About this recipe:I have tried many different lasagne recipes over the years but this is the only one I make now. It is a little time consuming, but my family love it.
4 tablespoons vegetable oil
1 large onion, chopped
2 tablespoons Italian seasoning
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons garlic salt
1 teaspoon salt and pepper to taste
2 (400g) tins peeled tomatoes
340g tomato passata
For the white sauce
1 small onion, chopped
80g Parmesan cheese, grated
3 tablespoons plain flour
1 litre milk
1 egg, beaten
450g lasagne sheets
420g ricotta cheese
450g mozzarella cheese, grated
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Method Prep:2hr › Cook:1hr › Ready in:3hr
Heat oil in a large frying pan over medium heat. Saute onions until soft. Stir in beef mince and cook until evenly brown. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato pasatta and water. Simmer 1 hour, or until sauce has thickened.
Melt butter in a saucepan over medium heat. Cook onion until soft. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to a boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x18cm casserole dish.
In prepared casserole dish, place a layer of lasagne sheets, then meat sauce, then cheese sauce, then ricotta and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.