Gordon Ramsay's lasagne
If you're a fan of Gordon Ramsay's Cookalong on Friday nights then you'll be familiar with this lasagne dish.
With speed being of the essence on the show, why not slow things down and follow this recipe at your leisure?
Meanwhile Gordon refuses to slow down. He will be helming Taste Of Christmas at ExCel London on December 4 to 7. To book tickets call 0871 230 5581 or go to tasteofchristmas.com.
Ingredients:
2 tbsp olive oil
Half large onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
300g minced beef
1 tbsp tomato puree
1 tbsp Worcestershire sauce
1 bay leaf
30ml (2 tbsp) red wine
1 x 400g tin chopped tomatoes
50ml milk
Ingredients: (continued)
Salt and pepper
For the sauce:
25g butter
25g flour
300ml milk
Pinch of ground nutmeg
60g cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of "non-cook" lasagne
Pre-heat oven to 225C/Gas Mark 7.
Method:
Heat olive oil in a pan. Grate onion and carrot and crush the garlic before frying together. Add bay leaf, pinch of oregano, Worcestershire sauce and a little salt and pepper. Soften onion and make a well in the centre. Place the mince in the well and stir. Add tomato puree and cook for 30 seconds. When the meat has browned add the wine and cook off the alcohol before adding the tomatoes. Simmer for 2-3 minutes. Add milk, turn off heat and set aside.
Method: (continued)
For the cheese sauce, melt butter in a pan. Add flour and stir to a paste. Over a gentle heat add a third of the milk, whisking to prevent lumps. Add the rest of the milk gradually, whisking as you go. Season with salt and pepper and a pinch of nutmeg. Cook for a minute before adding the cheddar. Stir and remove from heat. Spoon half of the meat sauce into a baking dish and place pasta sheets on top (break the sheets to avoid any overlapping).
Method: (continued)
Pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce. Finish with the grated parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.