Lasagna Recipe with Paneco Netherlands

Lasagna Recipe with Paneco Netherlands

I’ve teamed up with Paneco Netherlands today and we are going teach you how to make my family’s favorite Lasagna. The best lasagna recipe ever starts out with a homemade Italian Ragu bolognese sauce. Bolognese sauce is a meat-based sauce that gets its name because it originates in Bologna, Italy. 

When made properly, lasagne is a delicious comfort food and is always a popular choice in my house for Sunday lunch or when we have a crowd. It can be made in advance and baked when required.

Because I’ve teamed up with Paneco Netherlands  as a thank you to all of my readers and subscribers here in the Netherlands I have a discount to all of you use cecilia10 before checking out.

The discount code runs today until June 4, 2018. You can also visit there shop located at Wagenweg 1, 2012 NA Haarlem SAME DAY DELIVERY voor 12 uur besteld, voor 18 uur bezorgd! Check recipe notes for the wine I used and click Vigneti del Salento Primitivo I Muri

If you are all wondering what cast iron pot I’ve used for this recipe. It is the new natures kitchen collection from Le Creuset Netherlands I have the oval casserole pot in deep teal color check here.  This is a new campaign that urges us to look to the incredible flavor and freshness of seasonal produce. For more information about this new collection head over to my unboxing video last month here

Here is my recipe video hope you enjoy!!

 

Lasagna

Print Recipe
Serves: 4 Cooking Time: 3H

Ingredients

  • For the Bolognese Ragu
  • 45 ml extra virgin olive oil
  • 25g butter
  • 1 x onion, finely chopped
  • 1 x celery stalk, finely chopped
  • 1 x carrot, finely chopped
  • 150g pancetta, cubed
  • 200g minced beef
  • 200g minced pork
  • 200 ml red wine
  • 2 x tablespoons double-concentrated tomato puree
  • 200 ml stock
  • 400g tagliatelle - fresh or dried
  • For the white sauce
  • 40g butter
  • 40g plain flour
  • 500ml milk
  • Salt & black pepper
  • 100g grated parmesan cheese
  • About 8 x dried lasagna sheets

Instructions

1

First, make the Bolognese Ragu

2

Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened.

3

Add the meat and brown all over.

4

Increase the heat, add the wine and allow to evaporate.

5

Dilute the tomato puree in a little of the stock and stir into the meat.

6

Reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to avoid the sauce from drying out.

7

Preheat the oven to 200 degrees centigrade.

8

Make the white sauce – melt the butter in a small pan on a medium heat, remove from the heat, stir in the flour with a small hand whisk (this will avoid lumps from forming) until you get a paste, stir in a little milk. Return to the heat, add the remaining milk and stirring all the time, cook on a medium heat for about 3 to 4 minutes until the sauce begins to thicken. Remove from the heat, season with salt & pepper and stir in about a third of the grated parmesan.

9

Line an ovenproof dish with a little of the Bolognese sauce, arrange sheets of lasagne over followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan and continue making layers like this until you have used up all the ingredients ending with a topping of white sauce and grated parmesan cheese.

10

Bake in the hot oven for about 30 - 35 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.

Notes

Vigneti del Salento Primitivo I Muri (6,45) Deze I Muri Primitivo Vigneti Del Salento komt uit het gebied Puglia in Italië. Deze wijn komt van Farnese Vini, een van de top exporteurs in Zuid-Italie. Deze Primitivo heeft een intense robijnrode kleur. In de neus komen intense aroma’s naar voren van rood fruit en kruiden. Deze wijn heeft een volle body, is zacht en heeft behoorlijk wat tannines en harmonieus. Perfect om te serveren bij een overheerlijke lasagne.

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