Lasagne

1. 1

   For the béchamel pour the milk into a saucepan and bring to a simmer, turn off the heat and set aside.

2. 2

   In a heavy saucepan, melt the butter, then whisk in the flour and hot milk. Whisk rigorously until smooth. Add the bay leaf, cover with a circle of greaseproof paper and cook slowly for 30-40 minutes. Remove the paper and bay leaf and season with salt and freshly ground black pepper. Stir in the parmesan and egg yolks and set aside to cool.

3. 3

   For the ragu, melt the butter in a large casserole dish until foaming. Add the celery, carrots, onion, pancetta and rosemary and fry for five minutes. Stir in the veal and prosciutto and cook for a further five minutes.

4. 4

   Add the tomatoes, white wine and milk and bring to the boil. Reduce the heat and cook slowly for 1½ hours - the meat should be broken down into small pieces and the sauce should have a rich thick consistency.

5. 5

   Preheat the oven to 170C/325F/Gas 3

6. 6

   Blanch the pasta sheets in boiling salted water for one minute, then refresh in cold water.

7. 7

   Rub olive oil into the sides of a baking dish. Place a layer of pasta onto the base of the dish and then add an even layer of beef ragu, followed by a layer of béchamel sauce. Repeat this process until you have used all the pasta and finish with a thick layer of béchamel on top. Sprinkle the top with a generous layer of parmesan cheese.

8. 8

   Bake in the oven for 40-45 minutes, or until bubbling and pale golden-brown on top.

9. 9

   Cut the lasagne into squares and serve.

1 serving ≈ 313 g

Nutrition values are estimates. - means data is unavailable.