{"id":2455,"date":"2022-12-21T15:12:28","date_gmt":"2022-12-21T15:12:28","guid":{"rendered":"https:\/\/www.fiveminutesspare.com\/food\/?p=2455"},"modified":"2022-12-21T15:12:28","modified_gmt":"2022-12-21T15:12:28","slug":"lasagne-al-forno","status":"publish","type":"post","link":"https:\/\/www.fiveminutesspare.com\/food\/lasagne-al-forno\/general\/","title":{"rendered":"Lasagne al forno"},"content":{"rendered":"<p>This is made possible by <a href=\"https:\/\/www.bbc.co.uk\/\">BBC<\/a> Foods!<\/p>\n<h2 class=\"recipe-ingredients__heading gel-double-pica\">Ingredients<\/h2>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the ragu<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">2 tbsp\u00a0olive oil<\/li>\n<li class=\"recipe-ingredients__list-item\">900g\/2lb\u00a0beef mince<\/li>\n<li class=\"recipe-ingredients__list-item\">2\u00a0onions, roughly chopped<\/li>\n<li class=\"recipe-ingredients__list-item\">4 sticks\u00a0celery, diced (optional)<\/li>\n<li class=\"recipe-ingredients__list-item\">2\u00a0garlic\u00a0cloves, crushed<\/li>\n<li class=\"recipe-ingredients__list-item\">2 level tbsp\u00a0plain flour<\/li>\n<li class=\"recipe-ingredients__list-item\">150ml\/\u00bc pint\u00a0beef stock<\/li>\n<li class=\"recipe-ingredients__list-item\">1 tbsp\u00a0redcurrant jelly\u00a0(optional) or 1 tsp caster sugar<\/li>\n<li class=\"recipe-ingredients__list-item\">3 tbsp\u00a0tomato pur\u00e9e<\/li>\n<li class=\"recipe-ingredients__list-item\">1 tbsp chopped\u00a0thyme<\/li>\n<li class=\"recipe-ingredients__list-item\">2 x 400g cans\u00a0chopped tomatoes<\/li>\n<\/ul>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the white sauce<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">50g\/2oz\u00a0butter<\/li>\n<li class=\"recipe-ingredients__list-item\">50g\/2oz\u00a0plain flour<\/li>\n<li class=\"recipe-ingredients__list-item\">750ml\/1\u00bc pints hot\u00a0milk<\/li>\n<li class=\"recipe-ingredients__list-item\">2 tsp\u00a0Dijon mustard<\/li>\n<li class=\"recipe-ingredients__list-item\">50g\/2oz\u00a0Parmesan, finely grated<\/li>\n<li class=\"recipe-ingredients__list-item\">salt and freshly ground black\u00a0pepper<\/li>\n<\/ul>\n<h3 class=\"recipe-ingredients__sub-heading gel-great-primer-bold\">For the lasagne<\/h3>\n<ul class=\"recipe-ingredients__list\">\n<li class=\"recipe-ingredients__list-item\">12\u00a0lasagne\u00a0sheets<\/li>\n<li class=\"recipe-ingredients__list-item\">75g\/3oz mature\u00a0cheddar, grated<\/li>\n<\/ul>\n<h2 class=\"recipe-method__heading gel-double-pica\">Method<\/h2>\n<p>Before starting this, make sure to preheat the oven to 160C\/325F\/Gas 3.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery and garlic to the pan and cook.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly, tomato pur\u00e9e and thyme.<\/p>\n<ol class=\"recipe-method__list\">\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Then stir well.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-\u00bd hours.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Gradually whisk in the hot milk, whisking until thickened.<\/p>\n<\/li>\n<li>Add the Dijon mustard and parmesan cheese and season well with salt and pepper.<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">For the lasagne, put one third of the meat sauce in the base of a 2.3 litre\/4 pint shallow ovenproof dish.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Spoon half of the remaining meat sauce on top and then half of the white sauce.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Leave for six hours before cooking so that the pasta can start to soften.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Preheat the oven temperature to 200C\/400F\/Gas 6.<\/p>\n<\/li>\n<li class=\"recipe-method__list-item\">\n<p class=\"recipe-method__list-item-text\">Cook in the middle of the oven for about 45 minutes.<\/p>\n<\/li>\n<\/ol>\n<p><em><strong>Banner and Image Credit: <a href=\"https:\/\/www.bbc.co.uk\/\">BBC<\/a><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is made possible by BBC Foods! Ingredients For the ragu 2 tbsp\u00a0olive oil 900g\/2lb\u00a0beef mince 2\u00a0onions, roughly chopped 4 sticks\u00a0celery, diced (optional) 2\u00a0garlic\u00a0cloves, crushed 2 level tbsp\u00a0plain flour 150ml\/\u00bc pint\u00a0beef stock 1 tbsp\u00a0redcurrant jelly\u00a0(optional) or 1 tsp caster sugar 3 tbsp\u00a0tomato pur\u00e9e 1 tbsp chopped\u00a0thyme 2 x 400g cans\u00a0chopped tomatoes For the white sauce&#8230;<\/p>\n","protected":false},"author":58,"featured_media":2456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[291],"tags":[],"class_list":["post-2455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/users\/58"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/comments?post=2455"}],"version-history":[{"count":1,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2455\/revisions"}],"predecessor-version":[{"id":2457,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2455\/revisions\/2457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media\/2456"}],"wp:attachment":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media?parent=2455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/categories?post=2455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/tags?post=2455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}