This is ryano's personal recipe for Lasagne Bolognese. This isn't even slightly authentic, but it is entirely delicious.
Half a kilogram of lean minced beef
1 tin of whole plum tomatoes
1 tin of chopped tomatoes
As many cloves of garlic as you fancy
2 or 3 bell peppers
A bunch of fresh basil and oregano
Half a glass of red or white wine
Some fresh mozzarella cheese, and some grated cheddar cheese
Sheets of lasagne
About half a litre of white sauce (see recipe)
- Preheat oven to 180 degrees celsius.
- Heat some olive oil in a large saucepan, over a fairly high heat
- Add the onion and sweat it for a few minutes, until it is transparent but not coloured
- Add the garlic and peppers. Season with salt and pepper, add half of your fresh herbs, and continue to cook over a high heat until the peppers have been a little seared, and their skins start to crinkle. (But don't burn the garlic!)
- Add the tomatoes, tomato puree and wine. Taste and season, then allow this to simmer gently over a low heat.
- Meanwhile, brown the beef in a separate pan. Drain off any fatty juices, then add the meat to the tomato sauce.
- Allow this to simmer for 30-40 minutes, tasting and seasoning as required.
- Have a cup of tea, watch TV or something for a while and then make the white sauce.
- Now assemble the dish: use a large ovenproof dish. First add a layer of the meat sauce, then cover this with sheets of pasta.
- After this first layer, proceed as follows: add a layer of meat, cover with lasagne, cover this with white sauce, and then add some cheese (grated cheddar and small pieces of fresh mozzarella) and fresh herbs.
- Repeat the above step until one of the following happens: you run out of ingredients, or you run out of space in your dish
- Top the dish with the rest of the white sauce, and some extra cheese.
- Place in the oven for about 30 minutes.
- Remove from the oven, allow to stand for about 10 minutes, then serve it up and devour with gusto!
Update: I have recently started adding a layer of young spinach leaves: delicious.