Ragú – (adds ~3hrs cooking time)
If you already have the Ragú you can skip this step.
Grate the carrot, dice the onions and put the basil ready. Put a big a pot on medium heat add some olive oil the tomatoes, thyme and rosemary. Cook until the tomatoes are slightly blackened on all sides and become softer, then add the carrot and onion and sweat these off until glazed. Meanwhile In a skillet cook the bacon with a little bit of olive oil to get it started. When nicely brown and crispy remove bacon from the pan, in the same pan brown the minced meet (it does not have to be fully cooked as we will cook it some more later). Now deglaze the pan with half of the white wine stirring the bottom to get all the juices. Loose. When the carrot has softened you can add the bacon and all the content of the other into the big pot, add the basil let it simmer for about 2.5 to 5 hours until reduced into a relatively thick sauce.
Pre heat your oven to 180. Take your casserole and lightly cover the bottom with a bit of the Ragú. Cover the bottom with lasagne sheets. With a spoon spread over a thin layer of Ragú. Add some shredded mozzarella, Dollops of the ricotta and freshly grated Parmesan. For the next layer gently press the lasagne sheets into place. Repeat this process until you get to the last layer there we do not put the Ragú and just a layer of the cheeses with some more grated parmesan.
Cover the Lasagne with tin foil and slide into the hot oven for 45 minutes, remove the tin foil after 30 Minutes for a crusty cheesy crust. Et voilà there you have it your perfect lasagne.
There is also a recipe for fresh pasta!
Tip: If you want to make it more classic you can substitute the ricotta for some bechamel sauce.
Tip: Do not over do the parmesan in the first layers, your lasagne could turn out too salty.
Depending on your lasagne sheets you still need to boil them before use. If you made fresh pasta and it is not 100% semolina it is still advisable to cook the pasta for about 3 minutes before using it in your lasagne.
Ingredients for 4 – 6 servings
Fresh lasagne sheets
50 g. Grated parmesan cheese
125 g. Mozarella
250 g. Ricotta
- 1 Carrot
- 4 Fresh tomatoes
- 400 g. Minced beef
- 100 g. Smoked bacon cut into small blocks
- 350 ml. Red wine
- 2 red onions
- 4 cloves of garlic, crushed and minced.
- 25 g .Basil ~ 1 bigger bunch
- 2 sprigs of Rosemary
- 4 sprigs of thyme
- 2 tbsp. Olive oil