Classic Ricotta & Spinach Calzone
A classic Italian-American favourite, these calzones are stuffed with creamy ricotta, tender spinach, and gooey mozzarella, all baked inside a golden-brown crust.
Lasagne al Forno
There's nothing quite like a homemade lasagne, fresh from the oven. This recipe sticks to a traditional method, building flavour with a slow-simmered beef ragù and a smooth, creamy béchamel sauce. Each layer is a perfect harmony of textures and tastes.
While it takes a little time to prepare, the result is a deeply satisfying meal that's perfect for feeding a crowd or for a special family dinner. It's also a fantastic make-ahead dish, as the flavours meld and improve overnight.
Ingredients
- 2 tbsp Olive Oil
- 2 x 400g cans Chopped tomatoes
- 2 Celery Sticks finely chopped
- 50g Plain Flour
- 125g Mozzarella Cheese grated
- 2 Carrots finely chopped
- 750ml Whole Milk
- 1 tsp Dried oregano
- 500g Beef Mince
- 250g Lasagne Sheets fresh or dried
- 2 tbsp Tomato purée
- 50g Butter
- 50g Parmesan Cheese finely grated
- 1 Onion finely chopped
Method
45m40m1h 25m
- First, make the ragù. Heat the olive oil in a large pot over a medium heat. Add the onion, carrots and celery and cook gently for 10 minutes until soft. Increase the heat, add the beef mince and cook until browned all over.
- Stir in the chopped tomatoes, tomato purée and oregano. Season well with salt and pepper. Bring to a simmer, then reduce the heat, cover and cook for at least 1 hour, stirring occasionally, until the sauce is rich and thick.
- While the ragù simmers, make the béchamel sauce. Melt the butter in a saucepan, stir in the flour and cook for 1 minute to make a roux. Gradually whisk in the milk a little at a time until you have a smooth sauce. Bring to a gentle simmer, stirring constantly, until the sauce has thickened. Remove from the heat and stir in the grated Parmesan. Season with salt, pepper, and a pinch of nutmeg.
- Preheat your oven to 180°C (350°F, Gas Mark 4).
- To assemble, spoon a thin layer of ragù into the bottom of a 20x30cm baking dish. Cover with a single layer of lasagne sheets, followed by a layer of béchamel. Repeat the layers until you've used all the ingredients, finishing with a final layer of béchamel on top.
- Sprinkle the grated mozzarella over the top.
- Bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbling at the edges.
- Let the lasagne rest for at least 10 minutes before cutting and serving. This helps it hold its shape.
Notes
The lasagne can be assembled up to a day in advance. Cover and refrigerate, then add 10-15 minutes to the baking time.
For a richer flavour, use a mix of beef and pork mince. You can also use pre-made béchamel sauce to save time.
This dish freezes beautifully. Bake as directed, cool completely, then wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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