WHITE LASAGNE SAUCE RECIPES

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HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES



Homemade lasagne recipe | Jamie Oliver pasta recipes image

Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.

Total Time 4 hours

Yield 12 plus lots of leftover ragù

Number Of Ingredients 17

2 sprigs of fresh rosemary
100 g higher-welfare smoked streaky bacon
olive oil
1 kg quality minced beef
1 kg higher-welfare minced pork
4 carrots
2 onions
4 sticks of celery
2 heaped tablespoons tomato purée
4 x 400 g tins of plum tomatoes
350 g dried lasagne sheets
150 g mature Cheddar cheese
2 medium leeks
2 fresh bay leaves
4 tablespoons plain flour
1 litre semi-skimmed milk
1 whole nutmeg for grating

Steps:

    1. Strip and finely chop the rosemary leaves and finely chop the bacon.
    2. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
    3. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
    4. Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
    5. Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
    6. Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
    7. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
    8. While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
    9. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
    10. Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
    11. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
    12. Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
    13. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
    14. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
    15. Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
    16. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
    17. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.

Nutrition Facts : Calories 420 calories, FatContent 18.8 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 35.6 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.8 g salt, FiberContent 2.6 g fibre

LASAGNE | RECIPES - JAMIE OLIVER



Lasagne | Recipes - Jamie Oliver image

This lasagne relies on two base sauces – Bolognese (either meat or veg) made with the nutritious tomato base sauce, and the classic white base sauce. Simply layer it all up between pasta sheets and let the oven work its magic.

Total Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 5

2.5 litres Bolognese sauce (meaty)
1 litre white base sauce
400 g dried lasagne sheets
100 g hard cheese
olive oil for greasing

Steps:

    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
    2. Preheat the oven to 180°C/350°F/gas 4.
    3. Put a fifth of your Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
    4. Dollop a fifth of your white sauce over the Bolognese and swirl it in, then cover with an even layer of pasta sheets.
    5. Repeat the layering until all the lasagne sheets and sauces are used up.
    6. Grate over the cheese.
    7. Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
    8. Bake for 45 minutes, or until the pasta is hot through and soft.
    9. Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.

Nutrition Facts : Calories 408 calories, FatContent 14.4 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 24.5 g protein, CarbohydrateContent 48.3 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.4 g salt, FiberContent 2.3 g fibre

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WHITE SEAFOOD LASAGNA RECIPE: HOW TO MAKE IT
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This lasagne relies on two base sauces – Bolognese (either meat or veg) made with the nutritious tomato base sauce, and the classic white base sauce. Simply layer it all up between pasta sheets and let the oven work its magic.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 408 calories per serving
    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
    2. Preheat the oven to 180°C/350°F/gas 4.
    3. Put a fifth of your Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
    4. Dollop a fifth of your white sauce over the Bolognese and swirl it in, then cover with an even layer of pasta sheets.
    5. Repeat the layering until all the lasagne sheets and sauces are used up.
    6. Grate over the cheese.
    7. Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
    8. Bake for 45 minutes, or until the pasta is hot through and soft.
    9. Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.
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We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 40 minutes
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