Angela Hartnett’s lasagne al forno
- May 2006
- Serves 6
- Takes 2¾ hours to make and 50 minutes in the oven
When Italians make a lasagne they use chopped steak, not mince, says Michelin-starred chef Angela Hartnett. Try this authentic al forno (or simply ‘lasagne baked in the oven’ in English) recipe and you’ll understand why.
- 25g (12.9g saturated)
- 33.6g, (7.6g sugars)
Angela Hartnett’s tip: If you have a bottle open, add a splash of red wine after the tomato purée.
Rate & review