This lasagne alla bolognese comes from my very favourite world chef Gordon Ramsay. Let me tell you, it is The Best Lasagne, I have ever tried. A perfect combination of a rich flavoured white sauce with a juicy meat sauce accompanied with a lovely pasta. Really good and impressive!
Follow my easy and well explained steps below or check the video on Youtube (Gordon shows it in a minute).
The Meat Sauce:
1 onion, peeled and chopped
1 carrot, peeled, washed and diced
2 cloves of garlic, crushed, peeled and finely chopped
1 teaspoon of dried oregano and satureja
300g of quality minced beef (veal even better)
1 tablespoon of tomato purée
1 tablespoon of Worcestershire Sauce
1 bay leaf
2 tablespoons of red wine
1 tin of chopped tomatoes (fresh optional)
Sea salt and ground black pepper
Olive oil, knob of butter
The White Sauce:
25g of butter
25g of plain flour, sifted
300ml of milk
A pinch of ground nutmeg
60g Cheddar Cheese, grated
30g Parmesan Cheese, grated
6 lasagne sheets of a good quality
Preheat the oven to 220 degrees.
The Meat Sauce
Heat up 1 tablespoon of olive oil and butter in a frying pan or wok on high heat. Add the onion and season with the bay leaf, a pinch of oregano, satureja, Worcestershire Sauce and black pepper. Allow the onion to soften before you add garlic. Let it smell out and make a well in the centre of the pan.
Place the mince in and break it up.
Add the tomato purée and cook out for 30 seconds. Continue until all the meat has browned nicely.Season with salt and pepper.
Pour 2 splashes of wine and reduce. Stir in the tomatoes. Leave to simmer for further 2-3 minutes. Taste and season if needed.
Add the milk, turn off the heat and set aside.
The White Sauce
First melt the butter in a medium saucepan. Add the flour and using a wooden spoon, stir to form a paste.
Over a medium heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk (a third at a time), whisking as you go. Season with pepper (salt at the end as the cheese is salty) and a pinch of ground nutmeg.
Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.
Spoon half of The Meat Sauce into the bottom of a baking dish (I used 25x35 cm) and place 3 lasagne sheets.
Pour in a half of The Cheese Sauce, and spread evenly using a spatula before spooning the remaining meat on top.
Add the layer of 3 lasagne sheets and use the spatula to pour over the remaining Cheese Sauce.
Finish with the grated Parmesan and sprinkle with another pinch of oregano.
Place in the oven to bake for about 15-20 minutes until golden brown. Lovely with any kind of salad.
Makes 4 serves.