Best Ever Lasagne

Best Ever Lasagne

Ingredients

  • 2 tablespoons olive oil
  • 1 large (200g) onion, chopped finely
  • 1 large (180g) carrot, chopped finely
  • 1 trimmed stick (100g) celery, chopped finely
  • 2 rashers (160g) rindless bacon, chopped
  • 2 cloves garlic, chopped finely
  • 600g pork and veal mince (or 300g each minced veal and pork)
  • 2 tablespoons tomato paste
  • ½ cup (125mI) dry red wine
  • 2 x 400g cans chopped tomatoes
  • 1 cup (250ml) beef stock
  • 250g dried lasagne sheets
  • 1 cup (100g) grated mozzarella cheese
  • Fresh basil leaves, to serve

CHEESE SAUCE

  • 60g butter
  • ⅓ cup (50g) plain flour
  • 1 litre (4 cups) milk
  • 1 cup (80g) grated Parmesan cheese
  • Pinch ground nutmeg

Method

  1. Heat oil in a large frying pan over medium-high heat; cook onion, carrot, celery and bacon, stirring, until onion is soft. Add garlic; cook for 1 minute or until fragrant. Increase heat to high. Add mince; cook, stirring, until browned. Add tomato paste; cook, stirring, 1 minute.
  2. Add wine; bring to the boil. Reduce heat; simmer, uncovered, until almost all the liquid is evaporated.
  3. Stir in un-drained tomatoes and stock. Simmer over very low heat, uncovered, for about 1 hour or until the mixture is thick. Season to taste with sea salt and freshly ground black pepper.

CHEESE SAUCE:

  1. Meanwhile, heat butter stirring, over medium heat until mixture in a large saucepan. Add the flour; cook, bubbles and thickens. Remove from heat; gradually stir in milk. Cook, stirring, until the mixture boils and thickens. Remove from heat; stir in Parmesan and nutmeg. Season to taste with sea salt and freshly ground black pepper. Cool for 10 minutes.
  2. Preheat oven to 1800C (1600C fan-forced).
  3. Spread a little of the Bolognese sauce into a greased 3-litre (12-cup) ovenproof dish. Top with a layer of lasagne sheets, overlapping slightly. Spread with some of the Bolognese sauce; drizzle with some of the Cheese Sauce. Repeat layers until all ingredients are used. Top with mozzarella.
  4. Bake for about 40 minutes, or until golden and pasta is tender. If the top is becoming too brown, cover loosely with foil or baking paper.
  5. Serve with fresh basil leaves and salad leaves, if desired.

Suitable to freeze at the end of Step 3. Not suitable to microwave.

From Australian Women’s Weekly, March 2016.

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