Meat Sauce and Pasta Bake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
8
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 1 green pepper (diced)
- 2 cloves garlic cloves (minced)
- 3.333 cups ground Beef
- 2 cups canned Tomatoes
- ⅔ cup Red wine
- 1 cup Beef stock
- 2 Tbsps unsalted butter (plus extra for greasing)
- 2 Tbsps Corn starch
- 2 cups Whole milk
- 1 pinch ground Nutmeg
- 4 cups gluten-free Lasagne noodle
- 1 cup Parmesan (grated)
- ⅔ cup cherry Tomatoes (on the vine)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large casserole dish set over a medium heat. Sweat the chopped vegetables for 6-8 minutes.
2.
Add the garlic and cook for 2 minutes. Increase the heat and add the mince, browning well all over.
3.
Once browned, cover with the chopped tomatoes, red wine and stock.
4.
Increase the heat and cook until simmering. Reduce the heat to love and cook for 1 hour. Adjust the seasoning to taste and set to one side.
5.
Melt the butter in a saucepan set over a moderate and then whisk in the flour to make a roux, cooking until golden.
6.
Whisk in the milk in a slow, steady stream until a sauce forms. Simmer for 5 minutes and season to taste.
7.
Preheat the oven to 180°C (160° fan)|350F|gas 4 and grease a large rectangular baking dish with a little butter.
8.
Spread a little white sauce over the base before topping a layer of lasagne sheets. Top with meat sauce, more white sauce and then a layer of lasagne sheets.
9.
Repeat the process again, finishing with a layer of white sauce. Sprinkle over the Parmesan and sit the cherry tomatoes on the vine on top.
10.
Bake for 1 hour until golden on top and piping hot throughout before serving.
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