Ballymaloe Lasagne for Two

  • Cooking Time: 1 hour 20 minutes
  • Serves: 2
  • Allergens: dairy, wheat

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Description

Ballymaloe Bolognese Sauce, made with 100% natural ingredients, is packed full of ripe tomatoes and a careful blend of herbs and spices, white wine vinegar and olive oil. It’s cooked slowly and carefully to give a depth of flavour which needs nothing added but good quality mince, for the perfect lasagne. This recipe comes courtesy of Grace O’Driscoll.

Ingredients

  • 4 lasagne pasta sheets
  • 3 tbsp Parmesan (grated)
  • For the Bolognese:
  • 1 x 400g Ballymaloe Bolognese Pasta Sauce
  • 225g minced beef
  • For the béchamel:
  • 150ml milk
  • 1 Bay leaf
  • 2 Slices of carrot
  • 2 Slices of onion
  • 2 Peppercorns
  • A sprig of parsley
  • 20g Roux
  • Salt and pepper

Dietary Suitability

  • No Artificial Additives

Method

  1. To make the béchamel, put the milk, carrot, onion, bay leaf, peppercorns and parsley in a saucepan. Bring to the boil and allow to simmer for 3-4 minutes
  2. Take off the heat and allow the flavours to infuse for 10 minutes
  3. Strain the pot, keeping only the flavoured milk, put it back on the heat and return to the boil.
  4. Add the roux and whisk.
  5. Reduce the heat so that the liquid bubbles gently and continue to stir until it is a coating consistency.
  6. Season with salt and pepper.
  7. To make the Bolognese, cook the minced beef thoroughly in a saucepan and add your Ballymaloe Bolognese Pasta Sauce, heating it until it bubbles.
  8. Preheat the oven to 230⁰C. You are now ready to assemble your lasagne.
  9. First, blanche the sheets for 2 minutes in boiling salted water.
  10. Lightly oil your lasagne dish, add a layer of béchamel, cover with a sheet of pasta, top with a layer of the Bolognese, next a layer of béchamel and a sprinkling of Parmesan.
  11. Add the next sheet of pasta, then the Bolognese, then béchamel and a sprinkling of Parmesan, then the next layer of pasta.
  12. Repeat, then add a final layer of pasta, then béchamel and a final sprinkling of Parmesan.
  13. Bake in the oven until golden on top and bubbling; this will take about 20 minutes.
  14. Serve with a green salad and garlic bread.

  • Cooking Time: 1 hour 20 minutes
  • Serves: 2
  • Skill: easy/ medium
  • Allergens: dairy, wheat

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