It’s all about the fresh herbs….

This is my favourite lasange recipe from Grossi Florentino’s Secrets and Recipes book….

homemade lasagne - Grossi Florentino style

One hour of simmering to go…

5 thoughts on “It’s all about the fresh herbs….

    • Yes! it’s works and i will definitely post the recipe for you… just need to get it out of the book without re-typing the whole thing… More comments please!

      • Here you go Simon. The exact recipe below. This is quite a meaty recipe. You may want to reduce the amount of stock and replace with a tin of tomatoes if you like it more tomatoey… Also, I would highly recommend using salt reduced beef stock…

        Guy Grossi’s Lasagne

        Sugo Bolognese
        50ml olive oil
        1 large onion, finely chopped
        2 cloves garlic, finely chopped
        800g minced beef
        100g minced chicken
        100g minced pork
        1 tbsp fresh sage, chopped
        1 tbsp fresh oregano, chopped
        1 bay leaf
        2 cloves, crushed
        Grating of nutmeg
        Salt and pepper
        200g tomato paste
        200ml red wine
        2L beef stock
        Parmigiano reggiano
        Lasagne sheets

        Béchamel
        1L milk
        1 small onion
        1 bay leaf
        1 clove
        80g butter
        80g flour
        Salt and pepper
        Nutmeg

        Sugo Bolognese
        Heat oil in a large pot. Sauté onion and garlic over medium heat until soft. Add the meats and sauté for 10min until well browned.
        Add herbs, spices, salt and pepper. Add tomato paste and cook for 1-2min, then add the wine and boil to reduce by half. Add stock and bring to the boil, reduce heat and simmer for 1 hour.

        Béchamel Sauce
        Warm milk, onion, bay leaf and clove in saucepan until simmering. Rest for 15min off the heat, then strain.
        Melt butter in saucepan , add flour, stir with wooden spoon to a smooth paste. Cook stirring continuously, for 2-3min, without colouring.
        Stir in milk, bring to the boil, beating vigorously. Add salt, pepper and nutmeg and slow simmer for 10min.

        Lasagne
        Pre-heat oven to 180C. When sugo is ready, cook the lasagne sheets in boiling, salted water. Drain and pit into a bowl of cool water with a few drops of oil to stop the sheets sticking together. Layer a small amount of both sauces into and ovenproof tray. Cover with a layer of pasta. Repeat the steps, adding a sprinkling of cheese. At the top, finish with a layer of sprinkled cheese. Bake for 30 min.

  1. Beef, Pork and Chicken! Amazing. I never would have thought.
    Thanks Franny, i’ll let you know how i go.
    Simon

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