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LASAGNE VERDE

Serves 6

Ingredients

500 g White or green lasagne noodles

FOR THE MEAT FILLING:

45 ml Clover butter
250 g Bacon, chopped
500 g Beef mince, lean
2 Onions, chopped
3 Celery sticks, sliced
250 g Mushrooms, sliced
3 Carrots, grated
30 ml Fresh flat-leaf parsley, chopped
2x65g cans Tomato paste
5 ml Salt
Freshly ground black pepper to taste

500 ml Chicken or beef stock
5 ml Dried mixed herbs or
15 ml Freshly chopped mixed herbs
10 ml Fresh cream

FOR THE CHEESE SAUCE:

200 g Clover butter
200 ml Cake flour
2 litre Clover Full Cream Fresh Milk
1 ml Nutmeg
Salt to taste
2 ml Cayenne Pepper
125 ml Cheddar cheese, grated
150 ml Parmesan cheese

Method

FOR THE MEAT FILLING:

  1. Heat half the butter in a heavy-based saucepan
  2. Add the onions, celery, mushrooms and carrot and sauté until in translucent
  3. Remove from pan and set aside
  4. Add the bacon to the same pan and fry until crisp
  5. Add the mince in batches and fry, stirring with a fork until golden brown
  6. Add the onion mixture and remaining ingredients except cream
  7. Reduce heat and allow to simmer for 50-60 minutes
  8. Add the cream and mix through

FOR THE CHEESE SAUCE:

  1. Melt the butter in a heavy-based saucepan
  2. Remove from the heat and stir in the flour. Stir until butter is absorbed
  3. Return to a low heat and gradually add the milk while stirring
  4. Allow to simmer, stirring with a wire whisk until mixture thickens
  5. Add nutmeg and seasoning, mix through
  6. Add half the cheese and stir until the cheese has melted
  7. Remove from the heat

TO BUILD THE LASAGNE:

  1. Spoon a layer of mince mixture onto the base of a greased ovenproof dish
  2. Follow with a layer of pasta
  3. Add another layer of mince and then a layer of cheese sauce
  4. Repeat layering, ending with a layer of cheese sauce
  5. Sprinkle the remaining cheese over and bake for 45 minutes
  6. Serve warm with salad and a crusty Italian bread loaf

TIPS:

This is a big mixture