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.


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)


- 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.