Classic lasagne

    Classic lasagne

    2saves
    1hr15min


    1 person made this

    About this recipe: It takes a little effort to prepare but it's always worth the while. Served with garlic bread and chips, or a side salad if you're watching the calories, this dish is certainly is a good'n. Enjoy!

    dontgobaconmyheart South Australia, Australia

    Ingredients
    Serves: 6 

    • For the meat sauce
    • 1 to 2 teaspoons oil
    • 1 white onion, finely chopped
    • 2 cloves garlic, minced
    • 500g beef mince
    • 200ml red wine
    • 400g tomato passata
    • 400g tin chopped tomatoes
    • 1 handful fresh basil (torn), plus extra for garnish (whole)
    • 1 teaspoon dried rosemary
    • 1 tablespoon Worcestershire sauce
    • 5 sundried tomatoes, finely chopped
    • salt and pepper to taste
    • For the bechamel sauce
    • 4 tablespoons butter
    • 4 tablespoons plain flour
    • 500ml whole milk
    • 2 tablespoons grated Parmesan (plus extra to top)
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon ground nutmeg
    • salt, to taste
    • To assemble
    • 8 lasagne sheets
    • 1 large handful grated mozzarella cheese
    • 1 large handful grated Cheddar cheese

    Method
    Prep:25min  ›  Cook:45min  ›  Extra time:5min resting  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. For the meat sauce:

    3. Heat up some oil in a large saucepan over a medium heat and fry onion for a few minutes until softened; then add your garlic and cook for a further minute or so. Add in your mince and break up with a wooden spoon whilst cooking, stir until browned, about 6 to 8 minutes.
    4. It’s time to add your red wine, stir it in and reduce to a simmer for 5 minutes to allow the mince to soak up some of that goodness. After, stir in your tomato passata and chopped tomatoes. Add in your basil, rosemary, Worcestershire sauce, sun-dried tomatoes and salt and pepper (to taste) and give it a good stir. Keep it on low-medium heat and allow to simmer for good 45 minutes or until the sauce thickens, stirring occasionally.
    5. For the bechamel sauce:

    6. Melt your butter in a separate pan over a medium heat, being careful not to burn it. Stir in your flour with a whisk until a solid dough-like formation appears. At this point slowly and little by little, making sure you continue to whisk throughout, add in your milk – ensuring no lumps form. Once a custard-like mix has formed, add in your, Parmesan, white pepper, nutmeg and seasoning to taste. Gently stir until thickened.
    7. To assemble:

    8. Into an oven dish, pour in half of your meat sauce into the base covering the whole of the bottom surface of your dish. Top with 4 lasagne strips (usually 3 vertically and one broken to fit the gaps) and top with half your white sauce. Repeat again, leaving a top surface of white sauce and making sure no pasta is on show. Top with a handful of grated Cheddar and a handful of grated mozzarella.
    9. Bake in the preheated oven for approximately 30 minutes until golden on top. Really important you leave it to sit for 5 mins when it gets out the oven just to allow the pasta to finish soaking up the sauce.

    See it on my blog

    Don't go bacon my heart

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