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Classic wood fired lasagne

161e37f78e1346971679a26214cc2ffbEveryone loves a classic wood fired dish, so why not indulge in a family favourite? Our homemade Stone Bake lasagne is perfect for a winters evening. It’s full of rich flavours with subtle hints of Parmesan, giving it a scrumptious finishing touch.

For the sauce

  • 4tbsp olive oil
  • 4 celery sticks
  • 2 carrots
  • 1 onion
  • 2 garlic cloves
  • 1 sprig rosemary
  • 900g beef mince
  • 1 bottle of red wine
  • 2x 400g can tomatoes
  • 200ml beef stock
  • Salt and Ground Black Pepper

For the béchamel sauce

  • 1 ¾ pints of milk
  • 2 bay leaves
  • ¼ onion
  • Pinch of freshly grated nutmeg
  • 50g butter
  • 50g plain flour

For the lasagne

  • Fresh lasagne sheets
  • 3 balls of mozzarella
  • 2tbsp butter

Method

Firstly, you will need to get started on your ragu. Fry the celery, carrots and onion for 15 minutes over a low heat. Add in the garlic and rosemary and simmer for a few more minutes. Next, add in the beef and cook until the liquid from the meat has been absorbed. Pour in 400ml of red wine, and then cook for another 45 minutes.

Once the wine has evaporated, add in the tomatoes and stock. Leave the mixture to cook for two hours, seasoning with a dash of salt and pepper. This gives time for the beef to marinate in the flavours, making the end result so much more delicious!

Next you will need to move onto your béchamel sauce. Place the milk into a saucepan adding in the bay leaves, nutmeg and onion. Slowly bring up to the boil.

In a different saucepan melt together the butter and flour. Beat well and cook for a few minutes. Then slowly add in the milk, whisking continuously until all the milk has been absorbed.

Next you will need to get your wood fired oven fired up and ready to go! Fire your oven up to its optimum temperature, then allow time to cool, maintaining it at around 180°c.

As all your ingredients are ready to go, get a large high heat ovenproof dish, preferably square or rectangle shape. Spoon roughly a third of the béchamel sauce onto the bottom of the dish, then place a layer of lasagne sheets over the top. Next add some Parmesan, mozzarella and black pepper then add in a layer of ragu. Repeat this step until you have used all of your ingredients up. When placing your pasta sheets on the top to finish, add extra Parmesan and béchamel sauce for a truly scrumptious golden brown top. Cook in your wood fired oven for 30 minutes.

Now all you have to do is sit back and enjoy your homemade lasagne. Serve with green leafy salad and some fresh wood fired bread- nothing beats it!

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