Following on from my recipe for my Ragu Bolognese, a few extra steps gets you a lasagne! Boom!
Grab, a Pack of Lasagne Sheets
So, you have made your Ragu Bolognese, now to convert your Ragu Bolognese into lasagne….
Heat the oven to 180c
This is the basic white sauce recipe for many dishes. In this instance, lasagne! The classic recipe has a blade of mace and nutmeg in it, I have left these out. Also, for a lasagne, you cannot have enough of the stuff, I have learnt through past attempts to double the quantity as it is better to have too much than run out!!
So for a large lasagne serving 6-8 people, double up the quantity stated here!
600ml Semi-skimmed milk
1 Onion, peeled and halved
1 Bay Leaf
6 Black Pepper Corns
55g Plain Flour
200g Cheddar Cheese
Maldon Sea Salt and Black Pepper
Pour the milk into a heavy based saucepan and add the onion, bay leaf and pepper corns.
Gently bring to the boil then remove from the heat. This ensures your milk does not burn.
Cover and set aside for 15 mins to infuse, then strain into a jug.
Clean the pan, then add the butter over a medium heat until melted.
Add the flour, cook gently stirring occasionally for around 1 minute. Take care not to burn the flour.
Now for the tricky bit…add the milk, gradually whisking with a balloon whisk after each addition. Don’t stop whisking or it could go lumpy.
Return the pan to the heat, whisking continuously and bring to the boil.
Reduce the heat and simmer really gently for 2 mins stirring from time to time. It should be smooth and thick.
Add the cheese and stir from time to time until melted. Add salt and pepper to taste.
Now to assemble the lasagne.
Melt a small amount of butter and using a pastry brush, coat the entire bottom and sides of your dish. This stops it from sticking.
Lay your first layer of lasagne sheet on the bottom of the dish, top with the ragu, keep it nice and neat and flatten it a bit, top with a drizzle of the Béchamel sauce.
When doing your layers of lasagne, keep them nice and neat with as little overlap as possible but no gaps for the sauce to fall through.
Now add another layer of lasagne, and again top with the ragu and some Béchamel.
Whilst adding your Béchamel just ensure you always keep the majority for a nice thick layer on the top.
Finally add the last layer of lasagne and top with lots of gorgeous Béchamel!
At this stage you are ready to pop it into the oven for around 40-50 mins, until cooked through and nice and golden on top.
Or if you prefer, you can finish at this stage and freeze for a later date.
A bit of work to get it all put together…once it is in the dish…reeelax!!