Perfect Lasagna Bake

Lasagna is an Italian classic, a family favourite, and a crowd-pleaser. It can take a bit of planning ahead for a weeknight dinner, but it doesn’t take much skill and is totally worth the effort.

Ingredients (serves 6)

Bolognese sauce

1 tbsp olive oil

2 onions, chopped

2 carrots, chopped

2 celery stalk, chopped

2 garlic cloves, minced

500g beef mince

2x 400g tins chopped tomatoes

2-3 tbsp tomato puree

500ml stock

2 tbsp parsley

2 tbsp thyme

2 bay leaves

125ml red wine (optional)

 

Bechamel sauce

100g unsalted butter

1/2 cup plain flour

4 cups whole milk

Nutmeg

 

6 Lasagna sheets (dried or fresh)

3 cups mozzarella cheese, grated

Salt & pepper

 

Instructions

  1. Heat 1 tbsp olive oil in a large saucepan. Add the onion, carrot, celery, garlic and fry for 10 mins or until browned and soft. Remove from the pan and if you prefer a finer texture – blend the mixture at this stage, or set aside.
  2. Increase the heat to medium-high, add the beef mince, and cook stirring for 3-4 mins until the meat is browned. Add the cooked/blended vegetables, chopped tomatoes, tomato puree, stock, parsley, thyme, bay leaves, and red wine (optional). Stir well to combine.
  3. Bring to the boil, reduce to a gentle simmer, and cover with a lid. Cook for 1 hr stirring regularly, until you have a rich and creamy sauce. Remove bay leaves and season to taste.
  4. In the meantime, make the bechamel sauce. Heat butter in a medium saucepan over medium heat until melted. Add flour and whisk while cooking for 1-2 minutes. Gradually whisk in milk. Simmer for 5 minutes while whisking. Add a pinch of nutmeg and season to taste. Remove from heat and let it cool slightly while mixing occasionally.
  5. Preheat oven to 180°C. To assemble, in a large baking tray, spread a layer of Bolognese sauce, top with lasagne pasta,  a layer of bechamel sauce, followed by grated cheese. Repeat until you have used up all the ingredients, or reached the top of your tray. Finish with bechamel sauce and cheese.
  6. Bake for 40 minutes or until golden and crispy and the edges are bubbling. Remove from oven and set aside for 10-15 minutes before serving.

Bolognese sauce can be made ahead of time. The Lasagna can also be assembled and stored covered in the fridge.  When ready to serve, simply bake (uncovered)


Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published