The Perfect Lasagne with Ballymaloe Bolognese Sauce

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Lasagne with Ballymaloe Bolognese Sauce
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Lasagne with Ballymaloe Bolognese Sauce
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Spaghetti Bolognese with Ballymaloe Bolognese Sauce
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  • Cooking Time: 1 hour 20 minutes - Preheat the oven to 230°C/450°F/Gas Mark 8
  • 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 carefully-chosen blend of herbs & spices. It’s cooked slowly and carefully to give a depth of flavour which needs nothing added but good-quality mince (beef or lamb), to help you make the perfect lasagne. This recipe comes courtesy of Grace O’Driscoll.

Ingredients

  • 4 lasagne pasta sheets
  • 3 tbsp Parmesan (grated)
  • For your Bolognese:
  • Ballymaloe Bolognese Pasta Sauce (400g jar)
  • 225g minced beef
  • For your Béchamel:
  • 150ml milk
  • 1 bay leaf
  • 2 carrot slices
  • 2 onion slices
  • 2 peppercorns
  • Parsley sprig
  • 20g roux
  • Salt & pepper

Dietary Suitability

Method

  1. Preheat the oven to 230°C/450°F/Gas Mark 8.
  2. 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.
  3. Take off the heat and allow the flavours to infuse for 10 minutes.
  4. Strain the pot, keeping only the flavoured milk, then put it back on the heat and return to the boil.
  5. Add the roux and whisk.
  6. Reduce the heat so that the liquid bubbles gently and continue to stir until it is of a coating consistency.
  7. Season with salt & pepper.
  8. To make the bolognese, cook the minced beef thoroughly in a saucepan and add your Ballymaloe Bolognese Pasta Sauce, heating it until it bubbles.
  9. You are now ready to assemble your lasagne. First, blanche the lasagne 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 your 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 crisp green salad and garlic bread.

  • Cooking Time: 1 hour 20 minutes - Preheat the oven to 230°C/450°F/Gas Mark 8
  • Serves: 2
  • Skill: Medium
  • Allergens: Dairy, wheat

Rate This

0 / 5 3.8

Your page rank: