About this recipe:A super-hearty Italian pasta dish. Lasagne sheets are layered with beef in tomato sauce, white sauce and three cheeses. Enjoy with a crisp green salad.
For the Meat Sauce
olive oil for frying
1 large onion, chopped
1-2 cloves garlic, finely chopped or to taste
500g minced beef
2 (400g) tins whole plum peeled tomatoes
100g mushrooms, sliced
1 courgette, diced
1 carrot, grated
4 tablespoons red wine
1 teaspoon vegemite
basil leaves to taste
1/2-1 chilli, finely chopped or to taste
1 teaspoon mixed Italian herbs or to taste
For the White Sauce
2 tablespoons plain flour
55g mature Cheddar cheese, grated
55g mozzarella cheese, grated
55g Parmesan cheese, grated
250g fresh lasagne sheets
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
To make the meat sauce: Heat the oil in a large frying pan. Saute onions until translucent. Add garlic, stir for 1 minute, then add the beef. Cook until beef is browned.
Add tomatoes, mushrooms, courgette, carrot, wine, vegemite, basil, chilli and herbs. Mix well and simmer over low heat for 30 minutes or until thick. If you want a smoother sauce, mash the mixture a little.
To make the white sauce: Melt the butter in a saucepan over low heat. Add just enough flour to make a thick paste. Gradually add 125ml milk and stir continuously to create a smooth sauce.
Stir over low heat until sauce thickens. Once it boils, it has reached its maximum thickness. Add extra milk to thin out if necessary.
To assemble: Preheat oven to 180 C / Gas 4. Grease a medium size baking dish. Spoon a thin layer of meat sauce into the baking dish, sprinkle with cheeses. Top with a layer of white sauce and cover the lasagne sheets.
Repeat the layers until all the sauces have been used up, finishing on lasagne sheets. Top with a few slices of tomato for presentation.
Bake in preheated oven for 30-40 minutes. Serve with salad.