Lasagne Loaf

published on 19 March, 2018 at 10:21
Ingredients:
1 Tbsp Cooking Oil
200g Pancetta
100g Diced Onion
3 Garlic Cloves
1 Kg Ground Beef
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Tomato Puree
250g Tomato Passata
150ml Red Wine
150ml Beef Stock
1kg Bread dough
200g Lasagna Sheets
250ml Bechamel Sauce
200g Mozzarella Cheese
100g Parmesan Cheese
 
Instructions:
Heat the cooking oil in a large pan.
Fry off the pancetta until golden.
Add in the onion and again fry it off until golden and then add in the garlic and cook for 60 seconds.
Add in the ground beef and the salt and pepper and then fry until browned.
Pour in the passata, red wine, beef stock and tomato puree then stir and cook on low until thick, which should take around an hour.
Take 1 kg of bread dough and roll it out so that it is 1-1.5cm thick and line a 3lb loaf tin.
Cut off most of the overhanging dough and set aside to create a lid.
Begin by placing lasagne sheets on the base, then some of the meat sauce and then a third of the Bechamel sauce.
Cover with mozzarella cheese and then parmesan cheese and repeat until your tin is full finishing with a sheet of pasta.
Roll out the remaining dough and then add to create a lid and fold over the sides to seal.
Bake in the oven at 180°C or 350°F for 50 minutes.
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