl of cold water to stop the pasta sticking together.
- Put a layer of the meat sauce on the bottom of a well-greased lasagne dish.
- Put a layer of Béchamel sauce on top of the meat sauce.
- Top with a layer of pasta.
- Repeat the layers ending up with a layer of Béchamel sauce.
- Sprinkle with the Parmesan cheese
- Cook at 190 degrees C. for approx. 20 minutes or until golden brown on top.