Gastro Open Lasagne Gastro Open Lasagne

Gastro Open Lasagne

Gastro Open Lasagne

prep time
10 mins

cook time
1 hour 50 minutes

serves
4 people

Ingredients

  • 675g/1½lb lean beef mince
  • 15ml/1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 large carrot, peeled and finely diced
  • 1 large celery stick, finely diced
  • 75g/3oz pancetta cubes or streaky bacon, cut into cubes
  • 150ml/¼pint full-bodied red wine
  • 30ml/2tbsp tomato purée
  • 5-10ml/1-2tsp ground nutmeg
  • 2 x 400g cans chopped tomatoes
  • 300ml/½pint cold water
  • Salt and freshly milled black pepper
  • 1 x 300g pack (or 12) fresh lasagne sheets
  • 1 x 60-100g bag rocket leaves
  • 1 x 300g pack (or12) fresh lasagne sheets
  • For the parmesan sauce

  • 1 x 200ml carton half fat crème fraîche
  • 45ml/3tbsp freshly grated Parmesan
  • 45ml/3tbsp freshly chopped flat-leaf parsley
  • Extra Parmesan, to garnish

Method

  1. Heat the oil in a large non-stick pan and cook the onion, garlic, carrot and celery for 5 minutes until soft, but not coloured.
  2. Add the mince and pancetta or bacon and cook until brown for 10-15 minutes, breaking down any meaty chunks with the back of a wooden spoon.
  3. Add the wine, tomato purée, nutmeg, tomatoes and water. Season and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. Remove the lid and continue to cook uncovered for a further 30 minutes.
  4. 10 minutes before the end of the ragu cooking time prepare the Parmesan sauce. Heat the crème fraîche, Parmesan and herbs in a small pan for 3-4 minutes under a moderate heat. Season to taste.
  5. Meanwhile, cook the lasagne sheets according to the packet instructions or for 3-4 minutes in a large pan of boiling salted water, keeping the sheets separate. Drain the sheets in a colander.
  6. Assemble the lasagne on warmed plates. Start with a lasagne sheet, a few rocket sprigs, the ragu sauce and the Parmesan sauce. Repeat with two further layers of lasagne, rocket leaves and ragu sauce. Finish with 1-2 tablespoonfuls of the Parmesan sauce and garnish with extra freshly grated Parmesan.
  7. Serve immediately.