My family's favourite lasagne

    (13)
    3 hours

    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.


    13 people made this

    Ingredients
    Serves: 8 

    • 4 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1kg mince
    • 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
    • 250ml water
    • For the white sauce
    • 110g butter
    • 1 small onion, chopped
    • 80g Parmesan cheese, grated
    • 3 tablespoons plain flour
    • 1 litre milk
    • 1 egg, beaten
    • To layer
    • 450g lasagne sheets
    • 420g ricotta cheese
    • 450g mozzarella cheese, grated

    Method
    Prep:2hr  ›  Cook:1hr  ›  Ready in:3hr 

    1. 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.
    2. 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.)
    3. 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.
    4. 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.
    5. Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (12)

    by
    23

    I always add in a tablespoon of flour after it's simmered awhile to make the white sauce a little thicker. Also, on top I add in either swiss, havarti or cheddar cheese on top... mmmmm (underneath is moz cheese as the recipe states)  -  17 Apr 2007  (Review from Allrecipes US | Canada)

    by
    20

    This was a very yummy lasagna. I used italian sausage instead of ground beef. It was a perfect dish to make on a cool weekend and the house smelled great will it was cooking and cooling. I will make this dish again!  -  25 Sep 2006  (Review from Allrecipes US | Canada)

    by
    19

    this was a great lasagna. The white sauce sets it apart from others and makes it creamy and delicious. I used a pound of ground turkey (I always use this instead of red meat) and a pound of italian turkey sausage. I think the red sauce would be a little bland without some sausage. I didn't realize I was out of eggs so I left it out of the white sauce and it was still fine, not missed. My family loved this. The kids ate it right up. I will make this my new standard recipe.  -  19 Jan 2008  (Review from Allrecipes US | Canada)

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