Lasagne

• 300 grams flour (00 or plain)
• 3 medium eggs, yolks and whites separated
• 5 tbsp olive oil
• 1 salt and pepper to season
• 1 additional flour for the surface
• 1 tbsp olive oil
• 1 pepper, diced
• 400 grams tinned chopped tomatoes
• 400 grams braising steak
• 3 clove of garlic, crushed
• 25 grams butter
• 6 basil leaves, thinly sliced
• 150 ml red wine
• 2 finely diced shallots
• 250 ml milk
• 1 onion, halved
• 2 clove of garlic, crushed in skin
• 20 grams plain flour
• 20 grams butter
• 70 grams goats cheese
• 1 bouquet garni
• 70 grams mild chedder cheese

1. For the ragu: Heat the olive oil in a pot and brown the braising steak.
2. Remove the meat and reduce the heat to low.
3. Add the butter and gently heat until melted.
4. Once melted, add the garlic and shallots and garlic, and sweat down for 2-3mins.
5. Add the pepper for 1-2mins then pour in the wine, scraping the bottom of the pot to deglaze.
6. Cook for 2-3mins then stir in the tomatoes, re-add the meat and cover, simmering for 90mins, ensuring you stir throughout.
7. Now for the bechamel: Pour the milk into a pan.
8. Add the onion, garlic and bouquet garni.
9. Bring to boil then remove from the heat.
10. Leave to one side for 1 hour.
11. For the pasta: Place the flour into a bowl, create a well, pour in the egg yolks, olive oil and seasoning.
12. Mix together adding the whites as you go until it binds together.
13. Flour a work surface, tip out the dough and knead until the dough becomes smooth and elasticy.
14. Wrap in cling film and chill in the fridge for 30mins.
15. Roll out the dough on a work surface until it is about 2-3mmin thickness (you can test this by holding your hand behind to see if you can see it), then cut to the size desired.
16. Continue the ragu: Remove the lid from the pot, give it a stir and add in the basil, seasoning and then simmer for another 30mins.
17. Continue the pasta: In a pan, boil some seasoned water, put the pasta into the pan and cook for 3-4mins, then remove and place to one side.
18. Continue the bechamel: Pour the milk into a jug, removing the onion and garlic.
19. Gently heat the butter in a pan then stir in the flour using a whisk for 2-3mins.
20. Pour in the milk, whisking as you do.
21. Bring to boil, reduce the heat and add the goats cheese.
22. Simmer for 10mins, storing regularly.
23. To make the Lasagne: Pre-heat and oven to 220C/200C fan.
24. In a tray, layer up the lasagne as follows: pasta, bechamel, ragu, pasta, bechamel, ragu, pasta, bechamel and cheese.
25. Place in the oven for 30-35mins.

flour, eggs, olive oil, salt, flour, olive oil, pepper, tomatoes, braising steak, clove of garlic, butter, basil, red wine, shallots, milk, onion, clove of garlic, flour, butter, goats cheese, bouquet garni, chedder cheese

Taken from cookpad.com/us/recipes/341005-lasagne (may not work)