Gordon's Classic Lasagne Al Forno

Gordon's Classic Lasagne Al Forno:                                           

 Ingredients:

• 2 tbsp olive oil
•  ½ large onion, peeled
•  1 large carrot, peeled
•  2 cloves garlic, peeled
•  2 pinches dried oregano
•  300g minced beef
•  1 tbsp tomato purée
•  1 tbsp Worcestershire sauce
•  1 bay leaf
•  30ml (2 tbsp) red wine
•  1 x 400g tin chopped tomatoes
•  50ml milk
•  Salt and freshly ground black pepper

For the sauce

• 25g butter
•  25g flour
•  300ml milk
•  Pinch of ground nutmeg
•  60g Cheddar cheese, grated
•  30g Parmesan cheese, grated
•  6 sheets of 'non-cook' lasagne sheets

For the salad

• 1 tsp Dijon mustard
•  1 tbsp white wine vinegar
•  2-3 tbsp olive oil
•  Salt and pepper
•  1 x round lettuce head, rinsed and dried

Method: How to make Gordon's classic lasagne al forno

1. Pre-heat the oven to 225°C.

2. Heat the olive oil in a hot pan. Grate the onion and carrot and crush the

garlic before frying together. Season with the bay leaf, a pinch of oregano,

Worcestershire sauce and a little salt and pepper. Allow the onion to soften

before making a well in the centre of the pan. Place the mince in the

middle of the pan and stir to break it up. Add the tomato puree and allow to

cook out for 30 seconds. Continue until all the meat has browned nicely.

Add the wine and cook off the alcohol before adding the tomatoes. Leave to

simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and

set aside .

3. To make the cheese sauce, first melt the butter in a saucepan. Add the

flour and using a wooden spoon, stir to form a paste. Over a gentle heat add

a third of the milk, whisking to prevent any lumps forming. Add the rest of

the milk a third at a time, whisking as you go. Season with salt and pepper

and a pinch of ground nutmeg. Allow the sauce to cook out for another

minute before adding the Cheddar cheese. Stir and remove from the heat

.

4. Spoon half of the meat sauce into the bottom of the baking dish and

place pasta sheets on top (break the sheets if necessary to avoid any

overlapping). Next, pour in just under half of the cheese sauce, and spread

evenly using a spatula before spooning the remaining meat on top. Add the

final layer of pasta and use the spatula to pour over the remaining cheese

sauce.

5. Finish with the grated Parmesan and sprinkle with another pinch of

oregano. Add a light seasoning of salt and pepper before cleaning the edges

of the dish and placing in the oven to bake for 20-25 minutes, or until

golden brown.

6. In the bottom of your salad bowl use a fork to whisk together the mustard,

vinegar and olive oil. Season with salt and pepper. Carefully open the head

of lettuce, season inside with salt and pepper. Upend the lettuce headfirst

into the salad bowl. Holding the root, wipe the leaves around the bowl to

coat in the vinaigrette. Twist the root and pull it out. Turn the dressed head

of lettuce onto a large plate and gently open out.

7. Portion out the lasagne and serve alongside the salad.