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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