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Lasagne with Chilli Bolognese and Thyme & Oregano Topping
Ingredients
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100 gram (4 ounce) butter
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100 gram (4 ounce) plain flour
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1.4 litre milk
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400 gram (14 ounce) dried pasta sheets
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100 gram (4 ounce) fresh breadcrumbs
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2 teaspoon Oregano
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2 teaspoon Dried Thyme
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50 gram (2 ounce) Parmesan, finely grated
Key Products
Instructions
- 1 To make a white sauce, melt the butter in a pan, add the flour and stir well. Cook for two minutes to cook out the flour. Remove from the heat and add the milk a little at a time, whisking out any lumps that form. Place the pan back on the heat and whilst stirring constantly, bring to a boil and cook for a couple of minutes, season with salt and pepper and set to one side.
- 2 Pre-heat the oven to 180C, 350F, Gas Mark 4. Spread a little of the Bolognese sauce over the bottom of a 3 litre ovenproof dish. Cover this with a single layer of pasta sheets, snapping them in half if needed so that they fit in a single layer. Spoon over another layer of the Bolognese sauce, then top with ¼ of the white sauce. Top with pasta sheets. Repeat the process, Bolognese, white sauce and pasta twice more using up all the Bolognese sauce. Top with a final layer of pasta and the remaining white sauce.
- 3 Mix together the breadcrumbs, oregano and thyme. Scatter over the top of the white sauce. Then sprinkle with parmesan.
- 4 Place the dish in the oven and cook for 1 hour until golden brown and the pasta cooked.
- 5 Once cooked, remove from the oven and leave to stand for 5 minutes before serving.
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