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Lasagne al forno

Lasagne al forno comes together with Olive Oil, Celery Diced, Redcurrant Jelly Or Sugar, and Tomato Pur E. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 4 stick
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   For the ragu, heat a large frying pan until hot and add the oil.

2. 2

   Cook the mince until browned all over.

3. 3

   Remove from the heat and transfer to a plate.

4. 4

   Add the onion, celery (if using) and garlic to the pan and cook until softened.

5. 5

   Return the meat to the pan and stir in the flour.

6. 6

   Add the stock and bring to the boil.

7. 7

   Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.

8. 8

   Stir in the canned tomatoes.

9. 9

   Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.

10. 10

    For the white sauce, melt the butter in a saucepan.

11. 11

    Add the flour and cook over the heat for one minute.

12. 12

    Gradually whisk in the hot milk, whisking until thickened.

13. 13

    Add the Dijon mustard and parmesan cheese and season well with salt and pepper.

14. 14

    Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.

15. 15

    When Mary Berry first cooked this recipe on television in the 1970s, she used dripping to fry the meat and vegetables.