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How to make lasagne
Fruit and vegetables
1
onion
, finely chopped
1
carrot
, chopped
2 sticks
celery
, chopped
3
garlic
cloves, crushed
Tins, packets and jars
400g tin
chopped tomatoes
75g/2½oz
plain flour
250–300g/9–10½oz dried
lasagne sheets
that don’t require soaking
Cooking ingredients
olive oil
1
bay leaf
2 tbsp
tomato purée
400–500ml/14–18fl oz
beef stock
sea salt and freshly ground
black pepper
¼ tsp freshly grated
nutmeg
extra virgin
olive oil
, for drizzling
Dairy, eggs and chilled
75g/2½oz unsalted
butter
1 litre/1¾ pint full-fat
milk
150g/5½oz
Parmesan
, to serve
Meat, fish and poultry
500g/1lb 2oz
beef mince
Other
125ml/4fl oz
red wine
Back to recipe
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